Embrace the joy of Chanukah with our delectable Potato Beef Latkes, a recipe that has been cherished in families for generations. Gather your loved ones, create lasting memories, and share the warmth of the season with this dish.
Ingredients:
Meat Filling:
1 large Spanish onion, finely diced
Oil for sautéing
225 grams of CKB beef mince
4 tablespoons tomato sauce
1 teaspoon brown sugar
Kosher Salt and pepper, to taste
Potato Mixture:
3/4 cup oil
3 eggs
6–7 large Russet potatoes
1 small onion, peeled
2 tablespoons kosher salt, or to taste
1 teaspoon Baking Powder
Oil for frying
Directions:
For the Meat Filling:
Sauté the finely diced onion in oil until translucent. Add the ground beef to the pan and stir until no longer pink, breaking up clumps with a fork. The mixture should be crumbly.
Add the tomato sauce and brown sugar, and season with salt and pepper. Set aside.
For the Potato Latkes:
Preheat 3/4 cup oil in a small saucepan until hot but not smoking.
In a large bowl, beat the eggs well. Grate the potatoes and onion in the food processor and add to the beaten eggs. Add the salt and baking powder, mixing until the eggs are fully incorporated into the potato mixture. Carefully pour the hot oil into the bowl and mix well until fully combined.
Pour a layer of oil, about 1/4 inch high, into a large frying pan over medium flame. Once the oil is hot, place a heaping spoonful of potato batter into the pan. Quickly spread about 1 tablespoon of the meat filling on top of the latke, leaving about a 1/2-inch border around the edge. Add another heaping spoonful of potato batter and flatten with the back of a spoon, ensuring complete coverage of the meat mixture. Once the bottom of the latke is golden brown, carefully flip and fry on the other side until done. Repeat with the remaining batter.
Enjoy these crispy and savory Potato Beef Latkes with some sour cream or apple sauce on the side. They are perfect for celebrating Chanukah or any occasion with your family and friends.