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Saturday, December 5, 2015

Making Latkes with Debenhams

I don't usually post on a Saturday, but with tomorrow being the first night of Hanukkah and the celebration of the special Christmas Recipe eBook, I thought I would whip up this little post for you guys.

Back in October, Debenhams asked me if I wanted to participate in their Christmas Recipe eBook. As I'm hopeless with most recipes, I decided on the tried and true Hanukkah latke. You can see my recipe and everyone else's here--which is a great little addition to your holiday!

If you're interested, latkes are eaten during the eight nights of Hanukkah to commemorate the miracle of the oil. The Greeks attempted to destroy a Jewish temple, but when the Jews took it back to rededicate it, they needed to burn the lights in the menorah for eight days. They only had enough oil for one, but it miraculously burned for eight nights. To celebrate this, we eat foods dipped in oil (traditionally latkes and donuts, but nowadays with the unhealthy modern diet, you could almost do anything).

Here's the recipe:


1 kg of potatoes
1 onion 
1-2 eggs (depending on how sticky you want your consistency)
Pinch of salt 
25g of flour (optional and can be made without it)
Olive oil or vegetable oil for frying 


1. Peel and then grate your potatoes.  

2. Place the grated potatoes in cold water and once you've finished grating, leave them to soak for 5 minutes. 

3. Drain grated potatoes in a colander. 

4. Squeeze excess water out of potatoes by wrapping them in a paper towel and squeezing and then transferring them to a dry bowl. Do this a handful of grated potatoes at a time, otherwise not all of the moisture will be gone and the latkes will become soggy. 

5. Beat the egg (or eggs if you want a stickier mixture) in a separate boil. 

6. Peel the onion and then finely chop or grate it. 

7. Add the egg, onion and optional flour to the grated potatoes and mix together. 

8. Pour oil into a frying pan (not too much, but enough to thinly cover the bottom of the pan). Turn stove onto medium heat. 

9. Place heaped tablespoons of the mixture into the oil. Flatten with a spatula to ensure even cooking. Keep the heat at medium so as not to burn bits. Turn over with the spatula and cook on the other side once the edges are golden brown. It typically takes 3-5 minutes on each side. Be sure to wear a cooking glove for this part, as no matter how careful you are, hot oil can still fly out of the pan and burn your hands, especially when flipping. 

10. Put the finished latke flat on a brown paper bag so that the excess oil is soaked up.

11. Serve warm with applesauce or sour cream. Latkes may be reheated by being placed on a baking sheet and placed in the oven at 180 for 4-5 minutes. 

Now get to spinning that dreidel and lighting those candles tomorrow at sunset!

And who could forget the Adam Sandler Hanukkah song? Always a classic (though clearly not a traditional song!).

And the version with the updated list of Jews (including Drake!):

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