This time of the year, our thoughts turn to latkes, those fried potato pancakes that signal the celebration of Hannukah. They are a bit messy,as is anything that involves a pan with hot oil, but they are delicious! We love to challenge the status quo, and try different ingredients to shake it up. Here is a traditional potato latke recipe, and some variations to try:
Peel and grate 6 medium potatoes, and drain them in a colander, pressing to release as much liquid as possible. ( use a food processor if you have one!)
Finely chop a small onion and add it to the potatoes. Mix in 1/4 cup flour, a pinch of baking powder, a generous sprinkling of salt and some pepper to taste. Mix in 2 large eggs. You can do this by hand, for a more rustic texture, or put back into the food processor or blender for a smoother texture.
Heat about 1/8″ or more vegetable oil in a large frying pan. Drop a large tablespoonful of batter into the pan, and flatten it with the spoon. Fry on both sides until brown and crispy.
Drain on paper towels and keep warm in the oven until all the pancakes are ready.
Serve with a dollop of sour cream (or lowfat yoghurt) and apple sauce. Enjoy!
Mix it up: try substituting sweet potatoes, or zucchini for the pototoes in this recipe, for a yummy and less traditional version. I would recommend hand mixing these to maintain a more interesting texture.
TIP: You can make these an hour or 2 in advance and reheat them on a wire rack in the oven and they will maintain their crispness! Place the wire racks on top of a cookie sheet to catch the excess oil that might drip off.
Photo: Glasshouse Images