The Jewish New Year is just around the corner and this year I'll have the pleasure of preparing latkes for the dinners that we'll be attending. Alex and I make them at least once a week, not for religious reasons, but because we have so much fun playing with the recipe. Sometimes we add the apple syrup from my Warm Apple Cinnamon French Toast in lieu of apple sauce and it's to die for. However, my personal favorite is a traditional latke with a nice little pile of caramelized onions on top along with a dollop of sour cream.
Rosh Hashanah Latkes
Yield: 10 latkes
1 lb Idaho potatoes
1 small yellow onion, finely diced
1/4 cup flour
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp unsalted butter
Start by grating all of the potatoes into a large bowl of cold water (this will prevent them from turning brown). Once they're all grated, drain the grated potatoes in a colander over the sink. The final step in preparing the potatoes is to place them into the center of a kitchen towel and squeeze it over the sink to remove any excess water. Transfer the dry potatoes to a large mixing bowl. To this bowl, also add the minced onion, the egg, the flour, as well as the salt and pepper. Stir everything together until it's well combined.
Next, preheat a large saute pan over medium heat. Add 1 tablespoon of the butter to the pan and allow it to melt. Transfer big heaping tablespoons of the latke mixture to the hot pan, pressing each one down until it's 1/2" thick. You should be able to fit about 5 latkes into the pan. Allow them to cook for 4-5 minutes per side, or until they're golden brown. Flip them over and allow them to cook for an additional 4-5 minutes. Once both sides are cooked, transfer them to a platter and continue to cook the last 5 latkes, repeating the same instructions starting by adding the last tablespoon of butter.
Finish off your beautifully cooked latkes with your favorite topping whether it be applesauce, sour cream, or caramelized onions. Enjoy!