RE: Tonight's Holiday Side Dish - Chanukah Latkes

[Guest guest]

This was tonight's side dish. I love latkes. Have

great memories of my mom making them when I was a

child. I, of course, have to vary the flavors every

year. This year I used Tra Vigne Roasted Garlic Paste

(from Williams-Sonoma) and Penzey's Foxpoint

Seasoning. They were delectable.

 

* Exported from MasterCook *

 

Chanukah Latkes

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Holiday

Potatoes

Side Dish

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

4 large russet potatoes -- or Yukon

Gold

kosher salt

matzo meal

1 large egg -- lightly beaten

1 small onion -- chopped

vegetable oil -- for frying

Variation:

2 tbsp roasted garlic paste

1 tbsp Penzey's Foxpoint Seasoning

 

Wash potatoes well. Dry well and peel. Cut into cubes.

 

 

Place egg, some salt, and the onion in a food

processor. Pulse, a few times to grind up egg. Add

garlic paste and potatoes. Pulse, 10 times or so,

until potatoes are ground up but not a paste. You do

not want them to be pastey. This will make the latkes

heavy.

 

Add matzo meal, one tsp at a time, until you get the

right consistency (sort of like a pancake

consistency). You will know it when you see it.

 

To test for seasoning, heat some oil in a cast iron

pan. When hot, put a tsp of batter into pan and cook

until browned on each side. Let cool a bit and taste

for salt. If just right, then take 2 tbsp worth of

batter and make latkes, about 4 in a pan. Any more and

they won't be crispy enough.

 

When they are fully cooked, crispy brown on both

sides, drain well on paper towels and then serve

immediately with sour cream or apple sauce. When all

batter is done, turn off pan and put to the back of

the stove so no one burns themselves on it when they

pass the stove.

 

Serve with sour cream** or applesauce.

 

For variation: Place roasted garlic paste and Penzey's

Foxpoint Seasoning mix into the batter as you add the

potatoes. Fry as usual.

 

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NOTES : Risa's notes:

 

Use a cast iron pan if you can. Although it is quite

heavy, it has great heat distribution. This helps with

the frying. DO NOT USE A NONSTICK PAN. You want the

latkes to get really crispy and they won't in this

kind of pan.

 

* If you are going to make the latkes later and you

want to do something earlier, wash, dry and peel the

potatoes. Cut them into chunks and place in a large

pot of water to cover. When ready to fry, drain really

well and dry well with paper towels.

 

** I use Friendship Roasted Garlic Sour Cream. It is

wonderful stuff.

 

 

 

=====

RisaG

 

MK Independent Beauty Consultant

radiorlg

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 11/30/01

 

 

 

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