Latkes Potato Pancakes

My Unexpected Hannukah Latke Adventure

As a busy professional woman, juggling a demanding career and a social life, finding time for elaborate cooking can sometimes feel impossible. Yet, the holidays have a way of reminding us of the importance of traditions, family, and – of course – delicious food. This year, Hannukah crept up on me, and while I’d planned to make latkes, life, as usual, got in the way. I almost missed the opportunity to share this quintessential Jewish holiday treat with my friends and family. The pressure was on, but I was determined to create something delicious and, most importantly, manageable.

I found a recipe in the Veganomicon – a treasure trove of plant-based culinary delights – and decided to give it a try. I'm not strictly vegan, but I appreciate the creativity and flavour of vegan cooking, and I knew this recipe would be a crowd-pleaser, even for the most devout meat-lovers. What surprised me most was how incredibly simple the recipe was. The steps were straightforward, requiring minimal ingredients and techniques, making it perfect for someone with a busy schedule like mine. Preparing the latkes became a meditative process, a welcome break from the chaos of work deadlines and social events. The rhythmic grating of the potatoes and the satisfying sizzle of the oil in the pan were oddly calming. It felt like a tiny act of rebellion against the relentless pressure of everyday life, a moment to reconnect with a tradition I truly value.

The aroma of these golden-brown, crispy potato pancakes filled my apartment, bringing back memories of Hannukah celebrations past. I served them with a simple applesauce, perfectly complementing the richness of the latkes. The feedback was overwhelmingly positive – a testament to the recipe's simplicity and deliciousness. It showed me that creating a meaningful and delicious holiday dish doesn't require hours in the kitchen or a complex culinary skill set. In fact, sometimes, the simplest approach yields the most satisfying results. This Hannukah, the latkes were more than just a delicious meal; they were a symbol of reclaiming time, celebrating tradition, and savouring the simple joys in life, a perfect balance of tradition and modern life that's so essential for busy professional women like me.

This experience reminded me that even the most hectic schedules can accommodate time for cherished traditions. It also underscored the fact that sometimes the simplest recipes provide the most profound connections. The latkes, in their golden-brown perfection, became a bridge between the past and present, a symbol of heritage preserved and joyfully shared. The warmth of the kitchen, the comforting aroma of cooking, and the satisfying crunch of a perfectly-fried latke are memories I'll cherish long after the holiday season has passed. They serve as a reminder to always find time for what truly matters – even if it's just a batch of delicious vegan latkes.

Next year, I’m already planning to experiment with different toppings and variations on this simple recipe. Perhaps some spiced applesauce, or maybe even a savory option for a unique twist. This year’s Hannukah was unexpectedly fulfilling, proving that even the simplest dishes can evoke cherished memories and bring joy to family and friends. The recipe’s success not only lies in its deliciousness, but also in its accessibility. It's a reminder that tradition and modern life can harmoniously coexist, even for a busy professional like myself.

Step-by-step

• If using a food processor: Use the grating blade to shred the potatoes and the onion.
• If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
• Have ready brown paper shopping bags or paper towels for draining the oil from the latkes. You may also want to have the oven on at 200 F to keep the latkes warm until you're ready to serve. If serving immediately then just have a baking pan covered with tin foil ready to keep the finished ones warm after they've been drained.
• In a large mixing bowl, using a wooden spoon or your hands (I use my hands, it's faster) mix the potatoes and onions with the potato starch until the potatoes have released some moisture and the cornstarch is dissolved, about 2 minutes.
• Add the salt and pepper to combine. Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should get liquid-y but sticky.
• In the meantime, preheat a large preferable cast iron but definitely non-stick skillet over medium heat, a little bit on the high side. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.
• With wet hands (so that the mixture doesn't stick) roll into small golf ball sized balls. Flatten into thin round patties. I do about 4 to six at a time. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
• Transfer to the paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.