Every year, my kids and I look forward to potato latkes. Truth be told, we don’t even wait for Hanukkah half of the time. Sometimes we mix it up a little and add some shredded carrots or sweet potatoes. But other times, we simply opt for the traditional ones with potatoes. This version comes from my book, The Whole Family Cookbook, due out in April. Consider it my early gift to your family for the holidays.
By Michelle Stern, Author of The Whole Family Cookbook
Nothing quite says “Hanukkah” more than a plate full of hot and crispy potato latkes. I think it’s time that everyone knows how to make these beauties. Since I am in a generous mood, I’ll share one more gem with you. Cut the sides off of an old paper grocery bag and use the sheets of brown paper to absorb the oil from the latkes when they have finished cooking. This technique is more absorbent than paper towels, and allows you to reuse something you probably already have on hand instead of using something new.
1 pound russet potatoes, organic if possible
1/2 cup yellow onion, finely shredded
1 large egg, lightly beaten
3 Tablespoons flour
1/2 teaspoon kosher salt
1/2 – 3/4 cup canola oil
- Preheat oven to 250 degrees.
- Peel the potatoes.
- Grate the potatoes in batches, using the fine grating blade of a food processor.
- As you need more space in the food processor, transfer the grated potatoes into a large bowl of cold water to prevent them from turning brown.
- Add the onion to the food processor and grate.
- Once all of the potatoes and onion have been grated, drain them in a colander.
- Spread grated potatoes and onion on a kitchen towel.
- Roll up the towel and twist the ends tightly to wring out as much liquid as possible.
- Transfer grated potatoes and onion to a large mixing bowl.
- Measure the flour and salt, and stir them into the potatoes.
- In a separate small bowl, crack the egg, making sure to fish out any stray shells.
- Lightly beat the egg with a fork or whisk and pour it over the potato mixture.
- Stir to combine with a spoon or with clean hands.
To Cook the Latkes:
- Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot.
- Working in small batches of 4 latkes at a time, scoop two Tablespoons of the potato mixture into the skillet, flattening the pile gently with the back of the spoon.
- Reduce heat to medium and cook each side until the bottom of each latke is browned, about 5 minutes per side.
- Cut open a grocery bag and lay it on the counter.
- Using a slotted spatula, remove the latkes from the oil and place them onto the brown paper bag to drain.
- Sprinkle with kosher salt.
- Add more oil to the skillet, as needed, and repeat with the remaining shredded potato mixture.
- Keep the latkes warm by placing them on a wire rack set on top of a baking sheet in the oven.
Potato latkes are delicious when served with applesauce and sour cream.
Nothing chaps my hide like the concept of childhood hunger. We live in a nation of excess and yet kids are hungry. That’s one of the reasons I adore Share our Strength. Their mission is to prevent childhood hunger in America and they are doing one heck of a job. Maybe instead of spending a few bucks on a double half-caff-vanilla-mocha-macchiato-chai-latte each day for a week, you could set that cash aside and help some needy children. Please click on the Share our Holiday Table icon and make a donation. Even a teensy one makes a difference. It is an honor to be participating in this virtual progressive dinner party with over 50 other compassionate bloggers. I hope you’ll pay each of them a visit.
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