Happy Chanukah all! Whether you observe it or not, you’ve got to admit that a holiday that celebrates with fried food is appealing. My favorite Chanukah food is the fried pancake called a latke. Of course, I never eat just one, so really I’m talking about latkes, piles and piles of latkes.
If the Master of the SEO Universe is reading this, I do mean every transliteration of the Hebrew word for this holiday: Chanuka; Chanukah; Channukkah; Channukah; Hanukah; Hannukah; Hanukkah; Hanuka; Hanukka; Hanaka; Haneka; Hanika; and even Khanukkah.
Anyway, back to latkes – I like mine thin and crispy – and up until now, big enough to sink a fork into. But it turns out that latkes are also perfect finger food. Shifting from the “big as my fist” to “silver dollar latkes” – or as my husband calls them “silver shekel latkes,” transformed latkes from peasant food to elegant morsels.
These bite-sized fried potato pancakes go down easy. Topped with a drop of sour cream, cranberry sauce, applesauce, or anything else you fancy, they are perfect party appetizers or snack food.
These are made with a slight variation on my classic latke recipe, I sautéed the chopped onion in order to tone down the bite of the onion taste. And with this double batch, you’ll have enough to serve a horde of happy Chanukah revelers.
Note – Frying latkes does give your kitchen that fried food smell. Using flavorless oil to fry them (not olive oil) does help. Ventilating the kitchen is also key to keeping the smell from overwhelming you, either with an exhaust fan or an open window, or both. But my favorite strategy is to make these ahead of time, freeze, and reheat them in the oven. (See directions below.) They taste just as good as straight-from-the-pan and your guests won’t be any the wiser.
This recipe makes anywhere from 48 to 60 bit-sized latkes.
My guests last night ate a bunch of these, but I’ve got more in the freezer. So tonight the miracle of the Chanukah silver shekels will continue. I may not serve them for 8 nights straight, but then again ….