Lovely Latkes
December 6, 2007
mmmmmm….latkes.
Culturally speaking, this is the best time of year to be Jewish. We light candles, we share and sing, and make huge meals that bring friends and family together. Best of all, we fry potatoes in oil. Now, I know what you’re thinking, um, Shash? Them’s french fries.
Trust me, no they are NOT.
They are more like hash browns, but thicker and way better
Latkes can be made so many ways. I’ve had them thin, I’ve had them thick (like a potato pancake), but I’m biased, and I think the way I make them is the best. No offense to anyone else, of course, but they are.
So my gift to you today is my super-secret latke recipe. You’re welcome.
Serves 4-6
3 eggs
salt to taste
pepper to taste
4 tablespoons flour
1.5 tablespoons grated onion (more if you like onions)
1 tsp baking powder
1.5 teaspoon chopped parsley
Oil for frying (I use canola oil)
Prep:
- Peel and grate potatoes. (I use a Cuisinart to grate my potatoes. It’s faster, and the kids like to see the potato get swallowed up by the blade.)
- Rinse the potatoes and drain the liquid.
- Beat eggs and add to potatoes. Add all the other ingredients except the oil.
- Speaking of the oil, heat that up in a large pan or wok. Put enough in to almost cover the potatoes when you drop them in.
- Drop a serving spoon size of the potato mixture into the heated oil.
- Brown on both sides, then place on a paper towel on a plate to drain and cool. Eat while still warm!
- Serve with applesauce and/or sour cream on the side for garnishes. Or, just eat them plain like I do!
You can also grate a batch of potatoes ahead of time and store in your refrigerator in a bowl of cold water. Just squeeze out the excess liquid before using them. This also makes the latke crispier on the edges, and as The Hubby would say, much more delicious!
Now go forth and embrace your inner Jew. It’s in there, I promise you!
December 9th, 2007 at 2:41 pm
I’m not Jewish, and these still look delicious! My family loves potatoes in any form.
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December 10th, 2007 at 5:35 am
oh yum!
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May 17th, 2012 at 9:45 pm
Great information
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