Today I spent the morning in my son’s 3rd grade class making potato latkes. As another parent and I cooked, we watched the children light the Menorah, sing traditional songs and play the Dreidel game. A lovely morning, indeed.
Latkes are delicious anytime of year, not just for Hanukkah. I had such a good time, and because my son devoured them, I plan on making them again soon. Simeon had a wonderful suggestion of adding a sweet potato to the mix.
EAT WELL AND BE WELL
|Potato Latkes|| |
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate by hand or use a processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
- Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- May be served with sour cream and applesauce. Or eat them straight up.