Monday, December 10, 2012
More Hanukkah Goodness - Homemade Latkes
I've decided to continue the Hanukkah food posts to give you an oldie but a goodie - a traditional recipe for potato latkes. By traditional, I mean the way that my family used to make them for me when I was a child in Slovakia, and the way my mom makes it to this day.
Different from American-style latkes, which use flour and sometimes even onions, this recipe is super simple - and all you need is literally 3 ingredients and some spices. Something else that makes it more European is that the potatoes aren't shredded - instead they're grated really fine, creating an almost liquidy puree that runs into the most magnificent soft pancake. A true pancake in my opinion.
And unlike folks do here, we don't dress them with apple sauce or sour cream - these babies are eaten on their own - no fixins required.
European Style Latkes (serves 2)
Large Idaho potato, grated on the fine edged plane of your grater
1 medium - large egg
Salt and pepper to taste
Mix the potato mixture together with the egg until well incorporated. The yolk should break completely and should create a nice binder for the potatoes. Season with salt and pepper.
Heat oil in a nonstick large skillet. Place potato mixture into the hot oil in large tablespoons (I use a regular spoon for this). Flip over after about 3 minutes or until golden brown. After the second side is done, place on a plate and drain oil with paper towels. This should make about 7 silver dollar sized latkes. Enjoy - bet you can't eat just one!