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Grate your way to greatness |

Grate your way to greatness

For my first Hanukkah in my new kitchen, with my new KitchenAid and my new (vintage) dining room set, I decided to have 15 family members and friends over for a festive latke dinner. Potatoes and onions for one and all!

My mother is usually in charge of the latke (potato pancake) assembly line; a necessity when making hundreds of latkes for various parties and the odd fundraiser. It’s a nightmare that includes taping newspaper to the walls and floors of my parent’s kitchen to ostensibly absorb airborne oil droplets, before blending up great batches of potato batter and ladling it into the electric frying pan, batch by batch, hour upon hour.

In my kitchen, with only 60 latkes to make instead of 500, I figured a little grating, squeezing, mixing and cast-iron pan-frying was doable. Crisp on the outside, hot and soft within, though Hanukkah’s nearly over, you should enjoy these lacy latkes throughout the New Year.

To make 35-40 latkes you will need eight large russet potatoes, scrubbed clean, two cooking onions, finely chopped, three eggs, beaten, ½ cup flour or matzo meal, salt and pepper (be generous), vegetable oil for frying and applesauce, sour cream or Greek yogourt (for garnish).

Using a food processor, grate the potatoes (no need to peel them). Using a clean tea towel or cheesecloth, squeeze out potato liquid, getting the shreds as dry as possible. Add potatoes to a very large bowl, and mix together with chopped onion, egg, flour, salt and pepper.

In a large cast-iron skillet (or other heavy bottomed skillet), heat a halfinch of oil over moderate heat. Add heaped tablespoons of latke mixture, frying four or five at a time, for about three minutes on each side (smoosh them down with the spatula a bit), or until golden brown. Add more oil as needed.

Drain on paper towels and serve immediately, or cook ahead and reheat in oven when guests arrive. Don’t forget the applesauce! ? Amy Rosen is the food editor at Canadian House Home magazine.

Category: Kitchenaid  Tags: ,  Comments off
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