Chanukah is Here! Potato Latkes Recipe (aka Potato Pancakes)

Potato Latkes
Potato Latkes

Chanukah Treat! 

Shout out to my niece Eli, who brought potato latkes to Thanksgiving! Why? Because, this year, the two holidays coincided. I have a love/hate relationship with these delicious Chanukah treats. I love to eat them, but don’t love making them. Trust me when I say oil splatters everywhere and energy must be reserved for a rigorous clean-up. I once heard a colleague say she fries hers outside on her deck in an electric frying pan. I own one, but am always cooking for a crowd. I’d need several electric frying pans…

Hmmm, food for thought!

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.

Pass the Applesauce Potato Latkes (aka Potato Pancakes)

Potato Latkes
Potato Latkes

I’m reposting this recipe! Yum! 

Hon, these potato latkes tasted as good as they smelled!  I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.

December Defined (A Short Video)

DSC_3682

Happy New Year!

December 1, the term “December Defined” popped into my head.  Children’s book author Tara Lazar’s PiBoIdMo had challenged me to come up with a new picture book idea every day for a month.  I did it!  And I felt like my new ideas defined the beginning of the month.

piboidmo2013-winnerbadge-700x700

Then, as I’m sure is true for all of you, December surged forward like a crowd of screaming teenage girls trying to get closer to a pop singer.  I thought about December now and in the past, and created a photo montage of family and friends. Mining photos, I included December photos plus a couple others.

My tween came home from middle school chorus practice singing “Simple Gifts,” so the video is set to that Shaker classic as well as a few seconds of the middle school chorus singing “Winterlight” and “Seasons of Love.” I hope you enjoy the 3 minute plus video.  I’m raising my virtual glass of champagne in a toast to a wonderful 2014.  Clink!

Hon, what defines December for you?

Credit for the beautiful version of “Simple Gifts” must be given to the Gay Men’s Chorus of Los Angeles, in a video posted by James Roman.

 

Pass the Applesauce Potato Latkes (aka Potato Pancakes)

Potato Latkes
Potato Latkes

Hon, these potato latkes tasted as good as they smelled!  I tripled the recipe below, then portioned and froze them, ready to defrost and reheat at a moment’s notice. Prepping and frying latkes is a lot of work, which is why I make them only twice a year. Yes, they’re cooked in oil. But, they’re worth it on occasion, especially if served with applesauce or sour cream.

IMG_2753

potatoes grated in food processor
Grate potatoes in food processor.
onions grated in food processor
Grate onions in food processor.
Latkes frying.
Fry latkes in oil until medium brown on each side.
Latkes frying.
Add more oil to frying pan when oil level drops.
Drain latkes on brown paper bags to retain their crispiness.
Drain latkes on brown paper bags to retain their crispiness.

POTATO LATKES

Ingredients

4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)

1 cup onions, grated

2 eggs

1/2 teaspoon baking powder

1/2 cup flour

Salt and pepper to taste

Corn, canola or vegetable oil

brown paper grocery bags, cut open and flattened on a counter

Directions

1.  Insert grating disc in food processor and grate potatoes.  Place potatoes in a colander sitting in a bowl or sink.  Drain excess liquid.

2.  Grate onions in food processor.

3.  In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions.  Mix well.

4.  Pour a layer of oil in frying pan and heat on a medium heat.

5.  Drop potato mixture by spoonfuls into hot oil.  (Be careful, because they splatter.)

6.  When one side of a latke is medium brown, turn and brown other side.

7.  Drain on paper bags.

Yield:  approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.

*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F.  Place latkes in a single layer on foil-lined cookie sheets.  Bake approximately 15 minutes or until crisp.

Serve with applesauce or sour cream.