Latkes
Last year we had about a dozen people over for latkes and candle lighting, but this year we decided not to do a big Chanukah dinner. Even though Sam’s too young to really remember I still think it’s important to keep the ceremony going, whether we celebrate it with friends and extended family or just celebrate the holiday ourselves. Last night we lit the first candle in the menorah and said the traditional prayers. Sam got a Chanukah present, a collection of Curious George board books in a little carrying case. He was thrilled with the books and didn’t want to let them go when it was dinner time and pretty much ate nothing. Tonight we decided to do it differently. We ate dinner first, then lit the candles.
Dinner wasn’t necessarily a traditional Chanukah meal, but tonight Bob helped me make latkes, fried potato pancakes. Oddly, tonight was the first time I’ve ever made them. As a kid my grandmother or mother made them. I don’t know what recipe they used. But their latkes weren’t made with shredded potatoes. I’m pretty sure they mixed them in a blender with matzoh meal and onion. The resulting mixture was liquid and fried up more like a traditional pancake. Crispy on the outside and soft and warm in the middle. I like that version but decided to go with a more typical grated version. I saw several different recipes online but they all seemed pretty complicated for something that I just thought was made with potatoes, onions and egg. Epicurious, the old standby provided the recipe I used.
Bob grated the potatoes while I chopped the onion. He drained them and squeezed out the water while I prepared the rest of our untraditional dinner- buttermilk biscuits, spinach and leftover meatloaf. The biscuits (a new recipe I’ll post later) were awesome. But the latkes were fantastic. Crisp and delicious. Sam, true to form, wouldn’t touch them, instead eating all of the spinach off my plate and a few spoonfuls of applesauce. At least he eats his veggies. One of these days he’ll realize fried foods are a gift from the gods and beg for more.
1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Preheat oven to 250°F.
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. (Most of the reviews which I read after this step was complete recommended skipping this step)
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 3-inch rounds with a fork. 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 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.
Serve with sour cream and applesauce.
I think this just may be latke week. Tomorrow I’m going to try sweet potato latkes and later in the week I’m going to have to give these apple fritters a go. Happy Chanukah!
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