I love potatoes and little kids often love potatoes in almost any form as well. I have yet to meet a kid who does not like french fries, and I am willing to bet these latkes, as well. I am sure there are a couple out there, but I have not had the pleasure of making their acquaintance.
Latkes, which are essentially a type of potato pancake are traditionally eaten by people of the Jewish faith during Hanukkah. They can be made with other vegetables, like butternut squash and parsnips, but we tried the basic latke recipe during our last cooking adventure together. There was no doubt in anyone’s mind that the kiddos were going to love these latkes and if they did not – too bad for them – more for us!
Unfortunately, Stacie’s food processor was broken and we had to use a box grater to shred all the potatoes. That part of the cooking process was not fun at all, given I always injure myself while using box graters. Stacie is a “saint” and she put up with all my whining and complaining about “box graters and how I hate them”. I survived without any injuries and the latkes were a huge success. We ended up with too much potato mixture and decided to put some in a baking dish and throw it in the oven. Quite tasty, but no where near as good as an individually fried latkes.
We enjoyed our latkes with sour cream and applesauce which are traditional condiments that go with these delicious potato pancakes. For lunch, Stacie made a lovely salad with her latkes and I ate mine with rice, vegetables and sambal. I am envisioning making these latkes again and making some towering, overstuffed sandwiches out of them.
Renee’s Latkes from Food and Wine
- 3 1/2 pounds baking potatoes, peeled and halved
- 1 large yellow onion, cut into 8 wedges
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten (used 3 eggs)
- 2 tablespoons chopped dill (we used almost half a cup of dill)
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking powder
- Canola oil, for frying
- Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.
- Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.
- Pour off all of the liquid in the bowl and add the shredded potatoes.
- Stir in the flour, eggs, dill, salt and baking powder. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
- In a very large skillet, heat 1/4 inch of canola oil until shimmering.
- Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten.
- Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.
- Drain the latkes on a paper towel–lined baking sheet. Serve the latkes hot with applesauce or sour cream