December 09, 2007
My latke recipe
For those of you who have not experienced a latke, here's how I adapted my dad's recipe.
To serve 2 hungry people:
4 potatoes, peeled
1 onion, peeled
salt and pepper
Oil for frying
Grate the potatoes using the small holes on a box grater. OR use the grater disc on a food processor and then pulse the grated potatoes for a few seconds using the "S" blade. Working over a bowl, squeeze all the water from the potatoes. Pour off the liquid that accumulates and scrape the potato starch that remains into the grated potatoes.
Grate the onion or chop it finely in the food processor (pulse for a few seconds using the "S" blade). Add to the squeezed potatoes. Mix in 1 beaten egg and season to taste with salt and pepper. Add a little matza meal or flour to thicken the batter.
Heat about 1/2 inch of canola or olive oil in a skillet (I use both mixed together). Drop large spoonfuls of latke batter into the hot oil and fry until golden brown, about 3-4 minutes. Flip and fry the second side. Add more oil as needed.
Serve with applesauce and sour cream -- yummy! Can be doubled, tripled etc. to feed a crowd.
(If you want to fry latkes in advance and enjoy visiting with your friends instead of standing over the frying pan during the party, my sister recommends freezing cooked latkes on a metal baking sheet. Reheat in a 350 degree oven for 20 minutes until heated through. Be careful not to burn the latkes. This works better than refrigerating because freezing dehydrates the cooked food slightly. The latkes retain enough oil to crisp up in the hot oven and the cook gets to enjoy the party!)