Alex has been wanting me to make latkes (or potato pancakes) for a very long time. I told him over and over again that I couldn’t do it until we got a cheesecloth, since you really need to drain the potatoes well to get a good crisp to the latkes. We finally got one about two weeks ago, and I still didn’t make him any; he wasn’t very happy. He had a physics test this morning, so I promised him latkes upon his return. I followed the recipe from smitten kitchen for these latkes (which I’ve adapted slightly below). I’ve been ogling her recipe for apple latkes for a while, so I decided to make half a batch of those for myself to try.
We’ve been sort of kicked out of the kitchen for actually eating the past few days; two girls have been camping out with their computers and books (don’t ask me why…), so it’s been a little more stressful to move our things back to the room to eat. I haven’t been bothering to take really great pictures. Alex’s mom stopped by to take Alex to the bank, and she tested out the apple latkes with me; they were delicious! I really love the flavor of these. They don’t need much extra by way of flavoring, but I’m sure the potato latkes would be great with sour cream, and the apple latkes would be great with some caramel or yogurt!
yields a dozen small latkes
1/2 cup onion (4 oz.)
¼ cup flour
1 egg, beaten
1 t salt
¼ t pepper
Shred potato and onion with food processor or grater. With cheesecloth (or colander), squeeze out excess liquid. Allow to sit for two minutes and then squeeze again.
Mix together the flour, egg, salt and pepper in a large bowl. Stir in the potato mixture until evenly coated.
In large skillet, heat two tablespoons oil on medium. Drop the potato mixture by the tablespoon onto the skillet and flatten. Heat for about 1 and ½ minutes on each side or until golden brown. Drain them on paper towels. Keep heated in the oven at 200ºF while you’re making the rest!