12.10.2012

Potato Latkes


Happy Hanukkah everyone! I thought I should celebrate the holiday by making one of my favorite Jewish foods, which is latkes of course. Since Alex and I started dating a few years ago, I've had the pleasure of going to all of his family's holiday dinners. Jewish culture is absolutely fascinating and the food is beyond delicious. However, there is one food that trumps them all: latkes. They're crispy on the outside and tender and flavorful on the inside. Now, I'm not a huge fan of adding apple sauce to them, but you could easily add that element to my perfect recipe if you so desire.



Potato Latkes
Yields: 4 Servings

Ingredients:
1 pound white potatoes
1 large shallot, minced
1 large egg
1/2 cup olive oil
2 tablespoons minced chives
sour cream
kosher salt
black pepper

Directions:
Begin by peeling the potatoes, then grating the potatoes on a box grater (be sure to have a medium size bowl near by with some water in it to stop the potatoes from discoloring). Next, drain the water from the potatoes and place them on a few paper towels until they're dry and fluffy. Next, add the grated potatoes, minced shallot, the egg, and a pinch of salt and pepper to a bowl. Gently stir the mixture together until it's combined.
Place a medium size pan over medium heat, add just enough olive oil to coat the bottom of the pan. Place a large spoonful of the potato mixture onto the pan and press it down lightly to create your desired thickness of the latke. Continue to do this until you have about four latkes in the pan. Cook them for 4 minutes on the first side and 4 on the other side, or until they're golden. Remove them from the pan and hit them with a little bit of kosher salt. Repeat the cooking process again with the second batch (or until the mixture is gone). 
Finally, add a bit of sour cream and minced chives to your plate along with the latkes and you'll have a match made in heaven!
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