Sunday, August 30, 2009

potato latkes

The story behind the meal:

Michelle and I found we're often conflicted when we have to decide between savory and sweet for breakfast and the potato latke combines both. This version is the perfect combination of savory, sweet and sour. Although somewhat labor intensive it is inexpensive and very satisfying. Perhaps during the recession you need to take a staple ingredient and pamper it to get dimensional yet affordable results.

I make latkes every Hanukkah but I substituted Marionberry for apple sauce this time around because it is what we had in the fridge and as a result it was a delightful taste explosion.

"Latkes are traditionally eaten during the Hanukkah tradition. The oil for cooking the latkes is reminiscent of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle" (Wikipedia).

We combined the traditional Jewish sour cream Latke with Marionberry jam which is more reminescent of swedish potato pancakes.
--posted by Mayme

On a personal note: Marionberrys are the cabernet of berrys. They also happen to be Mayme's "spirit fruit" as declared by Jon. He reasoned that Mayme and Marionberries are both sweet, refreshing and complex but sophisticated and can be made into wine, jam and pie filling.
-- posted by Michelle

*Michelle and Mayme are charmed by Jon's unique ability to quickly come up with edible metaphors for different personality types. He's got the skills to pay the bills. Hopefully.


yield: Makes 12 to 16 latkes

active time: 45 min

total time: 45 min


  • 1 pound potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil

  • Accompaniments: sour cream and applesauce


Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.


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