This is the most versatile and edible recipe because it is free of eggs, soy, nuts, gluten, shellfish, dairy, and it's vegetarian! However, feel free to add a meat to go with it to give the meal protein. We made hamburgers and had pickles and lemon water. Here is what we did!
You will need...
6 or 7 large russet potatoes
2 yellow onions
3 or 4 lunchbox size containers of Mott's applesauce (each is 1/2 cup of applesauce)
generous sprinkle of salt
all the oil ever for frying
chilled applesauce for serving
Directions:
Grate the potatoes on the largest side of your box grater, being careful not to also grate your hand. If you have one of those snazzy food processors with attachments that will grate potatoes, you can use that instead. Let the grated potatoes rest on a few paper towels for several minutes in order to remove excess potato water.
Finely chop the onions. (You can do this as the potatoes rest. Then dispose of the paper towels.)
Combine potatoes and onions in your largest bowl. Add 3 containers of applesauce (1 and 1/2 cups of applesauce). Stir, stir, stir. If the mixture is not binding together, add a fourth container of applesauce. You want the latkes to really be able to stick together. Last, add the salt, and stir.
Heat up oil in a large pan. I have had the best luck using our ceramic non-stick "green pan," but you should be able to make any pan work with you. Use PLENTY of oil -- this is a Channukah recipe, after all, and the whole point is the miracle of the oil :) Don't be shy about replenishing the oil in your pan after a few batches once the level goes down.
Spoon a few tablespoons of batter at a time into the pan. I usually start by adding one pancake and waiting to see if the oil is super-sizzling so I know that it is hot enough. You really need the oil to be hot enough, because if it isn't, the potatoes will simply soak up oil and not cook. You want to be able to hear and see the sizzle! Cook about five latkes at a time, being careful not to over-crowd the pan.
How do you know when it's time to flip a latke? You will see the edges just starting to brown, and that is the best indicator I can give you. If it's not actually browned enough, you can always flip it again later!
Let finished latkes rest on a good layer of paper towels before serving with chilled applesauce.
How do you turn latkes into a full meal, given that they have absolutely no protein in them? Well, yesterday we chose to make hamburgers, and Ben and I managed to consume an entire jar of pickles between the two of us with minimal help from the others. So, here is a bonus recipe for hamburgers:
For 4 people, 2 of whom are teenage boys, Arlene bought 1 and 1/2 pounds of ground beef. We prefer the 90% lean grass-fed beef from Whole Foods. I formed small hamburgers and heated a cast-iron skillet with some good olive oil. I cooked the hamburgers in 2 batches. Every time I make hamburgers, it seems to take a different amount of time due to choice of pan, size of hamburgers, actual heat of pan determined by some secret stove methodology, and possibly the phases of the moon. I recommend starting with cooking the hamburgers for 4 or 5 minutes per side and then cutting into the biggest hamburger to check its done-ness. This method is if you are using a pan on the stove. If you use an outdoor grill, it's a whole different ballgame! I have no idea how to grill outside.
Lastly, because everything we ate was so rich and oily, Mark and I drank cold water garnished with fancy lemon wedges.
Happy Frying in Oil!!!
You will need...
6 or 7 large russet potatoes
2 yellow onions
3 or 4 lunchbox size containers of Mott's applesauce (each is 1/2 cup of applesauce)
generous sprinkle of salt
all the oil ever for frying
chilled applesauce for serving
Directions:
Grate the potatoes on the largest side of your box grater, being careful not to also grate your hand. If you have one of those snazzy food processors with attachments that will grate potatoes, you can use that instead. Let the grated potatoes rest on a few paper towels for several minutes in order to remove excess potato water.
Finely chop the onions. (You can do this as the potatoes rest. Then dispose of the paper towels.)
Combine potatoes and onions in your largest bowl. Add 3 containers of applesauce (1 and 1/2 cups of applesauce). Stir, stir, stir. If the mixture is not binding together, add a fourth container of applesauce. You want the latkes to really be able to stick together. Last, add the salt, and stir.
Heat up oil in a large pan. I have had the best luck using our ceramic non-stick "green pan," but you should be able to make any pan work with you. Use PLENTY of oil -- this is a Channukah recipe, after all, and the whole point is the miracle of the oil :) Don't be shy about replenishing the oil in your pan after a few batches once the level goes down.
Spoon a few tablespoons of batter at a time into the pan. I usually start by adding one pancake and waiting to see if the oil is super-sizzling so I know that it is hot enough. You really need the oil to be hot enough, because if it isn't, the potatoes will simply soak up oil and not cook. You want to be able to hear and see the sizzle! Cook about five latkes at a time, being careful not to over-crowd the pan.
How do you know when it's time to flip a latke? You will see the edges just starting to brown, and that is the best indicator I can give you. If it's not actually browned enough, you can always flip it again later!
Let finished latkes rest on a good layer of paper towels before serving with chilled applesauce.
How do you turn latkes into a full meal, given that they have absolutely no protein in them? Well, yesterday we chose to make hamburgers, and Ben and I managed to consume an entire jar of pickles between the two of us with minimal help from the others. So, here is a bonus recipe for hamburgers:
For 4 people, 2 of whom are teenage boys, Arlene bought 1 and 1/2 pounds of ground beef. We prefer the 90% lean grass-fed beef from Whole Foods. I formed small hamburgers and heated a cast-iron skillet with some good olive oil. I cooked the hamburgers in 2 batches. Every time I make hamburgers, it seems to take a different amount of time due to choice of pan, size of hamburgers, actual heat of pan determined by some secret stove methodology, and possibly the phases of the moon. I recommend starting with cooking the hamburgers for 4 or 5 minutes per side and then cutting into the biggest hamburger to check its done-ness. This method is if you are using a pan on the stove. If you use an outdoor grill, it's a whole different ballgame! I have no idea how to grill outside.
Lastly, because everything we ate was so rich and oily, Mark and I drank cold water garnished with fancy lemon wedges.
Happy Frying in Oil!!!