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.
Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly. Otherwise, you may skip the soaking step if you don't mind a little discoloring