Hanukkah for me is like Thanksgiving for most Americans, I think. The smell of frying potatoes takes me right back to my childhood. It evokes a warm happy, safe wintery feeling. I have a deep need to share this time with our friends, Jewish or not so I can tell you that today my house smells like a greasy spoon, in a good way. Yesterday I fried Latkes all day long and it was well worth it.
Even though it is not snowing there is a perfect chill in the evening air and frost in the morning. It is good enough for me to re create the winter holiday season I have imprinted from growing up in the East coast.
So here is my recipe for Latkes, I don't drain the potatoes like most people do, they will come out fluffy and crispy just the way we like them! You can make these anytime even if you are not Jewish, everyone eats potatoes!
Happy Holidays to you all!
Home Style Latkes
Recipe by: Jennifer Carden * Author of The Toddler Café
We love Latkes; we like them crispy on the outside and soft in the middle. We call the crispy outsides “hair” and the hairier the better in our family! The small hole grater is what makes these so delish. My method for making these is a little different than most recipes, just go with it.
3 Tbs all purpose flour
2 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
3 russet potatoes, peeled
1 small onion
1-2 cups vegetable oil
Applesauce, sour cream
Whisk the flour, eggs, salt and pepper in a bowl. Set aside. Grate the potatoes on a fine or very small grating disk in a food processor, alternating with the onion.
Mix the potato onion mixture into the egg mixture with your clean hands.
The mix will be soupy, it is OK, and there is no need to drain it. (The water is what makes the hairy edges.)
Heat oil in a large skillet on medium until a bit of mixture dropped in bubbles sizzles. Be sure not to let the oil start to smoke-you want a shimmer only.
Using tongs or large slotted spoon and gently drop the mix into the hot oil. Fry until edges are brown and crispy. Remove with tongs draining oil over pan.
Drain pancakes on brown paper bags or paper towels. Serve hot with applesauce and sour cream on top.
Dirt-to-Dine Adventures are farm and garden-centered, hands-on adventure camps where children create all aspects of the foods they cook and eat, from milking goats and making cheese and butter, to caring for chickens and harvesting free-range eggs, to grinding wheat into flour, preserving fruit and growing vegetables. Each day of the program starts with animal care, farm chores, sustainable farming and gardening, and leads to cooking from the foods just harvested. I am a founding member along with renowned Napa Valley Chef Michael Chiarello and his wife, Eileen, Marie Sayles and the Connolly Ranch in Napa, California.
As a Certified Green business owner who teaches healthy cooking classes to kids, it seemed only natural for Michelle to join the blogging world. What's Cooking Blog shares the musings of a kids' cooking teacher, recipes, tips on cooking with kids, ideas for how to make meal planning easier for families, and how to do community service through food and cooking. We also occasionally promote eco-friendly products and services that relate to food and parenting.
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