Latkes are commonly enjoyed during the Jewish holiday Hanukkah. Oil plays a very important role in this holiday’s history, so families that celebrate Hanukkah fry foods such as latkes in lots of oil. We think you’ll love this recipe a whole latke!
HEAT AND GREASE: Adjust oven rack to middle position and heat oven to 400 degrees. Spray baking sheet with vegetable oil spray. Pour oil onto baking sheet and tip sheet until evenly coated.
SHRED: Set shredding disk in food processor. Lock lid into place. Place potatoes and onion in feed tube. Turn on processor and push vegetables down with plunger. Remove lid and disk.
SQUEEZE: Transfer vegetables to center of clean dish towel. Gather ends of towel together, twist tightly, and squeeze over sink to drain as much liquid as possible from vegetables.
MIX: Transfer vegetables to bowl. Add flour, egg, and salt. Use your hands or rubber spatula to mix until well combined.
SHAPE: Use ¼-cup dry measuring cup to scoop and drop 12 mounds of potato mixture onto greased baking sheet. Gently press each mound to flatten.
BAKE: Bake latkes until bottoms are browned, 25 to 30 minutes. Use spatula to carefully flip latkes (oil will be hot). Bake until second side is golden brown, 5 to 10 minutes.
Hanukkah is a Jewish holiday that is celebrated for eight days and nights, often in December. It remembers a story about a very important temple that had only enough oil to burn a menorah (a special lamp) for one night, but the oil lasted for eight nights instead. Today, for eight nights in a row, families light their own menorahs at home and fry foods such as latkes in lots of oil.