Latkes With Extra Virgin Olive Oil

Celebrate Hannukah With The Best Olive Oil In Your Cooking

If you are looking forward to Hanukkah celebrations with family and friends and want to choose a healthy fat for your celebrations, opting for an extra virgin olive oil is a great way to bring a treat to the taste buds at this happy time.

One of the most popular foods eaten during Hanukkah are latkes, which are fried potato pancakes. Choosing extra virgin olive oil – low in saturated fat – to make this dish, will ensure your guests receive a healthy dose of antioxidants or polyphenols too.

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Ingredients

  • Makes 12 to 16 latkes
  • 1 pound potatoes
  • ½ cup finely chopped onion
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ to ¾ cup Morocco Gold extra virgin olive oil
  • Accompaniments: sour cream and applesauce

Instructions

  1. Preheat oven to 250°F.
  2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  3. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  4. Heat ¼ cup extra virgin olive oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
  5. ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. ·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.

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