Here we are embarking on a new adventure… foodyventures. It’s only fitting that we start this guy off with a recipe we’ve grown up loving. As we both grew up and moved into our own new
mini-kitchens apartments, we figured this would be a fail proof recipe to impress our other halves with.
Latkes are like chocolate chips. You can’t just have one. In fact, you put two on your plate, and say, “Yeah, that’s more than enough,” and before you know it, you’ve eaten six. But who could resist? These latkes are crispy on the outside, and so fluffy on the inside. Serve them warm with a dollop of sour cream, applesauce, or with just a little bit of salt. We promise. You can’t just have one.
1 pound potatoes
½ cup finely chopped onion
1 large egg, lightly beaten
½ teaspoon salt
½ teaspoon baking soda
½-3/4 cup olive oil
Peel the potatoes and coarsely grate them by hand, transferring to a large bowl of cold water as grated. Soak the potatoes for 1 to 2 minutes after the last batch is added to the water. Drain well.
Spread the grated potatoes onto a kitchen towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potatoes to a bowl and stir in the onion, egg, salt, and baking soda.
Heat ¼ cup of olive oil in a large nonstick skillet over moderately high heat until hot. Working in batches of 4-5 latkes, spoon 2 tablespoons of potato mixture per latke into the skillet, spreading into 3-inch circles with a fork. Reduce heat to medium heat and cook until the undersides are browned, about 5 minutes. Turn the latkes over and cook until the undersides are browned, about 5 minutes more. Transfer the latkes to a paper towel to drain, and season with salt. Add more oil to the skillet as needed.
Serve warm with sour cream, applesauce, or another favorite sauce.
PS. The possibilities are endless. Substitute the potatoes for broccoli. Cauliflower. Sweet potatoes. Mmmmm.
– food on,
Sharon & Shirley
Q for U: What’s the recipe you grew up loving?