BCC RECIPE BOOKonline EN - Flipbook - Page 45
Latkes
Serves: 25 | Prep Time: 20 mins | Total Time: 40 mins
These crispy potato pancakes are a Hanukkah staple. Top them with applesauce or
sour cream for a savory and satisfying treat.
Ingredients
Préparation
| 1 large onion
(approximately ¾ c. or
175 ml)
1. Set the oven to warm (170°F or 75°C). Place a cooling rack on a
baking sheet.
| 2 lb. (900 g) Russet
potatoes
| 2 large eggs
| 1 tsp. (5 ml) salt
| ½ tsp. (2.5 ml) black
pepper
| ½ tsp. (2.5 ml) garlic
powder
| 2 tbsp. (30 ml) olive oil
2. Peel the onion, quarter it, then process it in the food processor until
it’s finely chopped. Put in a colander and place the colander on top
of a bowl.
3. Using the fine shredding disc of your food processor, shred the
potatoes. Place them in the colander with the onions.
4. Use your clean hands to mix the onion and potatoes. Press on the
mixture with your hands repeatedly to extract as much liquid as you
can into the bowl. This is the most important step. The drier the
mixture is, the crispier the latkes will turn out, and the less risk of
them falling apart. Resist the temptation to add flour to help absorb
the liquid: it is unnecessary and will result in suboptimal results.
5. In a large bowl, whisk together the eggs, salt, pepper and garlic powder.
Add the drained onion/potato mixture and use a fork to mix well.
6. Heat the oil in a 12’’ (30 cm) nonstick skillet over medium heat until
hot but not smoking. The oil should cover the bottom of the skillet
and be about ½’’ (just over 1 cm) deep.
7. Spoon about 2 tbsp. of mixture per pancake into the skillet, pressing
on them a little with a spatula to flatten. You should be able to fry
4 latkes at a time. (Pro tip: Try two skillets simultaneously to cut the
frying time in half!)
8. Cook the latkes until the underside is browned, about 5 minutes. Turn
them over and cook until the other side is browned, about 5 more
minutes.
9. Transfer the cooked latkes to paper towels to drain, then place on
the cooling rack on the baking sheet and keep them in the warm
oven while you finish frying. Between batches, mix the egg and
potato mixture to keep it from separating.
10. These can be prepared a day in advance and reheated in a hot oven.
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