latkes

Originally posted: Dec 2010

latkes (and my thumb)

It’s been a very interesting cultural experience working with Jewish people and working in their community and schools for the past few months. Anyway, Happy Chanukah to all! I decided to make potato latkes – inspired probably by all the Chanukah songs I’ve been hearing and the little ‘latke man’ one of the boys at a Jewish school I went to recently made.

Latkas or Potato Pancakes

(taken from Smitten Kitchen; click here for recipe)

Ingredients:

  • 1 large baking potato (1 pound), peeled
  • 1 small onion (4 ounces), peeled
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Peanut oil, for frying (I used canola)

Method:

  1. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.
  2. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
  3. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
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