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.
Source: Oh! You Cook!
Servings: 5-7 latkes
- 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
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.