Sunday, October 4, 2009

8 Days of Latke Recipes for Hanukkah, or anytime!

2009 Hanukkah begins sundown Dec. 11th through Dec. 19th.

So for the next 8 days... we will post some great Latke Recipes.

Latkes are traditionally a fried Potato Pancake. Some top with a savory sour cream or a sweet apple sauce. Many countries have their own types of Potato Pancakes & no matter what time of year it is or what religion you practice ... Latkes are just so darn good!!! Main meal, side dish or appitizers ... you can make them for any occasion.

Today we will start with a very traditional recipe & come back each day for more variations. So put on your Cooking Apron & we will get started!

Perfect Potato Latkes
(yields 24 latkes)

vegetable or olive oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture.

Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the heat just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.

Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream

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