|Alli in her element! Photo by Lance Sabbag|
I made myself hungry rambling about latkes.
Hello everyone! Alli here, friend of Miss Kagashi and Mac over at the Steampunk Cookery blog, and I'm here to tell you all about latkes! I recently hosted a Hanukkah dinner at my house, and I made both brisket and latkes! A lotta latkes! Latkes have been something that I have made with my parents for years and years, ever since I was old enough to know that it would be very painful if I stuck my hand in the oil with the latkes. In college, I have been known to simply say to some friends, "I'm making latkes", and they will show up and devour them.
My method, as well as my Mom's, is basically a "little bit of this, little bit of that" and "until it looks right" kind of recipe. This is one of the few dishes I can and will cook like this and so should you! But I'll be nice and give you some exact measurements.
-2 large Russet or Yukon Gold potatoes, peeled and shredded
-1 medium grated onion
-1/4 - 1/2 cup (70-140 mL) Matzo meal (You can use flour instead of matzo meal if you don't want to go to the store and find the kosher aisle (or don't have one), but matzo meal is preferable.)
-Salt and Pepper to taste
-Canola Oil (for frying)
-Colander (if you have one)
-Large heavy-bottomed skillet
You want to make sure that while your potatoes are being peeled and shredded (I used my Mom's food processor with a shredding disc) that they have been placed in a bowl with water until all of your potatoes are done. Then you want to dump out as much of the water as possible, use the colander if you have one.
|Soaking the potatoes|
In the skillet over medium-high heat, heat about 1/2 cup of canola oil until hot. When it's hot, take large spoonfuls of your mix and carefully place them into the oil.
I've learned to mostly avoid getting burned by the oil. Unless you've done this before, please try to use a spatula or something that can gently plop them into the oil.
|INTO THE POOL! Photo by Mark Moore|
|Behold the crispy bounty! Photo by Mark Moore|
(Editor's note: Crunchies are also fantastic after a long evening of over-imbibing, not that Miss Kagashi knows. Also latkes are delicious with malt vinegar or corned beef hash on top.)
If you have questions for Alli, or have other ways of serving your latkes, feel free to comment below.