Traditional European potato latkes (pancakes) get a bit of Sephardic flair from the Moroccan spice blend ras el hanout and a bright hint of lemon zest.
Tip: Olive oil is a traditional choice for Chanukah, and it complements the flavors in these latkes well. However, it doesn't have a very high smoke point, so some do not like to use it for frying. Feel free to use another oil, such as peanut or canola, or mix the olive oil with another oil to raise its smoke point.
- 1 pound Yukon Gold potatoes, peeled
- 1 medium onion, peeled
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 tablespoon ras el hanout
- 1 teaspoon salt
- Zest of 1 lemon
- Olive oil for frying
Using a box grater or a food processor with a grating disk, grate the potatoes.
Set a large colander in a bowl, and transfer the grated potatoes to the colander. Press down on the potatoes with the back of a spoon or clean hands, and allow the potatoes to drain.
Grate the onion, and transfer it to the colander with the potatoes. Press down on the potatoes and onions again, and try to extract as much liquid as you can.
Remove the colander from the bowl.Very carefully pour off and discard any liquid in the bowl, while allowing the white potato starch that will have accumulated in the bottom of the bowl to remain.
Add the potatoes, onions and egg to the bowl with the potato starch, and mix together. Sprinkle the flour over the potato mixture, and stir just until it is incorporated. Add the ras el hanout, salt and lemon zest and stir until the spices are evenly distributed.
Pour enough oil into a large skillet so it is about 1/4-inch deep. Heat over medium-high heat, until the oil is hot but not smoking. Add the potato batter by the heaping tablespoon. Fry until golden, about 2 to 3 minutes per side. (Depending on the size of your skillet, you should probably be able to fry 4 latkes at a time.)
Drain the cooked latkes on paper towels. In the meantime, fry the remaining latkes in batches, adding more oil to the pan between batches if necessary.
Serve immediately with applesauce and/or sour cream. Latkes can also be reheated in a 375° F oven, though they taste best freshly made. Enjoy!