Once a year I look forward to making Potato Latkes. They bring back all the tradition I grew up with. Memories of my grandma in her kitchen slaving over a hot stove, making dozens of Latkes for the whole family. It's not only the taste and smell that takes me back, but the love that was in her cooking, I'm glad I can carry on this special tradition as well and share the love! Ingredients:
Tools:
Tip: To get a very crispy Latke take the time to let the shredded potatoes drain for about 45 minutes. Then squeeze out as much extra liquid that you can. First step is to shred up the potatoes, onions and garlic in the food processor. Place mixture in large clean kitchen towel and or cheese clothe. Sprinkle salt throughout the mixture and let it sit and drain for about 15 minutes. Now squeeze out as much liquid as possible. Next mix up the eggs Combine the potato mixture, flour or Panko crumbs, remainder of salt, pepper, eggs, (and green onion optional) and mix well. Pre-heat your skillet on medium heat. Add some vegetable oil. Keep adding oil as needed. You don't want a dry pan but you also don't want too much oil or you will have oily soggy Latkes. Cook until golden brown on each sides. Cook in batches so as not to crowd the pan resulting in crispy pancakes. I use a nice generous scoop and pat it down to flatten it out. Place the finished Latkes on a drying rack and sprinkle with a little Kosher Salt. Serve hot with a spoonful of sour cream apple sauce or just as it!
0 Comments
Leave a Reply. |
Archives
December 2019
Categories |