Tuesday, November 22, 2011
Some Hanukkah Latkes for You
Yukon Gold Potato Latkes
1½ pounds onions, peeled and quartered
3 lbs. Yukon Gold potatoes, peeled and quartered
2 large eggs, beaten
¼ c. flour
3 Tbs. chopped fresh parsley
2¼ tsp. salt
2 tsp. baking powder
1 tsp. ground black pepper
Vegetable oil (for frying)
Place onions in food processor. Using On/Off switch, chop. Transfer onions to large bowl. Using the grating blade, grate the potatoes coarsely. Mix the potatoes with the onions to prevent discoloration.
Fill the bowl with water and rinse out some of the starch. You may want to do this a few times.
Drain the onions and potatoes in the colander. Then wrap in a cloth towel and squeeze out the excess moisture.
Return the potato mixture to the large bowl, and mix together with the eggs, flour, parsley, salt, pepper, and baking powder. Stir until mixture is well-blended and sticks together slightly.
Put enough oil in a heavy skillet to cover the bottom generously. Heat over medium high heat.
Working in batches, drop potato mixture into the oil. Use a spatula to flatten into latke shapes. Fry until crisp and brown. Flip and do the same on the other side. Re-heat the oil between batches, adding more oil as necessary.
When they are cooked, place the latkes on a baking sheet in a 250° oven.
Latkes can be made 4 hours ahead and reheated in a 350° oven.
Serve with applesauce and sour cream or crème fraiche.
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