With Hanukkah starting this weekend, you might be looking for a classic potato latke recipe. Crispy on the outside and tender on the inside, they are delicious with some applesauce, chives and sour cream…or just by themselves.
1 1/2 pounds potatoes
1 finely chopped onion
2 large eggs, lightly beaten
1/2 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Vegetable oil for frying
Accompaniments: Sour cream, chives and applesauce, optional
1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate by hand or with food processor, transferring to a large bowl of cold water as grated (this keeps the batter from turning brown too quickly). Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
3. 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.
4. Stir egg, flour, baking powder and salt into potato-onion mixture and blend well.
5. Heat 1/2 inch oil in a large heavy skillet over medium heat.
6. Drop 1/4 cup potato mixture into hot oil. Fry 3 to 4 minutes on each side or until golden. Transfer to paper towels to drain. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
7. Serve latkes with sour cream, chives and applesauce, if you like.
Serves 4 to 6
Recipe from Yum Food & Fun Magazine
A press release for Brooklyn-based band Bulletproof Stockings couldn’t have landed in my inbox at a better time. They are the first ever Chasidic women’s indie rock band. I bet these 4 strong ladies would love to join me for some latkes.
‘Mind Clear’ is from Bulletproof Stockings’ debut album due out later this month. It slinks right into your ears and sears into your brain.