The Perfect Latke Recipe
Take Back the Kitchen's Alma Schneider shares her fabulous potato latke recipe
I love latkes for Chanukah, but it's the fried carbs I can do without. What's a girl to do? Well, how about change the ingredients to beets , carrots, parsnips and yams? I feel Jewishly virtuous already! Enjoy....
Potato Latkes (or beet with yams, carrot with parsnip):
4 large baking potatoes or red potatoes, peeled and grated or shredded in a food processor (can also get creative with some shredded carrot, shredded sweet potato or zuchini thrown in there in place of some of the potatoes) or use one shredded large beet with one large shredded yam plus separately, one large shredded carrot with one medium shredded parsnip
1 1/2 small onions, finely chopped or processed in a food processor
4 rounded TBS flour
2 beaten eggs
pinch baking soda
pinch of salt (more to taste after they are done)
2/3 cup canola oil
12" frying pan (I use cast iron)
In a big colander, add shredded potatoes and onion. Press out as much of the liquid as you can. Transfer to a large bowl and add the beaten eggs and stir to combine.
In a separate bowl, combine flour, salt and baking soda. Add dry mixture to wet and stir until combined.
On a cutting board or plates, mold some latkes, I do 3-4" wide, about 1/2-3/4" thick.
Place skillet over medium to high flame. After a minute or two, add the oil. Let heat up for a few minutes and when you throw in a piece of the potato and it sizzles, you are ready to fry!
Place in as many latkes as will fit in the pan by sliding them off the plates with a spatula, allowing an inch or so of space in between so you have room to flip them and so the temp. of the oil won't go down too much. This higher temp.will also keep the latkes from getting overly greasy and soggy.
Line a plate with paper towels. Fry for about 3-4 minutes per side until golden brown and then place on paper towel lined plate. Eat immediately with the traditional sour cream or applesauce or any other condiment. In my house it will most certainly be sour cream and ketchup, although I also tried them with my apple cider reduction which was phenomenal...
For more great recipes, visit Alma at Take Back the Kitchen.