Saturday, December 4, 2010
Potato Latkes - Definitely not low-fat!
At this time of year, all thoughts of watching calories goes out the window. It's Chanukah - and time to enjoy the annual treat of Potato Latkes. My husband and I are crazy for these - and we can easily eat 5 lb. of potatoes worth between us. BAD!!! Luckily, it's infrequent.
I don't follow a recipe, and so far I haven't had any failures. I did jot down measurements (sort-of) for the purpose of this blog,
A few things I have learned over the years of making these (and tasting the latkes made by others).
- They taste just as good if you use the food processor to shred instead of doing it by hand. (It took me at least 10 years to learn this one.)
- Rinsing the shredded potato helps to eliminate the unsightly "greying" caused by the starch exposure to air.
- Processing the onion in a mini chopper instead of the processor eliminates big chunks of onion in the mix
- No amount of onion is too much
- Finishing on cooking parchment on cookie sheet in the oven ensures that the latkes are cooked through - and maintains the crispiness
5 lb. russet potatoes
3 med. onions - finely chopped in mini-processor
3 eggs, beaten
1/2 cup flour
Salt and pepper to taste
1. Peel and shred potatoes in food processor. Coarse or fine shred - your choice.
3. Process the onions and combine with the potato in a large bowl - big enough to get your hands into for mixing!
4. Add the eggs and flour and mix thoroughly with your hands. (It almost like making bread dough!)
5. Start a couple of large frying pans on med-high heat with a couple tbsp. oil in each. When the oil is hot, make patties out of the potato mixture and gently place in the hot oil to fry. Flatten with a spatula.
Keep an eye on them, and flip when golden. You may have to add a little oil for the second side.
(You also have to keep watch for latke snitchers as the first batch may not make it to the next step.)
6. When golden brown on both sides, transfer the latkes to a cookie sheet lined with cooking parchment and continue by baking in the oven at about 325° while you fry the rest. The timing is not an exact science - and they'll be delicious!
7. Keep on frying until you've used all the potato mixture. You may need more cookie sheets, and employ "FIFO" when serving. (First In - First Out).
8. Enjoy! Serve with sour cream or applesauce. (In my house, ketchup is the condiment of choice).