Tuesday, December 20, 2011

Dark Days Challenge Week 4- Potato and Leek Latkes (pancakes)

I'm not trying to make all of my Dark Days Challenge posts Potato themed, I promise! It's just that tonight is the first night of Chanukkah, and Potato Latkes are a MUST for celebrating Chanukkah. I'm a pretty non-practicing Jew, but I can still respect and appreciate my Jewish heritage, especially when it includes fried potatoes ;)

Historical perspective- 
Jews eat potato latkes on Chanukkah to remind us of the miracle of Chanukkah. The miracle entails the story of how the second temple was destroyed by the Assyrians in a fight for independence with the Maccabees (the Jewish "rebel" forces). The Jews searched the remains of the temple, and found only enough oil to light the menorah (candelabra that is never supposed to go out) for one day, but the oil lasted for 8 days, long enough to find more oil!  So Latkes are eaten (fried in oil) to commemorate the miracle that happened. Haha- now we will use so much oil!

Anyway, you can take that story to heart, or just make these little pancakes anyway: they're damn good.

Potato and Leek Latkes

6 medium potatoes
source: homegrown/Downtown Ypsilanti Farmers' Market- 50 mile radius
3 medium-large leeks
source: Valley Family Farms- 50 mile radius
6 tablespoons flour
source: Westwind Milling Co- 45 mile radius
1 large egg 
source: Carpenter Family Farms- 50 mile radius
2 cups oil
source: far away, but bought it from the local Co-op 
2 tbsp salt
source: also far
1.5 tbsp pepper
source: far!


  • Heat the 2 cups of Oil to medium-high in a large frying pan/ skillet
  • Wash and Peel the potatoes. Then grate them onto a clean towel
  • Press the moisture/liquid out of the Potatoes with the towel, then put the potatoes in a large bowl
  • Wash and slice the Leeks into small pieces, and add them to the bowl
  • Crack the Egg in a separate bowl and beat it, then add to large bowl 
  • Add Salt and Pepper to the bowl as well, and mix everything
  • Add Flour as needed, until the mixture thickens up
  • Scoop 2-3 spoonfuls of potato mixture onto hot skillet, and let them sizzle and brown on each side, then transfer to a plate covered in a towel. 
  • Let some of the oil drain off, then plate them with some sour cream and enjoy!

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