Many of you asked for the recipe for the latkes that Jeremy's Mom made with the children before the break. They were delicious. Enjoy!
Jeremy's Mama's Latkes (pronounce LOT-kuz)
Ingredients (to serve 4 people, about eight 5" diameter latkes):
3 large potatoes (about 1 pound)
2 eggs
1 med or small onion
salt (to taste)
vegetable oil
optional:
1 Tbs finely chopped parsley
1/8th tsp pepper
flour (approx 3 Tbs)
Other grated veggies (carrot, beat, zucchini, spaghetti squash, etc)
1. Grate potatoes. My family grates them coarsely (e.g. the coarse area of a traditional grater, or the grater attachment that comes standard with the Cuisinart) because there will be lacy, crunchy edges this way.
2. Grate or chop onions. Add to potatoes and squeeze mixture to get out as much liquid as possible. You can use cheese cloth or just paper towels. The drier it is, the more crispy the latkes will be.
3. Mix egg with potatoes and onion. Add parsley and pepper if desired. Mix well. If still seems wet, you may add flour.
4. Heat 1/4" vegetable oil in skillet on med-high heat. Less can be used if desired, but oil is the point of the dish! When oil is hot enough that a drop of water violently sizzles. Put a soup-spoon worth of the mixture into the pan and flatten to approx 1/2" thick. Fry until edges start to brown (should be indicator that bottom is well-done), then flip to cook second side. Both sides should be browned. Note that this will take time- the only bad latkes I ever make is when they are under-done.
5. Place cooked latkes on paper towels to drain. Liberally salt the tops. Latkes are best served hot. It is traditional to eat them with apple sauce and/or sour cream.
Note: you can make latkes with nearly any vegetable; I like sneaking bits of other veggies into it. Sweet potato latkes are also very good.
Enjoy and Hag Sameach!
Ingredients (to serve 4 people, about eight 5" diameter latkes):
3 large potatoes (about 1 pound)
2 eggs
1 med or small onion
salt (to taste)
vegetable oil
optional:
1 Tbs finely chopped parsley
1/8th tsp pepper
flour (approx 3 Tbs)
Other grated veggies (carrot, beat, zucchini, spaghetti squash, etc)
1. Grate potatoes. My family grates them coarsely (e.g. the coarse area of a traditional grater, or the grater attachment that comes standard with the Cuisinart) because there will be lacy, crunchy edges this way.
2. Grate or chop onions. Add to potatoes and squeeze mixture to get out as much liquid as possible. You can use cheese cloth or just paper towels. The drier it is, the more crispy the latkes will be.
3. Mix egg with potatoes and onion. Add parsley and pepper if desired. Mix well. If still seems wet, you may add flour.
4. Heat 1/4" vegetable oil in skillet on med-high heat. Less can be used if desired, but oil is the point of the dish! When oil is hot enough that a drop of water violently sizzles. Put a soup-spoon worth of the mixture into the pan and flatten to approx 1/2" thick. Fry until edges start to brown (should be indicator that bottom is well-done), then flip to cook second side. Both sides should be browned. Note that this will take time- the only bad latkes I ever make is when they are under-done.
5. Place cooked latkes on paper towels to drain. Liberally salt the tops. Latkes are best served hot. It is traditional to eat them with apple sauce and/or sour cream.
Note: you can make latkes with nearly any vegetable; I like sneaking bits of other veggies into it. Sweet potato latkes are also very good.
Enjoy and Hag Sameach!
