Latkes, latkes, and more latkes

standard December 6, 2010 8 responses

My Hannukah goal for this year was simple: make each candlelighting evening low key and family centric and find time to make latkes at least once.

We’re only five days in, but so far we’re doing really well. We’ve had only one night fraught with tantrums bad enough that I threatened to pull the plug on all festivities. The girls pulled it together and we managed to light the candles and cuddle under a blanket to read our books just like every other night.

Our evening routine usually involves one parent doing the reading while the other parent is cooking or cleaning up in the kitchen. During Hannukah we make a point of all gathering on the couch, one big happy family, to read a few books, always ending with The Runaway Latkes, because it makes us all laugh when we read the refrain together.

Tonight our favorite book played in our favor. M and I worked on making two types of latkes, fully believing that neither child would touch them. And yet, when we sat down, both of them were willing to taste the new foods and C discovered a taste for them.

If that isn’t a Hannukah miracle, I don’t know what is.

Want to know what these miraculous latkes were? Keep scrolling…

Nigella Lawson’s Apple Latkes (As featured in the Dec 2010 Food Network Magazine)
These turned out to be something like apple fritters. They made M’s eyes roll back in his head with joy. 

Cooks Country Crispy Potato Pancakes (As featured in Cooks Country in March 2006)
These are my favorite latkes; light, tasty, and easy to make.

2 tbsp Vegetable oil
5 cups frozen shredded hash-brown potatoes
4 tbsp unsalted butter
1 lrg egg
2 scallions, chopped fine
1 tbsp cornstarch
1/2 tsp Salt
1/2 tsp pepper
Cooking Spray

1) Heat oven to 475 and put rack on the upper-middle spot. Coat a rimmed baking sheet with vegetable oil.
2) Place hash-browns and butter in large microwave safe bowl. Cover tightly and microwave on high until butter is melted and hash-browns are defrosted. (Abt 5-7 minutes). Stir well and cool.
3) Whisk egg, scallions, cornstarch, salt, and pepper together until thoroughly combined. Add to the hash-brown mixture and stir until incorporated. Divide mixture into 10 balls and set aside on a large plate.
4) Place oiled baking sheet in oven and heat until oil is just beginning to smoke. (Abt 6 minutes) Remove baking sheet from oven and quickly place potato balls on baking sheet. Spray each ball with cooking spray and press it down to pancake height.
5) Bake until pancakes are golden brown on the bottom – about 10 minutes. Take pan out of the oven, flip the pancakes, and bake for another 8 minutes. Enjoy with apple sauce or sour cream.

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