In our family, the holidays are more about tradition and family than faith or religion. After a Christmas-filled weekend, I wanted to honor the other side of my heritage with last night’s dinner. You see, while my mom’s family celebrates Christmas, my dad’s side of the family is Jewish, and we grew up playing dreidel and eating latkes in the same room as our Christmas tree.
To celebrate Hanukkah, I decided to make latkes with a caramelized onions twist for dinner last night.
Ingredients
- 3 cups shredded potatoes (about 8 medium red potatoes)
- 1 medium yellow onion, thinly sliced
- 2 teaspoons olive oil
- 1/4 cup flour
- 4 eggs
- 1 teaspoon salt
- 2/3 cup canola oil, for frying
- Applesauce or sour cream, for topping
Instructions
- In a large skillet over low heat, warm the olive oil. Add the sliced onion and cook, stirring occasionally, until caramelized. This should take 20-30 minutes.
- In the meantime, shred the potatoes in a food processor. Transfer to a paper towel-lined mixing bowl. Place 2-3 more paper towels on top, then weigh them down with a can or other heavy item to press some of the moisture out of the potatoes.
- Remove the paper towels, then mix the potatoes and onions with the flour, eggs and salt.
- Heat the canola oil in a large skillet over medium heat. Press 1/4 - 1/2 c of the potatoes into a patty in the skillet. Cook 4-6 minutes, or until browned, then flip to brown the other side. Remove from the oil and set aside to cool. Repeat with the remaining potatoes.
- Serve with applesauce or sour cream.
http://www.savvyeat.com/caramelized-onion-latkes/Copyrighted by Julie Grice and Savvy Eats
Ingredients
- 3 cups shredded potatoes (about 8 medium red potatoes)
- 1 medium yellow onion, thinly sliced
- 2 teaspoons olive oil
- 1/4 cup flour
- 4 eggs
- 1 teaspoon salt
- 2/3 cup canola oil, for frying
- Applesauce or sour cream, for topping
Instructions
- In a large skillet over low heat, warm the olive oil. Add the sliced onion and cook, stirring occasionally, until caramelized. This should take 20-30 minutes.
- In the meantime, shred the potatoes in a food processor. Transfer to a paper towel-lined mixing bowl. Place 2-3 more paper towels on top, then weigh them down with a can or other heavy item to press some of the moisture out of the potatoes.
- Remove the paper towels, then mix the potatoes and onions with the flour, eggs and salt.
- Heat the canola oil in a large skillet over medium heat. Press 1/4 - 1/2 c of the potatoes into a patty in the skillet. Cook 4-6 minutes, or until browned, then flip to brown the other side. Remove from the oil and set aside to cool. Repeat with the remaining potatoes.
- Serve with applesauce or sour cream.
Copyrighted by Julie Grice and Savvy Eats
Those latkes look delish! I attempted making some for breakfast this past weekend but didn’t pre-cook the onions or add flour. I think they would have been a little better had I done either of those steps. Thanks for sharing your recipe, I will have to give them another go around.
I think the onions traditionally aren’t cooked first, but I LOVED the caramelized flavor! And adding flour definitely helps them hold together. Let me know how the next attempt goes!
Mmm I LOVE latkes- never thought about caramelizing the onions first though- I bet that makes them extra delicious!
I made sweet potato latkes the other night! LOVED them!! I think it will be added to my yearly traditions from now on!