Friday, November 29, 2013

Latke Love


Happy Hanukkah! You might be stuffed with turkey and pumpkin pie from yesterday's feast, but I have to share this incredible recipe for Potato Latkes from Bon Appetit's December 2012 issue. 

What You'll Need:
4-6 large russet potatoes
2 large yellow onions
2 eggs
1/4 cup plain dried breadcrumbs (I use GF panko breadcrumbs)
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
4+ tablespoons of vegetable oil

Directions:

  1. Preheat the oven to 325 degrees. Peel the potatoes and onions. Grate them using the large holes of a box grater and transfer to a large kitchen towel (Note: Your towel will get starchy and wet, so plan to wash it immediately after use). Gather the ends of the towel and twist over the sink to wring out as much of the liquid as possible. Open the towel and toss the mixture, then repeat the twisting. 
  2. Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add the potato mixture and blend it all together using your fingers (yep, you'll have to get a little messy for this one!). The latke mixture should be wet and thick, but not soupy.
  3. Line a large baking sheet with several layers of paper towels. Put a wire rack inside another baking sheet and set aside.
  4. Heat the oil in a nonstick skillet over medium heat (there should be about 1/8" of fat in the pan). Drop a tiny amount of the latke mixture in the pan to test the oil. If it sizzles around the edges, the oil is ready.
  5. Working in batches and adding more oil to the skillet as needed, drop large spoonfuls of the latke mixture into the pan, gently pressing them down with the back of a spoon to flatten slightly. 
  6. Cook latkes, occasionally rotating the pan for even browning, until golden brown and cooked through (about 3 minutes per side). If small pieces break off and start to burn, carefully strain them out. 
  7. Transfer the latkes to the paper towel-lined baking sheet to drain, then transfer them to the prepared wire rack (see step 3). Place the sheet with the wire rack and latkes into the oven to keep them warm and crisp while you continue to cook the remaining latkes.

Latkes are traditionally served with sour cream and/or applesauce. Because this year's Festival of Lights overlaps with Thanksgiving, try pairing your potato pancakes with some leftover turkey and a little cranberry sauce. It is guaranteed to be delicious!

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