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Hanukkah comes to us a little late this year, and so close to Christmas, which means those who partake in the menorah-lighting will have more to do this weekend, and it means we've taken very liberal license to make an excess of Christmukkah references (G-d bless you, Seth Cohen). The fun of Hanukkah is a little less in-your-face than the merriment of Xmas (that is unless you drive on Fairfax with any regularity), and the foodstuff appeals to all kinds of goys, girls, and boys. This LAist confesses to being of dual heritage upon dual heritage: Yes, we're Canadian and (kind of) American, and we come from Jewish and Christian stock (throw in a birthday exactly between Christmas and New Year's and you've got one maxed out on holiday spirit kid here, thanks!). So while we do hang the stockings with care, we also know a thing or two about those "eight crazy nights" (not so much thanking Mr. Sandler after too many years of that little ditty).
But our favorite is by far the latke. The potato pancake, if you will. And our own Grandpa was, in his lifetime, known as the "Latke King." So we're going to tell you how to make a killer latke. But whether to eat it with apple sauce or sour cream? That's up to you. (We like a bit of both.) Make them while listening to The LeVees' new album Hanukkah Rocks, particularly the track that addresses this very pressing quandry. Hey, you can make them tonight before heading out to the Upright Citizen's Brigade's Kosher Christmas All-Jew Revue! (Details after the jump.)
Now, the Latke King's recipe has gone astray in the wilds of western Canada, but our Hanukkah-homey in Toronto (hi, Dad!) sent us this one that comes close, and was tested out last week in his own kitchen.
Almost the Latke King's Latkes
2 large russet or Idaho potato (about 2 lbs)
2 large eggs
Salt-a pinch or two, to taste
Oil
Peel and grate the potatoes and place them in cold water immediately, then drain them in a colander pressing out as much liquid as you can using a wooden spoon. Use the potatoes right away, or they will turn black! After grating and assembling, you'll want to cook them immediately.
Beat the eggs lightly and add the potato and a small amount of grated onion and stir it together. Add the salt.
Fry in the oil until crisp, flattening out the latkes so that they are thin and can crisp up--Do not make them too thick!!
Use a fair amount of oil at quite high heat. The latke is almost deep-fried but the oil does not quite cover the whole latke.
UCB's Kosher Christmas All-Jew Revue
Tonight at 8 PM
UCB Theatre
5919 Franklin Avenue, Hollywood
(323) 908-8702
All Ages, Tickets are $8
