Hanukkah starts on Sunday. In other words, it’s time to enjoy Latkes, a delicious holiday tradition.
Debi Morgan of the Southern cooking blog QuicheMyGrits shared her recipe with Fox News. In a blog post, Morgan states that to make the best latkes, you need to use “simple and traditional ingredients” such as russet potatoes and matzo meal.
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She also said that the most authentic Latkes are made from hand-grated potatoes.
Every family celebrating a holiday has its own recipes and tastes, but Morgan says her Latkes has “crispy skins and a soft center.”
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Introducing the “Potato Toke Recipe” from Quiche My Grits to give you a try.
3 medium-sized russet potatoes, grated
1 small onion, grated
3 tbsp.Pine meal
One big egg was beaten
1 teaspoon kosher salt
Black pepper dash
1 cup of canola oil or chicken fat (schmaltz)
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1. Peel the potatoes and immediately put them in ice water.
2. Using a box grater with a medium hole, grate the potatoes on a bowl of ice water.
3. Grate the onion or pulse with a food processor.
4. Put grated potatoes and onions in a thin towel and squeeze into a large bowl. Squeeze the towel until the potatoes are almost free of liquid.
5. Discard the excess liquid in a bowl, but leave the white potato starch on the bottom.
6. Add grated potatoes and onions to the bowl with matzo meal, beaten eggs, salt and pepper. Mix until mixed.
7. In a cast iron skillet, heat a shallow amount of oil over medium heat until a small amount of flour is cooked when added to the oil.
8. Drop a tablespoon of batter into a spoonful of oil and press down behind the spoon to make a flat pancake.
9. Fry the latkes until crispy and golden. About 3 to 5 minutes on one side.
10. Transfer to a wire rack, drain and keep warm in a 170 degree oven until ready.
11. Sprinkle with sour cream or applesauce and kosher salt.
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Hanukkah’s crispy Potteratokes: Try the recipe
Source link Hanukkah’s crispy Potteratokes: Try the recipe