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Recipe of the Week: Potato Latkes

“Latkes and vodka.  Everyone’s drunk and fat on Hannukah.” – D.Howe

Happy ChristmaHannuKwanzikah! This month I will be featuring different recipes for meals and drinks served around this holiday season.  I will start the series off with a delicious Potato Latkes recipe from Epicurious.  This simple recipe can be made to entertain guests as an appetizer, or as a great snack.  Mazel tov, enjoy your holidays and your latkes.

via toriavey.com

via toriavey.com

  Ingredients

  • 1 pound potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil
  • Accompaniments: sour cream and applesauce

Directions

  1. Preheat oven to 250°F.
  2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  3. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  4. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
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About A.Nikk (185 Articles)
I love food and social media

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