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Author Notes: Latkes are a Jewish Chanuka tradition, and are typically made with raw grated potatoes. These are a very different type of latke and my kids enjoy them all year. They are sweet and mild, but very delicious. And manageable on a weeknight because so much of the work can be done ahead of time!
- Ordinary Blogger (Rivki Locker)
Makes 8-10 latkes
- 3 large Idaho potatoes
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup canola oil (approximately), for frying
- Peel the potatoes, cut them in chunks and put them in a saucepan covered with water. Cover the pan and bring to a boil. Simmer for about 1/2 hour, till they are nice and soft. You want them to mash easily.
- Drain the potatoes and mash them well. Add the remaining ingredients and stir well to combine. (This part can be done up to a day ahead of time. Just refrigerate the batter till you're ready to use it. Bring to room temperature, if possible, before proceeding.)
- Heat the oil in a large frying pan over medium-high heat. When the oil's good and hot, spoon the potato batter in to form about eight roundish pancakes. Each one should be about an inch thick.
- Cook the pancakes for about 10 minutes on the first side. When you spot some nice brown crispiness underneath, it's time to flip them. (This part's easy - they are not at all runny and should flip nicely!) Flip them and then let them cook on the second side for another five minutes or so, till nicely browned.
- Serve immediately, or put aside for later. If you're going to serve them later, you can eat them cold, at room temperature, or rewarmed in the oven.
Genius, explained at last.
When I dip, you dip, we dip.
Style with a breeze.
Gnocchi with a Twist
Gno potato, gno problem.
All hail fried toast.