Saturday, December 12, 2009
We had two things to celebrate today: the second night of Chanukah and Dewey's reintroduction to fatty food after having his gallbladder surgery.
This is not my family's latke recipe. My mother grates her potatoes and onions (by hand!) into a paste, much like her potato kugel recipe. I love her latkes. But the race to grate all the potatoes by hand before they turn pink and then brown is too stressful for me. Dewey and I have our own latke recipe that's easier. It uses the food processor to cut the potatoes and needs only pantry staples.
Not My Mother's Latkes
3 large russet potatoes*
4 tablespoons corn starch
4 tablespoons flour
salt and pepper
Peel the potatoes and onion. Shred the potatoes in the food processor. Remove to a clean towel and squeeze to remove as much liquid as possible. Shred the onion in the food processor. Combine the onion and potato in a large bowl. Sprinkle with corn starch, flour, salt and pepper. Use your hands to combine. When you squeeze the potatoes with your hand, it should form a loose clump. Keep the potato mixture covered with a damp towel while you work to keep the potatoes from browning.
Heat about 1/2 inch of oil in a cast iron skillet on medium heat. Grab a handful of potato mixture. Squeeze, flatten, and then drop it carefully into the hot oil. Try not to crowd the pan too much. I can usually fit about four latkes into my skillet at once. Fry for about five minutes on each side, or until lightly browned. Remove to a rack to drain the oil. Repeat until done, draining any liquid that collects in the potatoes.
*It seems like you can only find giant russet potatoes at the supermarket these days. If you can find the much saner potatoes that are just about the size of a fist, use 4-6 potatoes.