The last (and only) time I’ve ever eaten potato latkes, I was in 5th grade. The only Jewish kid in my class brought them in to share when he told us about his family’s Hanukkah traditions. All I remember from the presentation is wishing that my mom made potato latkes, too.
So, when I dreamed about eating a potato latke last night – I knew I had to make them this morning. I mean, it’s been about 11 years since I even thought about them, and all of a sudden they’re showing up in my dreams?
I woke up at 6:30 and googled the ‘potato latkes’ (I wasn’t even sure that was how you spelled it), and decided to go with the first recipe that popped up.
It was surprisingly easy. First, the ingredients…
Then grate the potato.
Wring out the potato in a clean dishcloth.
You don’t want the latkes to be all soggy/watery.
Grate the onion into the shredded potatoes.
Add the other ingredients.
Mix everything together, and drop by spoonful into hot oil.
Flip when they are browned on one side – about 4 minutes.
Although I could have fit three into the pan, I only cooked two at a time because after watching Alton Brown for years – his words kept echoing in my head…Don’t crowd the pan, the oil will cool down.
Let them drain on paper towels and eat! I really wish I had applesauce to put on top (that’s how I ate them in 5th grade), but sadly I didn’t – and they were delicious as is.
So, Jeremy Davidson – if you are by chance reading this – thanks for introducing me to potato latkes 11 years ago, they are just as good as I remembered!
* 2 cups shredded potatoes (it only took me one potato)
* 1 tablespoon grated onion
* 3 eggs, beaten
* 2 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 cup peanut oil for frying
1. Place the potatoes in a dishcloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!