Potato Pancakes/Latkes and A New Jewish Family Blog…


Check out the video to see us making latkes at http://www.youtube.com/watch?v=nbIsYL9wl2s
Hi everybody! As Chanukah is this Friday, it is only fitting that I share a scrumptiously decadent and oil filled treat with you; the potato pancake. I like the fact that we MUST use oil because it represents the oil from the candles that burned for eight days. What other holiday forces you to eat fried foods? Gotta love it.

I took back my kitchen and made latkes for, I believe, the first time ever (my husband usually does it). Being a novice, I knew I would benefit from enlisting the support of Alia Ramer, author of the blog Our Tribe and Joy http://njjewishnews.com/tribe/ to help me come up with a user friendly recipe. A bit about her blog:

Our Tribe & Joy is a blog by and for Jewish parents, in New Jersey and beyond. Think of us as a toolbox for raising happy, healthy Jewish families in a high-pressure world. What’s bothering you? Thrilling you? What’s missing in your life and how can other readers of the blog help? What’s that amazing find you want to share with others – the great read, the fantastic bargain, the must-have item? This is a blog for all of us – an ongoing conversation about raising Jewish kids, living in relationships, and negotiating the craziness (and pleasures) of life in the ‘burbs.

Jews and non-jews alike, I do believe you will be quite pleased with the results of these crunchy IHOP style hash brown/latkes/pancakes whatever you want to call them. Enjoy!

Holiday De-stress corner:
A great way to keep the treats to a minimum during the holiday season with our kids is to give them control over what sweets they want to eat and when during the day. For example, they can have their Chanukah chocolate coins or their candy canes with breakfast, but that may mean they will not have a treat at lunch or dinner time. Giving them control may help avoid the arguments and power struggles which will make for less stressful interactions. It is also a great way to teach delayed gratification.
P.S. What blog post about Chanukah and Jewish families would be complete without a plug for Mama Doni and her new Chanukah CD? www.mamadoni.com

Potato Latkes:

4 large baking potatoes or red potatoes, peeled and grated or shredded in a food processor (can also get creative with some shredded carrot, shredded sweet potato or zuchini thrown in there in place of some of the potatoes)
1 1/2 small onions, finely chopped or processed in a food processor
4 rounded TBS flour
2 beaten eggs
pinch baking soda
pinch of salt (more to taste after they are done)
2/3 cup canola oil
12″ frying pan (I use cast iron)

In a big colander, add shredded potatoes and onion. Press out as much of the liquid as you can. Transfer to a large bowl and add the beaten eggs and stir to combine.

In a separate bowl, combine flour, salt and baking soda. Add dry mixture to wet and stir until combined.

On a cutting board or plates, mold some latkes, I do 3-4″ wide, about 1/2-3/4″ thick.

Place skillet over medium to high flame. After a minute or two, add the oil. Let heat up for a few minutes and when you throw in a piece of the potato and it sizzles, you are ready to fry!

Place in as many latkes as will fit in the pan by sliding them off the plates with a spatula, allowing an inch or so of space in between so you have room to flip them and so the temp. of the oil won’t go down too much. This higher temp.will also keep the latkes from getting overly greasy and soggy.

Line a plate with paper towels. Fry for about 3-4 minutes per side until golden brown and then place on paper towel lined plate. Eat immediately with the traditional sour cream or applesauce or any other condiment. In my house it will most certainly be sour cream and ketchup, although I also tried them with my apple cider reduction which was phenomenal…

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One Response

  1. Thanks you for inspiring me to make latkes again. I haven't felt like I had it in me but now I am going to make it happen. Growing up in Berkeley, CA zucchini latkes were all the thing. Delic.

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