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Ben's Best Kosher Deli, 96-40 Queens Blvd., Rego Park, 718-897-1700
By Jesse Hirsch
Hanukkah is all about the oil. To commemorate the ancient story of oil burning in the temple for eight days, modern Jewish celebrants reap the rewards of delicious food fried in oil. Front and center at the feast is the latke, a fried potato pancake served plain, with applesauce or with sour cream (for the non-kosher). Ben's Best Kosher Deli sells around 2,500 latkes each Hanukkah season. To help you replicate these holiday favorites in your own home, catering manager Marty Stein generously spills the potatoes on Ben's Best's time-tested recipe. Serve these with applesauce and sour cream, though they taste great plain or with a little salt. Stein says latkes reheat well, though the microwave can leave them a bit soggy. "People are so lazy these days," he says. "Just throw ‘em in the oven."
Makes 10-15 latkes
6 Russet potatoes, peeled and grated
1 large onion, chopped fine
2 eggs, beaten
½ cup all-purpose flour
½ cup sugar
Pinch of salt and pepper (to taste)
Vegetable oil
Drain the potatoes and onion in a colander or sieve, pressing to strain out all liquid. In a large bowl, combine potatoes and onion with remaining ingredients except for oil. In a large skillet, heat ½ inch of oil over medium-high heat until hot but not smoking. Shape potato mixture into 3- to 5-inch oval patties. Place patties in oil and cook 10 minutes, turning once, or until golden-brown on all sides. transfer to a platter lined with paper towels to drain slightly before serving.
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