Saturday, December 11, 2010

Potato Latkes

Hope everybody had a fun Hannukah! While the festival of lights is probably less important holiday than Hallmark would have you believe, it's a favorite for many, and is notable for my favorite traditional jewish food: Potato Latkes. They're easy, and while everybody's grandmother has her own special recipe, they are uniformly delicious. Here's how made mine this year:

Starting with:

1 lb (3 - 4) of starchy pototoes (I like Yukon Gold)
1/2 Onion
1 eggs
Chopped Garlic
Vegetable Oil
Spices as desired

Apple sauce and Sour cream

Grate your potatoes (or be lazy like me, and use your cuisinart food processor with shredding disc). I like to the leave the skin on, but they're often peeled in traditional receipes. Soak the shredded potato in cold water until ready to mix.

Chop your half onion and mix it together.

At this point, I liberally added garlic, because can you ever have too much? A tablespoon or so is probably adequate if you're weird and answered yes.

Now, fork blend your egg, and add to mixture, followed by a 1/2 tablespoon of salt (or to your taste),  2 tbsps of flour (you can use less, or also add more for a starchier pancake).

Because I like a little more kick in my latkes, I added some black pepper, and a couple pinches of rosemary. Once you're set, blend everything thoroughly, and refrigerate for 15 minutes to stiffen up the batter.

Then heat up vegetable or olive oil over medium in a large pan, and spoon the batter in, flattening with a turner. Brown on each side, and you should be ready to go.

This should be enough for 12 - 15 latkes. You can heat up your oven to 200 or so and keep finished latkes warm while cooking the rest.

Enjoy with Apple Sauce and Sour Cream!

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