These latkes caused me so much anguish a few days ago.
I had to make 2 dozen latkes for Jules' Hanukkah class party at her pre-school, last Wednesday. Well, I didnt want to make it the nite before, because I didnt want it to be soggy on the day of the party. Nor do I want to prep it too early, for the fear that the potatoes will turned brown. I pooh-poohed at the idea of using frozen latkes.. or using one of those instant mixes. Oh please! Me? Never! So, there I was, rushing... with only 45 minutes to spare to make 2 dozen of these suckers whilst keeping one eye on my 18 month old baby, who was constantly trying to climb onto my dining chair. Not fun. However, they turned out pretty good. I kept them pretty traditional, using only potatoes, onions, eggs and matzo meal. Although I would like to add spring onions, I feared that the kids wouldnt like it. You know how 4 year olds are. They see green things in their food, they freak out! :D
Anyway, I like my latkes with chilli sauce. I know. I can't hide the Asian in me. :D
Enjoy! And Happy Holidays! Recipe taken from the Food Network.
5 large russet potatoes, peeled 1 medium onion 4 eggs, beaten 1/2 cup matzo meal 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/2 cup canola oil, for frying Directions Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.
I am a SAHM to 3 beautiful girls, living in Chesapeake, Virginia. I was from Singapore but moved to the US in 1996 for college in Hawaii and met my hubby there. Since I have way too many interests, I have 2 blogs. Color My World for my love of scrapbooking and mundane tales of my life. And Feed My World for my love of cooking and food.