Friday, December 07, 2007

Latkes



This is not my picture. I stole it from Marissa McClellan's latest post on Slashfood. (Will I get in trouble for using it? Who knows.) I made latkes two nights in a row; both times, we ate them so quickly I couldn't get a picture in. The following are quasi-recipes for 2 kinds of latkes (the second looked a bit like the picture above).

Potato Latkes

Grate a bunch of potatoes. We made enough for 4 people, and used maybe 5 medium yellow finn potatoes. It's best to use potatoes that are naturally delicious-- yellow finns and yukon golds are particularly sweet and tasty. Most recipes call for russets (or another starchy potato), but I prefer my latkes light and crispy. That way I can eat more of them. Sometimes I think of them as a vehicle for that annual combo of sour cream and applesauce. Mmmm.

So grate a bunch of potatoes and one very large onion (separately). Soak the potatoes if you want, but I don't think it's necessary. Salt them with about 1T kosher salt and let them sit in a colander for a few minutes. Then squeeze them in handfuls; get as much moisture out as you can. Squeeze the onion too, and mix it all together.

Beat an egg until frothy-- this will make your latkes even lighter. Gently mix the potato-onion mixture in with the egg. Here, many people add flour and/or baking soda. I think flour makes the latkes too heavy, but it does help hold things together. Baking soda prevents the potatoes from turning purplish; if you don't mind the color change, don't use it (I think it can be a bit chalky).

Form *small* patties and fry them in 1/4" hot oil (peanut oil or anything with a high smoke point works well. Please don't use olive oil). When you place the latke lump down, press it flat with a slotted spatula. When the edges turn brown, flip and cook the other side. Remove when browned and let drain on paper towels.

Curried Sweet Potato Latkes

Grate orange-fleshed sweet potatoes-- Garnet or Beauregard are the best. (Even the orange-fleshed ones are sweet potatoes, not yams. Watch Alton Brown's Good Eats on this. He finally convinced me.) Grate an onion too-- squeeze out the water and set aside. If this is going to take you a while, keep the grated potatoes in water so they don't change color. Be sure to squeeze them out well before mixing with onion and egg.

Beat 2 eggs until frothy with 1T flour, 2T curry powder, 1t cayenne, 1t brown sugar, salt and pepper. Mix with potatoes and onion. Following cooking directions above for Potato Latkes.

Just a clarification: These should be eaten with applesauce and/or sour cream. Not ketchup.

3 comments:

Jesse said...

These were the best latke's I've ever had, hand's down! We fried ours in grape seed oil -- highly recommended.

I-Love-Pomatoes said...

Don't HeinzHate. For those too timid to face an onslaught of ridicule, try the following tip: Pick up some of the green colored novelty ketchup that Heinz makes and squeeze some into a small dish. You can tell the haters that it's applesauce mixed with sour cream, or something equally as ghastly.


p.s.
Ketchup is the preferred...wait no, SUPERIOR condiment for all preparations of fried potatoes. Except for the fried mashed potato balls from Gregoire...ketchup on those might be kinda gross.

Anonymous said...

i won't comment on the comment about ketchup (or catsup) on latkes. suffice it to say...no comment.

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