"Food is our common ground, a universal experience." - James Beard

Saturday, January 29, 2011

Crispy Latkes

Photo from Boston.com
I got several new cookbooks for Christmas this year.  My sister-in-law gave me the Foodista: Best of Food Blogs Cookbook (and clearly I like food blogs!).  So, this week I decided to try a new recipe.  Potatoes are one of my favorite foods, and I love finding new ways to use them.  This recipe is an entry from Maya Rock in Albany, New York.  To find out more about Latkes, a traditional Jewish dish during Hanukkah, visit her blog - Slice of Earthly Delight

Crispy Latkes
2 large baking potatoes
1/2 white onion
1 tablespoon all-purpose flour or matzo meal
1 egg
Vegetable oil

Peel and grate the potatoes and dice the onion.  Place the grated potatoes and diced onion on a paper towel or dry cloth.  Roll the towel up around the potatoes and onion and squeeze to remove any excess moisture.  This step will help keep the latkes crispy while you fry them.  Put the potato and onion in a bowl and add the flour, egg, and a little bit of salt.  Mix together.  Heat the vegetable oil in a frying pan or skillet over medium-high heat.  Place spoonfuls (about 2 tablespoons) of the batter into the hot oil and push them down to form flat pancakes.  Fry for a few minutes on each side, until golden brown.  Remove from the oil with a slotted spoon and place the latkes on a rack with paper towels underneath so any extra oil can drip off.  Sprinkle them with salt to taste.  If you need to keep the latkes warm, place them in a warm oven while you finish making the rest of the batch.  Serve with sour cream and applesauce.

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