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POTATO LATKES

Gabe Berkowitz is Marketing Manager for The Original Muck Boot Company, and an extended member of the Muck® Field Team Member! Today in Stories from the Muck, Gabe is sharing his cherished holiday recipe that he makes for Hannukah every year, the perfect Potato Latke. His recipe and more are featured in our exclusive Holiday Cookbook, Recipes from the Team that Works (and Lives) in the Muck.

IG: @MUCKBOOTCO | DEC 2023

LEARN MORE ABOUT GABE

Latkes are traditionally eaten on Hannukah to symbolize the miracle of the menorah oil in the ransacked Second Temple of Jerusalem. The menorah stayed lit for eight days, even though there was only enough oil for one. To me, they are a celebratory treat meant to be shared amongst friends and family – symbolic of the miracle of life. Don’t forget sour cream or apple sauce on the side!

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Ingredients

  • 2 large Russet potatoes, scrubbed and cut lengthwise into quarters
  • 1 large onion, peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • Safflower or other oil, for frying

Directions

  1. Grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
  2. Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Test if the oil is hot by placing a drop of batter in the pan, and if it sizzles, the oil is hot enough.
  4. Once hot, use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs.
  5. When the edges of the latkes are brown and crispy (about 3 to 4 minutes), flip. Cook until the second side is deeply browned, about another 3 to 4 minutes.
  6. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter and serve.

About Gabe:

My passion for Muck Boots was born during the Spring of 2013 on the campus of the Mountain School in Vershire, Vermont. It was here where I spent the semester mucking stalls, splitting wood, and planting crops. I quickly learned of the necessity for quality protective footwear. Muck Boots were the easy choice for us and ten years later I was fortunate enough to begin working for the brand I had grown to love. To see more from Gabe and our marketing team, find them on Instagram @MUCKBOOTCO .

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