FOODIE GIFT CARDS FOR HANUKKAH LATKES

Because nothing says Hanukkah like a potato pancake. Yum.

For this recipe, we’re sharing one of the Food Network Kitchen‘s classic latke recipes that only take an hour to make — prep to bite — and are labeled as level “easy.” Which makes us love this recipe even more. Obviously.

So pour yourself a glass of mulled wine (food always tastes a better when you’re tipsy), tie that apron on, and let’s get cooking!

Shall we?

What You Need

2 pounds russet potatoes (the big ones)
1 small yellow onion
3 tablespoons matzo meal
1 large egg (pull an MJ and beat it – lightly)
1/4 teaspoon baking powder
2 teaspoons kosher salt
Veggie oil
And your choice of toppings (Food Network suggests sour cream and a spiced apple-pear sauce, but we’re lazy and crème fraîche and caviar is easier)

What You Do

Peel the potatoes and shred them in the food processor (make sure you have the right blade).
Repeat with the onion.
Throw the shredded taters and onion into a bowl and mix in the matzo meal, egg, baking powder and kosher salt.
Fill a large skillet with about 1/2 in of oil (you’ll know the oil is hot enough if you drop a piece of potato in and it gives a steady sizzle — a dramatic sizzle or smoke means the oil is too hot).
Scoop the mixture out by 1/4 cupfuls and place them carefully — no splash burns, please — into the pan, flattening them with your spatula.
Fry ’em up, flipping the latkes once each.
You’ll know they’re done when they’re a delicious golden brown and cooked through (about 3 minutes).
Drain the latkes on paper towels to avoid extra grease, and to make your “lose all this holiday weight” New Year’s resolution a little easier.
Dollop on some sour cream and a scoop of apple-pear sauce (if you’re not lazy) or a scoop of caviar if you’ve decided it’s easier to just buy a damn topping (amen).