Latkes

I am not Jewish but my best friend is Jewish. I sort of grew up Jewish since she and I have been friends since I was about nineteen or so. I still had a lot of growing up to do at almost twenty years old even with a husband and child. Susan taught me how to drive a car, ride a bike and make Jewish food, mostly noodle kugel and latkes. We never tried any of the really complicated recipes. Susan is living in Alaska right now and I miss her terribly. Nobody can get me into more trouble than Susan. She’ll be back this summer and we’ll be up to our old tricks.

In honor of Hanukkah I made latkes this morning. To my horror, I realized I didn’t have any applesauce to go with the latkes. Applesauce and sour cream are must-haves with latkes. I called to wish Susan happy Hanukkah and told her I was eating homemade latkes. I was afraid she would find out that I ate latkes without applesauce but the subject never came up. She was too busy making sure I remembered to wring the water out of the potatoes. Whew.

The latkes were delicious. I did not follow a recipe. I just did my own thing from memory. I probably did a couple of things wrong but the latkes were too good for me to care. If Susan reads my recipe and calls me about any mistakes, I’ll just interrupt and tell her I ate them without applesauce. That will take care of that.

 

Latkes
Ingredients
  • INGREDIENTS:
  • 1 large russet potato, peeled
  • ¼ small white onion
  • 2 TBS snipped chives
  • 1 extra large egg, beaten
  • 2 TBS flour
  • Salt and Pepper to taste
  • Sour cream for garnish
  • Applesauce for garnish
  • Canola oil for frying
Instructions
  1. DIRECTIONS:
  2. Grate the potato on the largest side of a box grater. Immediately place the potatoes in a clean flour sack dishtowel. Twist until the water stops coming out of the potatoes or your hands hurt to much to continue. Place the grated potatoes in a medium sized and grate the onion directly into the bowl. Add the beaten egg, flour, salt, pepper and chives. In a nonstick pan heat a couple tablespoons oil to medium heat. drop the potato mixture into the heated oil by rounded tablespoons and flatten slightly. Cook until they are golden brown then flip and do the same on the other side. Remove the latkes to drain on a paper towel. Serve immediately while still piping hot with applesauce and sour cream.

 

For the love of god, if you have a Jewish friend, don’t tell her I said it was ok to omit the applesauce. Do tell her that you wrang all the water out of the potatoes though. She’ll be very impressed.

Happy Hanukkah Susan. Happy Hanukkah everyone. Please pass the applesauce.

 

 

 

 

 

 

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Mary

Author at The Egg Farm
Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California
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Mary

Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California

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