Latkes (aka Potato Pancakes) + a cookbook

Hannukah 2012 is over, but it’s never too late to share the latest holiday recipes to use for next year. These latkes are slightly different from the recipe I posted a few years ago, adding fresh herbs, a different kind of potato and…that’s about it! As with any latke, top with applesauce or plain greek yogurt (as my mom did this year and it was a huge hit)!

The real highlight though was a cookbook my parents made for me for Hannukah. They sifted through almost five years worth of recipes to create one of the most meaningful gifts I’ve received. Not only did they choose a variety of types of recipes from this blog, they also created a narrative using the recipes based on people and places in my life. It could also be a retrospective on my different hairstyles over the last five years. See some preview pictures below!

IMG_4430

Ingredients
Source: Slightly adapted from Cook’s Illustrated
2 lbs. yukon gold potatoes, peeled and cut into quarters
1 onion, peeled and cut into quarters
4 scallions, chopped
3 T. parsley, chopped
1 egg
1 tsp. salt
pepper to taste
vegetable oil for frying

voila cookbook IMG_4461 IMG_4462

Directions

  1. Grate potatoes in a food processor fitted with a shredding blade. Place 1/2shredded potatoes in colander or mesh sieve set over a medium bowl.
  2. Shred onions into food processor with remaining potatoes.  Add potato-onion mixture to the rest of the potatoes and press against the sieve or colander to drain as much liquid as possible into the bowl. Let the potato liquid in the bowl stand until starch settles to the bottom, about 1 minute.
  3. Pour off liquid, leaving starch in the bowl. Beat egg into starch, then add the starch plus the rest of ingredients into the potato mixture
  4. Heat 1/4-inch of oil in skillet or saute pan. Working one at a time, place 1/4 cup potato mixture (or small handful) squeezed of any excess liquid and flattened into a disk, into oil. Using a spatula to place latke into oil helps avoid getting burned by hot oil! Prepare cooling rack or baking sheet with a couple layers of paper towels for when the latkes come out of the oil.
  5. Fry latkes until golden brown around the bottom and edges, about 3 minutes per side. Turn with spatula an dfry until other side is golden brown. Repeat with the rest of potato mixture and enjoy!

Voila!

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2 Comments Add yours

  1. Kristina says:

    That’s such a great idea!! I love it 🙂

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