Dec 03 2010
Of course for this edition of Food Friday I was going to do latkes. What else on Hannukah?
I used the recipe from my Jewish cookbook. This is the cookbook my mom has as well. It’s out of print now but she saw a copy at a garage sale and snatched it up for me.
So let’s start with the basic ingredients:
2 peeled potatoes. I was only making for me and hubby. About 1 potato per person is enough.
Chopped parsley. You’ll also want some onion. Now it’s time to grate the potatoes and onion.
You could do this by hand if you want. You will undoubtable lose some knuckle skin to the grater and you will build incredible biceps. This was the method I used as a poor college student.
Or you could use a food processor. I have a small 4-6 cup food processor. So you can grate about one potato at a time. Scoop it out. Repeat. Not very good for large groups.
OR . . . you could get a KitchenAid Roto Slicer and Shredder.
It’s an attachment and it makes the grating SO easy. Everything just falls right into the bowl. You don’t get all the soggies at the bottom with it. You don’t have to slice up your potato to fit into the food processor opening. And clean up is even easier than a food processor. I just found out about this year from my friend Effie and it has changed latke making for me.
Here’s a closer look at the attachment. It actually comes with 4 cups. The coarse shredder you see in the photo, a finer shredder, a thick slicer and a thin slicer. We’ll be trying those out. It basically turns your KitchenAid into a salad shooter.
And here’s an action shot.
Anyhow. Get the potatoes and onions grated. You could probably even toss the parsley in there and skip the chopping. Add a little baking powder, some flour, salt and pepper and mix.
Get some olive oil going on the pan. You want it sizzling. I have to turn mine almost up to high. Grab a handful of your latke mix, squeeze out the excess juice and carefully drop it in the oil (be careful of splatters). Use your spatula to flatten it.
Let it fry for a while. Flip. Fry for a while. They should be nice and crispy when they’re done. At least that’s the way we like them. Serve with applesauce and sour cream.