Home for the Latkes

24 Dec
Hanukkah for me is like Thanksgiving for most Americans, I think. The smell of frying potatoes takes me right back to my childhood. It evokes a warm happy, safe wintery  feeling. I have a deep need to share this time with our friends, Jewish or not so I can tell you that today my house smells like a greasy spoon, in a good way. Yesterday I fried Latkes all day long and it was well worth it. 
Even though it is not snowing there is a perfect chill in the evening air and frost in the morning. It is good enough for me to re create the winter holiday season I have imprinted from growing up in the East coast. 
So here is my recipe for Latkes, I don’t drain the potatoes like most people do, they will come out fluffy and crispy just the way we like them! You can make these anytime even if you are not Jewish, everyone eats potatoes!
Happy Holidays to you all!


Home Style Latkes
Recipe by: Jennifer Carden * Author of The Toddler Café
We love Latkes; we like them crispy on the outside and soft in the middle. We call the crispy outsides “hair” and the hairier the better in our family!  The small hole grater is what makes these so delish.  My method for making these is a little different than most recipes, just go with it. 
3 Tbs all purpose flour
2 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
3 russet potatoes, peeled
1 small onion
1-2 cups vegetable oil
For serving
Applesauce, sour cream
Whisk the flour, eggs, salt and pepper in a bowl. Set aside. Grate the potatoes on a fine or very small grating disk in a food processor, alternating with the onion.
Mix the potato onion mixture into the egg mixture with your clean hands.
The mix will be soupy, it is OK, and there is no need to drain it. (The water is what makes the hairy edges.)
Heat oil in a large skillet on medium until a bit of mixture dropped in bubbles sizzles. Be sure not to let the oil start to smoke-you want a shimmer only.
Using tongs or large slotted spoon and gently drop the mix into the hot oil. Fry until edges are brown and crispy. Remove with tongs draining oil over pan.
Drain pancakes on brown paper bags or paper towels. Serve hot with applesauce and sour cream on top.
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