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Tony’s Table: Potato Latkes

Latkes

Potato pancakes, or Latkes, are a Hanukkah favorite. (credit: CBS 2)

NEW YORK (CBSNewYork) — All across the Tri-State Area families are getting ready to celebrate Hanukkah, the festival of light and liberation.

CBS 2’s Tony Tantillo got together with the gurus at the 2nd Ave Deli to put together one of the holiday’s top dishes. The following are the ingredients and directions for “Potato Pancakes” or “Latkes,” reprinted from “The 2nd Ave Deli Cookbook.”

Ingredients (serves 20 people):

* 2 1/2 pounds potatoes, peeled and quartered

* 2 large onions (use 1 1/2 cups grated; don’t tamp down)

* 3 eggs, beaten

* 1 teaspoon baking powder

* 3/4 cup corn oil

* 1 cup flour

* 2 l/2 teaspoon salt

* 1/4 teaspoon pepper

* 2 cups matzo meal

* 1/2 cup corn oil for frying

* Applesauce and non-dairy or regular sour cream

Directions:

1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don’t

liquify; leave some texture), and strain to eliminate excess liquid. Don’t overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes.

Note: If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder.

2. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is thoroughly blended.

3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.