i'm not jewish, but i eat like i am. to wit:
i googled for my recipe, i think it was from allrecipes.com. i shredded 4 peeled russet potatoes (guess there's a reason the salad shooter didn't go to yard sale. i realize a purist uses a grater for the potatoes, but i like my knuckles and the shooter is way faster). i soaked the potato shreds in cold water for about an hour, to get the starch out, then drained them in a colander with cheese cloth. i squeeze as much water out of the shreds. in a bowl i combined the potatoes with 4 beaten eggs (the recipe called for 3 but i had more than 2 cups of shreds so i added another egg), a couple tablespoons of flour, grated onion, salt and pepper.
in my cast iron pan i heated about a half cup of canola oil (the recipe called for peanut, which i don't have and don't use becos of freddie's potential peanut allergy). when the oil is hot, i put a spoonful of the mixture in the pan (maybe 2-3 tablespoons worth), making about 5 or 6 piles, depending on how big your pan is. i cook the mixture about 4 minutes on each side or until they are golden brown. i remove with a slotted spoon to a plate with paper towel, to drain excess oil.
the latkes are best eaten piping hot, with sour cream or apple sauce. i made about 2 dozen.
this was probably the best batch of latkes i ever made. two years ago i made sweet potato ones (they didn't go down very well. it was a nice attempt tho) and other years i'd either forget to rinse the potatoes and they'd be too starchy, or the mixture would be too wet, or i'd use the wrong potato (i typically buy red potatoes).
i love hanukkah. it gives me an excuse to make latkes.
i googled for my recipe, i think it was from allrecipes.com. i shredded 4 peeled russet potatoes (guess there's a reason the salad shooter didn't go to yard sale. i realize a purist uses a grater for the potatoes, but i like my knuckles and the shooter is way faster). i soaked the potato shreds in cold water for about an hour, to get the starch out, then drained them in a colander with cheese cloth. i squeeze as much water out of the shreds. in a bowl i combined the potatoes with 4 beaten eggs (the recipe called for 3 but i had more than 2 cups of shreds so i added another egg), a couple tablespoons of flour, grated onion, salt and pepper.
in my cast iron pan i heated about a half cup of canola oil (the recipe called for peanut, which i don't have and don't use becos of freddie's potential peanut allergy). when the oil is hot, i put a spoonful of the mixture in the pan (maybe 2-3 tablespoons worth), making about 5 or 6 piles, depending on how big your pan is. i cook the mixture about 4 minutes on each side or until they are golden brown. i remove with a slotted spoon to a plate with paper towel, to drain excess oil.
the latkes are best eaten piping hot, with sour cream or apple sauce. i made about 2 dozen.
this was probably the best batch of latkes i ever made. two years ago i made sweet potato ones (they didn't go down very well. it was a nice attempt tho) and other years i'd either forget to rinse the potatoes and they'd be too starchy, or the mixture would be too wet, or i'd use the wrong potato (i typically buy red potatoes).
i love hanukkah. it gives me an excuse to make latkes.
Well, it sure looks yummy to me! I'm glad I stumbled upon your blog. It is a fun place. :)
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