Busy in Brooklyn founder Chanie Apfelbaum (@busyinbrooklyn) loves putting a modern spin on traditional Jewish fare. In this episode of ITK: Family Style Holiday, Chanie shares her secrets and tricks for her crisp recipe with her children while explaining how we can bring light into the world through love, food and tradition.
“We’re celebrating the miracle of the oil on Hanukkah,” Chanie explains. “There was one jar of oil left in the Holy Temple and it lasted for eight days so that’s why we light the menorah and we basically celebrate by eating fried food. And you can’t go wrong with that.”
Chanie explains that growing up, her mother made non-crispy latkes — so she perfected a recipe for crispy latkes that the whole family loves. She heads to the kitchen to prepare her recipe with her two kids.
How to make the perfect Potato Latkes
- 4 large russet potatoes
- 1 small white onion
- 2 large eggs, lightly beaten
- 2 tablespoons matzo meal
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- Canola oil, for frying
1. Peel potatoes and immediately place them in a bowl of water to prevent browning. Drain the potatoes.
2. Grate vegetables, alternating between the potatoes and onion, either by hand or with the shredding disc in your food processor.
3. Place the grated potato and onion mixture into a large piece of cheesecloth or paper towel. Squeeze out as much juice as possible into a large bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid from the bowl into the sink, leaving the potato starch in the bowl.
4. Add eggs, matzo meal, salt and pepper to the starch and stir to combine. Add the grated potatoes and onions to the mixture, then stir to incorporate.
5. To fry the potato latkes: Heat oil in a skillet. Once sizzling hot, fry ¼-cup of batter at a time until golden brown on both sides.
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