Potato Latkes

Today is the last day of Hanukkah and as feasts unfold in homes across the continent one dish is sure to be served. But it isn't the potato that is significant, it is the oil. When the Jerusalem Temple was recaptured and reconsecrated there was only enough oil to last for a day. Miraculously the oil burned and provided light for eight nights.  That was enough time to make more oil.

Potato latkes are best served right out of the pan and onto the plate. Potatoes are traditional but latkes are also made with sweet potatoes. Serve with applesauce and sour cream. Small latkes are perfect for serving with creme fraiche and caviar.

Potato Latkes

2 pounds large russet (baking) potatoes (about 4)
2 tablespoons fresh lemon juice
1 large onion (1 pound)
1/2 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil

Preheat oven to 250 F with rack in upper third.

Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk. Add lemon juice and toss to coat.

Coarsely grate onion into same bowl. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.

Heat oil in a 12-inch nonstick skillet or cast iron pan over medium-high heat until hot but not smoking. Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.

Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. If latkes brown too quickly, reduce heat to medium. Turn over and fry until deep golden on the other side, 1 1/2 to 3 minutes more. Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven. Make more latkes.

Latkes can be kept warm in oven up to 1 hour.

Casual Friday - Potato Latkes

Casual Friday!  I am hosting Casual Fridays.  Be my guest.  Drop in for ideas for simple and casual meals. 

If there are any bloggers out there that would like to join in, just let me know. You can opt in and out as you wish. There is no need to commit. We can have a virtual Casual Friday! It would be so much fun to share.  Email me at sgalvin 'at' shaw.ca to join in the fun.  Or if you would like to guest post for Casual Friday I would be honoured.

This will be an interesting journey.  I am looking forward to getting out of the rut with casual food.  I keep a well stocked freezer and pantry.  This will encourage me to rummage through and pull out something different every week. I hope you do, too.

I was introduced to potato latkes when I was invited to a friend's home during Hanukkah.  Her uncle had the auspicious title as the best latke maker in the family.

Latkes are traditionally served with sour cream and apple sauce but you can up the ante with a bit of smoked salmon or caviar to make it dressy.  You could also drizzle the sour cream with a bit of truffle oil to add a touch of glam.

For variety you can make these using sweet potatoes or add some grated carrots or parsnips along with the potatoes.  Serve with a piece of poached or pan sauteed salmon and steamed green vegetables.

Latkes are one of those dishes that when you have made it once, you no longer need a recipe.  They are pretty easy to put together.  Potato, egg, flour, salt, pepper, onion...that's it.  A perfect latke is crispy on the outside and soft on the inside.

I just cleaned my stovetop this morning and didn't want to do it all over again after frying latkes.  This oven method worked great.

Potato Latkes

• 2 medium russet potatoes
• 1/2 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 1/2 to 3/4 cup olive oil

Preheat oven to 425F.

Peel potatoes and coarsely grate by hand transferring to a large bowl of cold water as grated.  Soak for 1 to 2 minutes after last batch is added to water.  Soaking in the water will prevent the potatoes from turning colour.  Then drain well in colander.

Spread grated potatoes and onion on a kitchen towel and roll up.  Twist towel tightly to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in egg, salt, pepper and flour.

Line a baking sheet with a silpat and liberally brush with olive oil.  Spoon 2 tablespoons of potato mixture per latke, spreading into 3 inch rounds.

Bake until bottoms are golden, about 15 minutes.  Turn over and bake again until bottoms are golden, about 8 more minutes.  Remove from oven and transfer to paper towels to drain and season with salt. 

Latkes may be made up to 8 hours ahead.  Reheat on a rack set over a baking sheet in a 350F oven, about 5 minutes.

These appetizers are a take on the traditional latkes. Click on this link to view the recipe.