By know you all know that probably my most favorite veggie are potatoes. I know, they are carbs, they are bad, boo hiss.. um, bite me… LOL I love ’em and I account for them in my workout routine and diet. Seriously one day something is bad for you, the next it’s okay to the following day of ‘eat more of X’. I firmly believe almost all foods are okay in moderation. Live a healthy lifestyle and yes if you want to indulge in something “bad”, then do it (provided it’s not harmful for to your health).
With Hanukkah going on right now and the festival of lights I found it only befitting to pay my respects to it by making some Potato Latkes. Some call them latke, some call them potato pancakes. I don’t care what you call them as long as you call me when you make them! I can remember growing up these were a mainstay in our house every Friday night during Lent (that and tuna casserole). Now most people put either apple sauce on them or sour cream. Honestly, I’m on the fence with both toppings. If it is applesauce, it must be cold and it must be chunky. It’s just my schtick I suppose. And as for the onions inside, grated baby… no chunks for this girl.
Now one thing I love about these little guys is that you can mix up what you put it in – chives, onions, shredded veggies, cheese and yes, bacon. I know the whole bacon thing doesn’t align with Hanukkah but people have done it.
These are super simple to make – honestly I think the hardest part is if you don’t have a food processor is hand grating them. Second worst part – squeezing out the juices. It’s like you squeeze and squeeze and squeeze and when you think there is no more magically more juice appears.
Anyway, put these on your list for tomorrow to make. These are a great snack anytime!Print
- 4 pounds of russet potatoes (I personally leave the skin on)
- 1 cup of finely chopped white onions (or you can grate them as well)
- 2 tablespoon potato starch (you can use either tapioca starch or corn starch)
- 3 XL eggs
- 1 1/4 cups matzo meal (if you can’t find it, you can grind up unsalted saltine crackers)
- 2–3 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon chives, minced
- canola oil for frying
- In a food processor fitted with the grating disk, grate the potatoes.Empty the potatoes in a linen lined colander. Gather up the sides of the linen and wring out the potatoes multiple times to remove all of the liquid.Set the linen back into the colander, open up the linen and sprinkle 1 teaspoon of salt on top of the potatoes. The salt will help draw out any remaining water.
- In a heavy bottomed pot, fill it 1/2″ deep with the oil and put the heat to medium high.
- Grate the onions in the food processor.
- Re-wring the potatoes again to remove the last bit of liquid.
- Place the potatoes and onions in a large bowl.
- Add in the eggs, matzo meal, remaining salt, black pepper and chives.
- Mix well to combine – I use my hands as I find it easier to do it this way.
- Test the oil by dropping a piece of potato in it. If it bubbles up and starts to sizzle immediately, the oil is hot enough.
- Take 2-3 tablespoon of the potato mixture in your hands and form a flat patty, leaving the edges raggedy.
- Carefully place in the oil and continue making 2-3 more latkes (depending on your pan size). Do not overcrowd.
- Fry on each side for about 3-5 minutes (you want them crispy and a deep golden brown color).
- Remove from the pan and place on paper towel lined pan. Immediately sprinkle with more kosher salt.
- Serve with sour cream, apple sauce (I vote for chunky) or even ketchup!
1/2 cup shredded cheddar cheese
Use green onions in lieu of regular onions
If you didn’t want to use potatoes, you could easily use zucchini, parsnips, carrots, etc…