December 11th, 2009

Blueberries for Sal

Latkes, the way my mom made them

If you ask me, there are two things that make a latke great---the way you grate the potato and the kind of oil you fry it in.

I use my Kitchen Aid mixer with a grater attachment and use a fine toothed grater--this shreds the potatoes into wispy strings about the thickness of spaghetti. And I use only Peanut oil to fry in. Peanut oil has a high burning range than other fats, so can fry hotter without smoking.

I prefer my latkes served with ketchup but Jon requires apple sauce so we always put both on the table.

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Ingredients: (for 10-12 latkes)

* 2 lbs peeled and shredded potatoes
* 1 finely grated (med.) onion
* 3 eggs, beaten
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 3/4 cup peanut oil for frying


1. Place the potatoes in a cheesecloth (or paper towel) and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

I read a recipe online for latkes and they said to boil the potatoes first and then mush them up-- ACK!!! this is NOT a latke.