Southern Indiana Farm Cooking Meets Jewish Holiday Hanukkah Potato Latkes

I remember the delight and joy with which our family greeted our son's fiancé five years ago. His father and I were delighted, since he had ended a long term relationship several months earlier and had not begun to date anyone since. At age 27, we knew he hoped to marry and have a family, but school and work had been important goals to accomplish first in his mind. Little did we know that we were meeting our future dtr-in-law and gaining a great recipe for Hanukkah Potato Latkes.

Our delight with our son's new girlfriend was tempered somewhat with not exactly worry, perhaps light anxiety would describe it, when we discovered she was Jewish, from Israel, but born in Argentina, with grandparents from Italy and Argentina. Suddenly, our southern Indiana and Daughters of the American Revolution heritage was mulit-cultural.

Their relationship deepened quickly and that Christmas she agreed to marry him and placed a gleaming diamond on her finger to signify their commitment. But we had already discovered her secret recipe for that rare and unusual Hanukkah dish, Potato Latkes. (You do detect the irony and sarcasm here... And the attempt to add SEO to this cute little Hanukkah Potato Latke Recipe Story.

What would this marriage bring him and us as a family? It was evident that she was a treasure, smart, beautiful, kind and passionate. She and he shared a common goal to have children and a solid family life. They were of the age and had discussed the differences of faith. But yet, we could not help wondering how they would reconcile so many differences, especially when it came to eating Hanukkah Potato Latkes. (again another blatant addition of SEO content)

Would she be able to handle their departure? How would they meld the traditions of two faiths, four cultures and a background so distinctly different from each others? Southern Indiana potato cakes versus Jewish Potato Latkes for Hanukkah..and what was Hanukkah anyway? We knew it involved blue and white and something about candles...

Our first Hanukkah that December, I determined to make a Kosher Jewish meal to share, but our son assured us that she wanted to prepare Potato Latkes for us with all the toppings. She was as much of a foodie as our gourmet chef son, another thing they shared.

I vaguely knew what Latkes were,,some sort of potato cake, right? The day of the Hanukkah meal came and we were served salmon and lox with capers, a delightful chop salad with a wonderful light but perfectly spiced homemade dressing, and steaming platters of Hanukkah Potato Latkes. What! They were just fancy little hash browns potato cakes. With a fancy multicultural name.

And so began our exchange of living. Each new event, family dinners and shared lunches brought new foods from our dtr-in-law culture and for her, our's. We have learned about so much through the eyes of this dear new daughter. While we disagree about how to resolve the Palestinian conflict or other issues large and mainly minor; our lives will forever be enriched by who she is and what joy she brings our family, including two of the most beautiful grand-daughters a woman could ever have and the best Hanukkah Potato Latke recipe ever!

Southern Indiana Argentinian Jewish Potato Latkes Recipe

What is a potato Latke

It's a side dish made from grated potatoes mixed with onion, eggs, matzo meal, seasonings and then fried in good quality oil. Latkes are thick, not thin and runny and they should be very crisp on the outside with a slightly creamy center.

How to make the perfect Potato Latke

First choose the right potato - Yukon Golds. Peel and grate about 4 large potatoes, approximately 1 pound. I usually just take a five pound bag of Yukon Gold and make up half of it, doubling the recipe. But that's a lot of Latkes!!

Then peel and grate 1 sweet onion. Grating onion is best done in a food processor but don't have the blade in the bowl or you will get onion mush! Use the grater blade attachment.

Beat 1 egg till blended.

Add 2 T. matzo meal or you can use 2 T. flour. (works just about the same!)

Season with salt and pepper to taste. We also like to add grated red or yellow pepper (finely grated) about 1/3 c. just for the color. Too much more and you get mushy wet pancakes. Yucky!

Heat about 4 T. of vegetable oil in a heavy frying pan (cast iron works the best!)

Combine all your ingredients in one bowl and mix gently. If the mixture appears too runny, you can tentatively add a bit of flour. You almost have to "fry" one first to see if it runs in the skillet. You want a nice thick patty with slightly crispier edges that are thinner.

Fry until browned on one side, about 3 minutes or so. Flip when browned and fry another 3 minutes or so. Place on paper towel to drain and keep warm in 250 degree oven while you finish the rest. You can fry more than one at a time, just don't crowd them. Sometimes they are a bit tricky to flip!

Serve with sour cream, applesauce, or an southern Indiana side that seems a bit anti Jewish...crumbled bacon bits!

Enjoy your Potato Latkes with or without Hanukkah celebrations. After all, they're just potato cakes!