Monday, December 22, 2014

Latkes

It's Hanukkah 2014, and so it's time to make latkes!  What could be better: shredded potatoes with onions, fried into crisp pancakes in olive oil.

I invited Sammy over (as well as a few others, too) to share the event.  One cannot eat latkes alone.

5 lb Idaho potatoes, shredded in a food processor, rinsed in cold water (keeps them from turning brown), then wrapped in a linen towel and squeezed as dry as possible.
2 medium onions, also shredded in the food processor (no need to squeeze dry)
1 cup flour
1 Tbp salt
8 large eggs
~ 8 scallions, chopped

Mix well in a large bowl.  You will likely find that it's easiest to use your hands to mix this much stuff.

Heat a large skillet over medium-high heat.  Add olive oil to about 1/4".

Scoop up a ball of potato mixture (I use an ice cream scoop), gently squeeze out any additional moisture that may have accumulated, place into hot oil, flatten into a pancake, and brown on both sides over medium-high heat.  Each side will take about 5 minutes or so.  Ideally you want them brown and crisp.

video
Latkes frying in olive oil.

As they finish, remove them to a wire rack on baking sheet in a 200°F oven to keep warm.

Serve with applesauce and sour cream.  I also served them with whole-milk Greek yogurt sprinkled with za'atar spice, and a drizzle of olive oil.


A big stack of finished latkes, just out of a warm oven.

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