A traditional Hanukkah treat, potato latkes needn’t be reserved for the holidays. A fantastic source of protein, they can be served with apple sauce or sour cream and are a perfect size for tiny toddler hands. To reduce fat and calories, the latkes can also be baked in a 400 degree oven.
8 to 10 medium russet potatoes
1 large brown onion
2 rounded tablespoons jarred minced garlic
1 cup matzo meal
1/2 cup canola oil
coarse kosher salt
Peel and quarter the potatoes and onions. Pulse in 2 batches in a food processor until the potatoes and onions are finely minced. Add 1 rounded tablespoon of minced garlic and 2 eggs and pulse again. Add half the matzo meal and pulse once more. Transfer mixture to a large bowl and start a second batch using the same steps. Heat 1 inch of oil in a large skillet. When oil is hot ladle 1/3 cup sized portions (or smaller for tiny hands!) into the oil and cook until golden brown on the bottom. Once the bottom side is brown use a fork to gently flip over the latke. When both sides are golden brown, lift the latkes from the pan with a slotted spatula and place on a paper towel to drain. Repeat the process with the remaining batter. Add more oil if necessary. When ready to eat, sprinkle the top of each latke with coarse kosher salt (to taste) and serve with a dollop of apple sauce. Makes 12 to 15 latkes.