The Butcher and I are fortunate to have a large circle of wonderful family and friends. We also happen to be lucky with fantastic neighbors. Lyle and Lita live in the house next to ours and even share our wedding anniversary date… so we feel a special connection. Lita is a talented cook and baker. Actually, I think the first day that we met, she was bringing us an apple cake that she had baked to celebrate our new home.
In honor of Hanukkah, Lita has shared her favorite Latke recipe. Never having made potato latkes before, I was surprised at how simply they came together.
The one thing to keep in mind is that the Latkes should be made just before they are served. You want to be sure that they are served hot and crispy!
I think they would also be great to put out as an appetizer while your guests are arriving and enjoying a cocktail.
Click through the gallery for step by step instructions:
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- This recipe makes about two dozen potato latkes.
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- You will need five decent size russet potatoes. (just about four cups grated)
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- Peel and grate the potatoes and let them drain.
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- Use a paper towel to squeeze the excess water from the grated potatoes.
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- You will also need two large shallots.
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- Slice the shallots nice and thin.
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- Have all of your ingredients ready to go!. Grated potatoes, sliced scallions, three eggs, four tablespoons of flour, one teaspoon of salt ,quarter teaspoon of pepper and half teaspoon of baking powder.
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- Mix the eggs and onions in the blender.
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- This is what the mixture will look like!
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- Add to the grated potatoes and mix well.
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- Next you can add the flour, salt, pepper and baking powder.
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- Combine with a wooden spoon.
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- Prepare a large sheet pan with parchment and place a cooling rack on top.
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- Lay some paper towels on top.
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- Use a small baking scoop to make even size latkes.
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- Heat Vegatable Oil in a large skillet. You will be able to tell when the oil is hot enough by dropping a small amount of the potato into the pan. It will sizzle when it is hot!
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- Drop potato mixture into the hot oil, about six at a time.
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- Let them brown about 4 minutes per side.
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- Remove to drain on the paper towels.
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- Serve immediately!
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- Latkes are traditionally served alongside a fresh applesauce. Make enough…they are going to go quick!
To make Lita’s Latkes you will need:
Five decent size Russet Baking Potatoes; grated
Two large Shallots; sliced thin
Three Eggs
One teaspoon of Salt
Quarter teaspoon of Pepper
Four tablespoons of Flour
Half teaspoon of baking powder
Start by draining the grated potatoes. Squeeze out any excess water with a paper towel.
In a blender, combine the eggs and sliced scallions.
Add the egg/onion mixture to the grated potatoes and stir well. Now you can mix in the flour, salt, pepper and baking powder.
Heat vegetable oil in a large skillet. Drop the potato mixture into the hot oil with a baking scoop. Brown the latkes about 4 minutes per side. Remove to a tray lined with paper towel. Serve warm with fresh applesauce!
Serve Lita’s latkes with this delicious Pink Lady and Pear Sauce, you will not be disappointed!
http://randsmeatmarket.com/2014/12/14/pink-lady-and-pear-sauce/
Chowfancy 
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