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June 1, 2016

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Latkes! Latkes! Read All About It!

With an amazing eight-day holiday comes eight days’ worth of scrumptious traditional foods! A particular Hanukkah delicacy that most of us have no problem indulging in at any time of the year is the potato latke. Pan fried with a simply delicious taste, latkes will convince you that pancakes are not just a breakfast treat—they can also be made with shredded potatoes and enjoyed any time of day or night! Book Clubs Creative Services Coordinator Annie Miller would like to share a mouth-watering latke recipe that her family uses:

Annie Miller and Family:

From the recipe archives of the Miller family, I’d like to present to you our favorite latke recipe: the Crispy Traditional Potato Pancake. Every year we throw on our aprons and get wrist-deep in oil, eggs, potatoes, and onions. I hope that you all enjoy this yummy treat. I recommend serving them with applesauce—it’ll make the pancake, and the holiday, that much sweeter!

 

 

Crispy Traditional Potato Pancake

 

Ingredients:

4 medium baking potatoes, peeled and shredded

1 medium onion, grated

4 green onions, chopped (about ½ cup)

1 large egg, beaten

salt and pepper to taste

vegetable oil for frying

apple sauce and sour cream (optional)

Yields: About 20 pancakes

Prep time: 30 min.

Cooking time: 30 min.

 

Directions:

  1. In a large bowl mix together the peeled/shredded potatoes with the grated onion. Wrap the mixture in a paper towel and squeeze out the liquid in a strainer over a large measuring cup. The potato starch will settle at the bottom of the measuring cup. Discard the liquid at the top and save the starch.
  2. In a large bowl combine potato mixture, chopped green onions, beaten egg, salt and pepper, and potato starch.
  3. Coat a 12-inch skillet with a thin layer of vegetable oil and heat over medium high heat. With your hands, press together 2 tablespoons of potato mix and place in skillet. Flatten with a wide metal spatula. Repeat to make five more pancakes (you can cook 6 at a time).
  4. Cook pancakes for about 8 minutes, turning once until browned on both sides (reduce heat if browning too quickly).
  5. Transfer pancakes to plate with paper towels to drain oil. Serve with apple sauce and/or sour cream.

 

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December 11, 2012