SRC: Potato Latkes

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For August's Secret Recipe Club, I was assigned to Oh! You Cook! which is written by Dena. I love the tagline of her blog which is "Proving that Kosher and Delicious are NOT mutually exclusive".

I know the kitchen and eating basics of keeping kosher; that dairy and meat need their own cooking utensils, they aren't eaten together and that shellfish and pig also aren't allowed. As for the religious reasons behind it, I'll just let you defer to Dena. But back to the tag line. I know of more than a few people out there who think that a life without bacon is no life at all, which is the first thought that popped into my mind after reading the tagline.



While bacon may not be included, Dena has an incredible collection of recipes on her blog and she's even written a cookbook, The Everything Kosher Slow Cooker Cookbook! At first I was really, really taken by her corn and arugula salad. I probably looked at the recipe a good five or six times before mentally shaking my head and saying to myself "really, Nichole? You have a blog here with an entirely different cooking style than you and you want to make a salad?" Albeit, a delicious looking salad, but a salad all the same.

And then that little voice in the back of my head reminded me that potato latkes have been on my to-make recipe list for like ever, but I keep putting it off. Probably because I don't have a food processor with a blade to grate potatoes and squeezing water from anything is like my least favorite chore ever. Serious question, have you ever squeezed water from potatoes, frozen spinach, lettuce or any other item without going through a massive amount of paper towels? I find this to be impossible.

So armed with my hand grater, a brand new role of paper towels I set out to make potato latkes.



Potato Latkes
Source: Oh! You Cook!
Servings: 5-7 latkes
Printer Friendly

Ingredients:
    • 1 large baking potato
    • 1 egg
    • ⅛ cup all purpose flour
    • 1 tsp onion soup mix
    • ½ tsp salt
    • vegetable oil, for frying
    • optional: applesauce, for serving

Directions:
1. Peel the potato then use a hand grated or food processor to shred it.
2. Place the potato shreds into a colander and press down with paper towels, squeezing out all of the excess water. Flip over and repeat until potatoes are dry.
3. In a medium bowl, whisk an egg. Add the flour, onion soup mix, salt and shredded potatoes. Mix until combined.
4. Line a plate with paper towels. Add the oil to a skillet over medium-high heat.
5. When the oil is hot enough to bubble around the tip of a spatula inserted into it, gently place a two-tablespoon scoop of the potatoes into the skillet and press down with the back of a spoon to flatten.
6. Cook for 3-4 minutes or until golden brown on one side. Flip carefully and cook for another 3 minutes.
7.Transfer to the paper towel lined plate to absorb excess oil. Repeat with remaining potato batter.
8. Top with applesauce and serve immediately. 


If you aren't a fan of applesauce, I think it still falls within keeping kosher to serve the latkes with sour cream and chives. I tried it both ways and couldn't choose a favorite.





7 comments:

  1. These look luscious Nichole. Here is a tip for the next time you make them. I rinse my shredded potatoes in cold water and then put them in my salad spinner a couple of times before using the paper towels. I think you will be happy with the results.

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  2. Many people who follow the kosher laws love latkes with sour cream ... they just have it as part of a dairy meal. I happen to prefer latkes with applesauce, no matter what is served alongside them. Lovely photos and great SRC choice!

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  3. Potato latkes is probably one of my all time favorite comfort foods! Loving how crispy your edges look like they turned out. I agree, applesauce or sour cream, can't go wrong with either!

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  4. This is one recipe that I would love to master. I gave them a try when I had Dena's blog....I don't think I got enough of the moisture out before frying.. I will be trying these again.

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  5. I only ever think to make latkes around Hannukah time. But I will make an exception this year! Thanks for the reminder.

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  6. Latkes have been on my "to make" list for a while too now! Your edges look so crispy too. :)

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  7. We always called these potato pancakes in our house but whatever you call them they're delicious! Yours look so crispy and perfectly cooked. Now I'm thinking of these for breakfast tomorrow. :-)

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