Instead of the way too simple, uber elegant dish I made with the leftover rice, I leave you this:
L-l-l-l-latkes golden brown
L-l-l-l-latkes eat ‘em down
Fry them in oil, wrap them in foil…
It’s the song I learned in school that made me hate them. I was unable to eat them for years. Fry in oil and wrap in foil?! That just sounds like it would end as a humid soggy mess, not a crisp and delicious treat it is supposed to be.
So on this, the last night of Hanukkah, I leave you with latkes, golden brown, crisp and delicious. No fancy tricks, like a salsa topping, or cumin spiced. No mango chutney or made with celariac instead of potatoes. Plain, traditional, never boring, very delicious, potato pancakes. My favorite way to eat latkes is as a base for poached eggs. Today, it’s a simple and easy snack.
Latkes
Active time= 15 minutes
1 pound russet potatoes
2 eggs
1 teaspoon garlic powder
2 tablespoons flour1) Rub and wash potatoes clean. Use a food processor with a grater setting to shred the potatoes. Remove potatoes and spread them on a paper towel, set another on top and press to absorb as much water as possible.
2) Scramble eggs in a medium-sized bowl. Add garlic powder and flour, mix until combined.
3) Heat oil, enough to come 1 inch up the sides of a pan over high heat. Oil will be ready for frying once a wooden spoon, inserted upside down bubbles.
4) Add potatoes to egg and flour mixture. Stir to combine. Form small handfuls into flat pancakes and fry, 5-7 minutes each side, until golden. Sprinkle with a pinch of salt. Serve with a dollop of sour cream or applesauce.