• Yeast Free
• Cholesterol Free
• Wheat/Gluten Free
• Milk/Casein Free
• Egg Free
• Suitable through Stage IV

Updated January 1, 2006, for food processor directions!

Channukah means potato pancakes (latkes). We were not about to give up latkes simply because we couldn't use the matzah meal and eggs required for traditional ones. What we devised were simply the lightest and most delicious latkes that can be made all year round. We have found that our guests prefer these latkes to traditional ones. One recipe makes enough latkes for 5 hungry people. We have a great menu for a Channukah feast in Extraordinary Foods for the Everyday Kitchen, available from Wisconsin Institute of Nutrition. Click here for ordering information.

• 6 large russet (Idaho) potatoes
• safflower oil for frying
• salt to taste

Peel the potatoes and cut out any bad spots.

Directions for grating by hand: Grate four of the potatoes on what we call the "regular" side of the grater (on a standard four-sided grater, this is the side most people use. It is smaller than the slicing side, but larger than any of the other sides). Grate the remaining two potatoes on the next smaller side. You might find that mashing the raw potato around in a circle against the edges is the most efficient way to do this. You will get mush. Mix all of the grated potatoes in a large bowl, including any liquid from the potatoes.

Directions for grating using a food processor: Grate all of the potatoes using the grating blade of the processor. Empty the bowl out into a mixing bowl. Take about a third of the grated potatoes and process back in the food processor, using the regular blade. Continue by mixing all of the grated potatoes with the ground potatoes.

Continue for either method of grating:

The potato starch holds the latkes together. Add salt to taste and mix. Heat an electric frying pan to 450F or a regular frying pan hot enough that a drop of water dances across the surface. Add oil to the depth of about a latke. When the oil is hot, drop large spoonfuls of the potato mixture into the oil and flatten each drop to form the pancakes. Cook until browned on one side, then flip and cook until browned on the other side. As each batch is done, lift from the frying pan and tap off excess oil. Place in a pyrex pan without blotting the oil. Latkes will get soggy if you blot. Keep the latkes warm at 175F-200F. Serve hot!