Monday, December 10, 2007

Lots of Latkes

Well, as it turns out, those sweet potatoes from Kretschmann's Farm were actually red-skinned regular potatoes. What can I say? They were inside a dark paper bag. So far all the produce we have received from Kretschmann's has been terrific. The apples are juicy and sweet. The turnips are tasty and not bitter and everything is holding up really well after almost a week in the fridge.

So, in honor of those potatoes and the last night of Hanukkah (Hanukah? Chanukah? Chanukkah?) here is my mother-in-law's recipe for potato pancakes, a.k.a. Latkes that are just delicious served with apple sauce. Some people like them with sour cream.


2 Eggs
1 small onion
1 tsp. salt
2 cups raw potatoes, in chunks [I used a little more]
1/4 cup flour

Break eggs into blender. [I did it in a bowl and used an immersion blender]. Add onion, salt, and 1 cup of the potato. Blend a few seconds. Add flour and second cup of potato. Blend just until potatoes are blended. Fry in oil. [2 Tbs.?] [Pour out in 1/4 cupfuls and fry over medium-high heat for 5 - 7 minutes per side] Can freeze and reheat at 400 degrees -- will be crisper. Makes 12-15 latkes or 20-22 hors d'oeuvres size.


Citizen Driven said...

I have to bring food into work next week for lunch for my team members. I do not know what good side dish to make... any suggestions?

“Drink Iron City”

Cindy Green said...

I too am bringing a side dish for a function tomorrow. I plan to do roasted root vegetables. Beets, Parsnips, carrots, potatoes, turnips and onions all cut to 1/2" dice mixed with olive oil, salt and some herbs (I have sage, rosemary and thyme) cooked at 400 for a long time. An hour? More? Start with beets. Then add potatoes, parsnips and carrots (15 minutes later) then turnips and onions for the last 1/2 hour.

I saw a suggestion for a roasted garlic sauce for a dip, though I've not tried it yet. Roast garlic whole (peel off papery outer layers but leave on most of peel, slice off the top of the bulb exposing the tip of each clove) drizzled with olive oil wrapped in aluminum foil. When it is soft, squeeze out bulbs, mash with a fork and mix with 3/4 C plain yogurt.