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Sunday, December 9, 2012


Happy Chanukah 2012 (or should I say 5773!)  The thing that makes me happiest about Chanukah is the latkes.  When I first started making these religiously (pun intended), my Bubby scoffed at me for putting onions in them.  She would never - never ever.  But I gotta say, after much latke making, I much prefer a latke with onions than without - as does Jim.  The onions add a lot of flavor.  If you are looking for a good latke recipe, then try these.

Potato Latkes

1 large baking potato, peeled
1 small onion, peeled
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
Peanut oil

In a food processor (or by hand using a grater if you don't have a food processor), coarsely shred the potato and onion.  Place this mixture in a cheesecloth (or a then dish towel), and squeeze as dry as possible.
Let stand for 2 minutes, then squeeze dry again.

In a large bowl, lightly beat the egg with the salt and pepper. Add the flour and combine.  Stir in the potato onion mixture until all pieces are evenly coated.  I use my hands.

Add enough peanut oil to cover the bottom of a medium non-stick pan and heat the oil until shimmering.
Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of then spoon.
Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

If you are making these for a party, you can cook these ahead of time and then reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again.

Serve with your choice of sour cream or apple sauce.

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