Potato Latkes
I wanted to finish out Hanukkah with a traditional favorite: potato latkes! Some people call them pancakes, some eat them with sour cream or applesauce (maybe both), but they are all made the same way, the old-fashioned way—grating them by hand. Fortunately, the cooking world has given us the food processor. Now, traditionalists might say that is not the way to make them, but I don't feel like having scrapped knuckles, have you? Here is a recipe I came across a few years ago, and adapted it to make it my own.
Potato Latkes
Makes about 2 dozen
3 pounds russet potatoes, peeled
1 large yellow onion, quartered
3 eggs, beaten
1/2 cup matzoh meal or flour
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
Vegetable oil
Applesauce
Sour cream
Cut the potatoes into large pieces so they fit in the food processor tube. Using the shredding disk, shred potatoes. Once all the potatoes are shredded, place in a colander and squeeze out the moisture, letting drain into the sink. Place shredded potatoes into a very large bowl.
Using the chopping disk, add onion to the processor and pulse until finely chopped. Add to the potatoes in the bowl. Add the beaten eggs, matzoh meal, parsley, salt, garlic powder and black pepper. Mix well.
Using a large skillet, add about 1/4 inch of oil and heat over medium-high heat. Make sure the oil is hot. Measure heaping tablespoonfuls of the potato mixture into the skillet. Press down the mounds with the back of the spoon so the latkes are flattened. Heat until the edges begin to brown, then flip over and continue cooking until crisp, about 5 minutes per side. Remove latkes from skillet and place on a towel-lined tray. Repeat with remaining potato mixture, adding more oil when needed. Serve with applesauce and/or sour cream.
(For those of you counting points, don't even try. Just try and blot as much oil from the latkes as you can and opt for the applesauce.)
Potato Latkes
Makes about 2 dozen
3 pounds russet potatoes, peeled
1 large yellow onion, quartered
3 eggs, beaten
1/2 cup matzoh meal or flour
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
Vegetable oil
Applesauce
Sour cream
Cut the potatoes into large pieces so they fit in the food processor tube. Using the shredding disk, shred potatoes. Once all the potatoes are shredded, place in a colander and squeeze out the moisture, letting drain into the sink. Place shredded potatoes into a very large bowl.
Using the chopping disk, add onion to the processor and pulse until finely chopped. Add to the potatoes in the bowl. Add the beaten eggs, matzoh meal, parsley, salt, garlic powder and black pepper. Mix well.
Using a large skillet, add about 1/4 inch of oil and heat over medium-high heat. Make sure the oil is hot. Measure heaping tablespoonfuls of the potato mixture into the skillet. Press down the mounds with the back of the spoon so the latkes are flattened. Heat until the edges begin to brown, then flip over and continue cooking until crisp, about 5 minutes per side. Remove latkes from skillet and place on a towel-lined tray. Repeat with remaining potato mixture, adding more oil when needed. Serve with applesauce and/or sour cream.
(For those of you counting points, don't even try. Just try and blot as much oil from the latkes as you can and opt for the applesauce.)
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