Tuesday, December 4, 2007

Potato Latkes

I still fill up on childhood food nostalgia every time Channukah rolls around. I made latkes tonight, but Bill, having never tasted them before and having no memories of gathering as a family to light the menorah and sing and open presents, etc, really didn't see what the big deal was. He did eat the latkes, though, with applesauce and sour cream. I'm still not sure how we're going to work this part out.

2 potatoes
1 onion
1/2 cup matzoh meal
1 egg
garlic powder, salt and pepper to taste
vegetable oil for frying
Applesauce and sour cream for serving

Preheat oven to 350 degrees.
In a food processor, process the potatoes and onion until finely minced. Do not overprocess or the potatoes will be gummy. In a large bowl, combine the potato-onion mixturee with the rest of the ingredients. Heat some oil in a saute pan. Fry one test latke and taste it, making any adjustments in seasoning to the rest of the latke mixture at this point if necessary. Fry in batches, and keep the cooked latkes warm on a sheet pan layered with paper towels in the oven until all of the latkes are cooked. Serve warm with applesauce and sour cream.

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