Hi, my name is Canaan. I’m going to be doing my mom’s blog this week with pictures and recipes. I will be making a five course meal with one dish every day. How about we start with the appetizer and go until dessert.
I woke up this morning wanting to make potato latkes. The good part about making them is that it is easy to double the recipe and it is fairly easy to clean up. It’s gluten-free and they go great with sour cream and applesauce.
Here are my notes:
There is really no better potato, but if you want a crispier exterior use a starchier type of potato such as russet or Yukon gold. The only annoying parts are that grating is quite messy and frying them stinks up the house. Also sometimes you may need to use an extra egg so it holds together. If you use olive oil it will be more flavorful and won’t stink as bad. Also, if you don’t wash the potatoes until the water is clear they will be gummy. They are a Jewish tradition to have around Hanukah. The oil it is cooked in represents the oil that stayed burning in the temple until they could get more. The word latke has been translated to heart in Hebrew. Hope you have fun making them!
Gourmet | December 2000
Yield: Makes 12 to 16 latkes
Active Time: 45 min
Total Time: 45 min
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 tsp pepper (I like to add pepper to mine)
1/2 to 3/4 cup olive oil
Preheat oven to 250°F. ( I didn’t do this part. But you can if you want.)
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into a flat disk. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels (I like to use a cookie rack over a plate) to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven (if you want. Or just eat them)