Move over hashbrowns, latkes are where it’s at for Hanukkah

Adam Baumgarten of Bernstein's Fine Catering makes cooking latkes a family affair with the help of his son. (CONTRIBUTED)
Caption
Adam Baumgarten of Bernstein's Fine Catering makes cooking latkes a family affair with the help of his son. (CONTRIBUTED)

As the nights of Hanukkah (the Jewish Festival of Lights, in case you were unaware) stretch out before us, we thought we’d touch base with our friends at Bernstein’s Fine Catering for their take on the quintessential traditional fare -- the famous latke.

Also known as potato pancakes, latkes are what every pile of hashbrowns dreams of becoming, so without further ado, here’s Bernstein’s fail-safe recipe (as long as you don’t light them on fire, as someone here on staff is known to do ...)

Latkes prepared by Bernstein's Catering, Dayton, Ohio.
Caption
Latkes prepared by Bernstein's Catering, Dayton, Ohio.

LATKES

INGREDIENTS:

5 cups grated white potatoes

1 cup matzo meal

2 cups chopped onion

4 eggs

3/4 cup water

4 T granulated onion

Salt and pepper to taste

DIRECTIONS:

Mix all ingredients together and cover and refrigerate for 20 minutes.

Heat oil to medium high in pan.

Fry each side until golden brown.

Place on paper towel to drain oil.

Serve with apple sauce, sour cream, or sprinkle with cinnamon and sugar

Yields roughly 24 three inch latkes

Chag sameach, and bon appetit!