From turkey and cranberry sauce straight to potato pancakes in a person weekend. Not lousy!
Hanukkah this 12 months begins Sunday evening, Nov. 28, so individuals who rejoice can go right into the vacation even though nevertheless thinking about Thanksgiving leftovers.
Potato pancakes, or latkes, are the food most usually associated with Hanukkah. The tale goes that in excess of 2,000 yrs back, just after the Second Temple of Jerusalem was ransacked by invaders, there was only adequate oil to continue to keep the temple menorah lit for a person day and evening. Inexplicably, the oil burned for 8 times and 8 evenings, therefore earning the getaway the name “festival of lights.”
Foodstuff cooked in oil, like doughnuts and latkes, are symbolic of this wonder of Hanukkah.
In recent decades, lots of home cooks and chefs have played all-around with the elements in latkes, employing veggies like beets, zucchini, and butternut squash, and introducing fresh new herbs or distinct seasonings. Toppings are a further way to set a fashionable stamp on latkes — swapping in tzatziki for sour product, for case in point.
In my spouse and children, updates would be welcomed as a supplemental alternative, but not as a substitute for the non-negotiable, aged-faculty potato pancake with common toppings.
By the way, you do not have to be Jewish or celebrating Hanukkah to imagine about latkes, of system. Minor crispy potato pancakes make a great appetizer, a fantastic side dish — just a major old deal with all yr extended.
So, what cooking oil ought to you use?
My way is a very little indulgent and veers in direction of the untraditional, but I like to cook latkes in largely olive oil with a tiny bit of butter added for flavor. Keep an eye on the heat degree of the pan you want it significant more than enough to cook dinner up crisp pancakes, but not so significant that it smokes and turns brown.
Do not whip out the fancy bottle of additional virgin olive oil a a lot less high priced bottle of pure olive oil, accessible in grocery stores all over the place, functions just fine for frying. You can also use vegetable or canola oil.
Provide latkes with sour cream and applesauce, so people can choose or blend them. If you’re feeling a very little extravagant schmancy, you may possibly serve these up with some spending budget-helpful caviar, or smoked salmon or gravlax, and it’s possible swap out the bitter product for crème fraiche. (Skip the butter and bitter product if you are serving meat with the latkes and trying to keep the meal kosher.)
Lastly, leftover cranberry sauce is a wonderful enhance to latkes. I’ll be tests this idea the very last 7 days of November, and if you give it a shot, permit me know what you think!
2 ½ lbs baking potatoes, peeled
1 tablespoon matzoh meal or flour (optional)
Kosher salt and freshly ground black pepper to flavor
Olive oil for cooking (about ½ cup)
3 tablespoons butter for cooking (optional, but proposed)
Bitter cream and/or applesauce to provide
Working with the grating blade of a foodstuff processor or a handheld grater, grate the potatoes on the substantial-holed blade or aspect. Position the grated potatoes into a huge bowl, and let them sit though they launch their liquid.
Meanwhile, in a further huge bowl, combine the eggs and minced onion. With your palms, get handfuls of the grated potato and squeeze more than the bowl with all the potatoes in them, squeezing out as substantially liquid as attainable again into the bowl. Transfer the squeezed potatoes in batches into the bowl with the eggs.
Insert your finger into the liquid remaining in the other bowl. You’ll feel a agency layer of potato starch at the base. Diligently pour off the liquid from the top rated and then scrape up all that valuable starch from the bottom of the bowl and blend it well with the egg and potato combination (fingers are best for this). This organic starch assists bind with each other the potatoes. If there is only a tablespoon or two of the starch, you’ll also want to mix in the optional matzoh meal or flour. Generously season with salt and pepper.
In a huge skillet (or two if you want to velocity up the system), warmth a couple of tablespoons of olive oil and a teaspoon or so of butter until finally the butter has melted and the excess fat is warm. Swirl the pan, and then add spoonfuls of the potato combination — as large or tiny as you want — and carefully press them into spherical flat shapes in the pan. Prepare dinner until golden brown and crisp, about 4 to 5 minutes on each facet. You’ll will need to continue to keep a close eye on the heat too lower and they will not brown effectively, also higher and the oil will commence smoking cigarettes.
Drain the potato pancakes briefly on paper towels, and transfer to a serving platter. Repeat till all of the potato combination is employed up, incorporating additional oil and bits of butter as you require it (periodically, you might want to dump out the pan, give it a brief wipe, and get started over if you are locating that the oil is acquiring sort of dim and that as well many bits of charred potato and onion are floating about). The potatoes will keep on to launch liquid as they sit as you get to the base of the bowl, just give the potato mixture a brief squeeze right before putting it in the very hot pan, to stay clear of splattering. And the potatoes might start to brown, but when you cook them up it will not be quite apparent.
Provide the heat potato pancakes with sour product and/or applesauce.
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