Latkes topped with beef or turkey bacon make a rich and satisfying Chanukah treat.
- 1 5-7 oz kosher beef or turkey bacon, chopped
- 2-3 cups vegetable oil
- 3 large eggs
- 1 large onion (about 1 cup), minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon Black Pepper
- 3 pounds russet potatoes peeled
- 4 tablespoons potato flour
- Heat skillet over medium flame. Add two or three strips of kosher bacon to hot pan and fry until the sides turn brown. Carefully, flip the strips often until crisp and brown. Place on racks to drain. Repeat process until all the bacon is fried. When it has drained and cooled, chop strips coarsely and set aside.
- Beat eggs in mixing bowl. Add onion, salt and pepper. Mix well and set aside.
- Grate the potatoes by hand or in a processor. Place grated potatoes in a colander and gently press some of the water out them. Add potatoes and chopped bacon to egg mixture. Sprinkle potato starch on top and mix well.
- Pour about 1/2 inch of oil into the skillet. If you still have fat in the pan , you can add to that. Heat oil over medium flame until it is very hot. Carefully, drop rounded wooden spoonfuls of potato mixture into the hot oil. Flatten slightly with the back of the spoon. Fry latkes until the edges turn brown and then flip them to the other side and fry a few minutes longer.
- Remove cooked latkes from oil with slotted spatula and drain on racks on cookie sheets. Serve hot with onion marmalade or cranberry sauce.
Recipe and Photo courtesy of Gloria Kobrin of Kosher By Gloria