Tuesday, December 11, 2012

Potato Latkes

In 2nd grade right now we're reading a bunch of books about different winter holidays.  Every time I read, "Latkes, latkes good to eat, cook me up a Hanukkah treat!" I think to myself that I should do that.  Tonight I did.  Potato pancakes.  Mmmmmmm.  Potatoes, onions, oil, and salt.  So simple, so delicious.

  • 2 pound potatoes
  • 1 cup finely chopped onion
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • oil for cooking

Preheat oven to 250 degrees.  

Peel potatoes and grate by hand. 

Transfer potatoes to a large bowl of cold water. 

Soak potatoes for 1-2 minutes after last batch is added to water.

Drain well in a colander. 

Spread grated potatoes and onions on a kitchen towel and roll up jelly-roll style. 

Twist towel tightly to wring out as much liquid as possible.  
(NOTE:  I did this in two batches.)  

Transfer potato mixture to a bowl and stir in egg and salt.

Seat 1/4 cup oil in 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 spoon.  

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.  

NOTE:  Let the latkes cook well on the first side.  If you flip too soon, they might fall apart on you.  This may have happened to me a few times.

Turn latkes over and cook about 5 minutes mores.    

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.  

Source:  Epicurious 

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