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If there's one traditional Jewish food people get crazed about more than matza balls, it must be latkes. Oy, the way my (fill in the blank) used to make latkes!
Don't get me wrong. I like latkes. I just don't love making them. My idea of Chanuka Heaven would be 8 nights of invitations to the homes of the best cooks I know. But that never happens, because of the home-based nature of the holiday itself and the fact that so many of the 8 nights are school/work nights.
So I know that sooner or later, my number comes up: time to make the latkes. I make it my business to state firmly and frequently that I'll make latkes twice during Chanuka.
Tonight was Night #1. And I'll admit the Latke Heresies upfront. I use a food processor to shred and then chop the potatoes. And this year I added a new heresy, by way of a suggestion on another kosher cooking blog (h/t to The Shiksa in the Kitchen). Sit down. I'll bring you a glass of cold water. I added about 1/3 cup of fine panko bread crumbs. I did. I just threw them into the potato-onion-egg goodness and mixed them in. And you know what? The latkes were crispy delicious on the outside and fully cooked yummy firm to the bite on the inside, perfectly seasoned.
And there's not a single one left. So there!
Heretical Latkes
This recipes serves 3-4
4-5 medium Yukon Gold or yellow potatoes, peeled and cut into small pieces for the food processor chute
1 medium onion
2 eggs, beaten
1/3 cup fine panko bread crumbs
salt and pepper to taste
canola oil
Using the shredder blade of the food processor, shred the potatoes and put in a large bowl to sit for 10 minutes. This will allow much of the potato starch liquid to drain to the bottom of the bowl. After 10 minutes, take half of the shredded potatoes and using the chopping blade of the food processor, pulse and chop twice. Add the chopped potatoes back to the bowl with shredded potatoes.
Cut the onion into small pieces and run through the food processor using the shredder blade. If there are onion pieces which do not shred, chop them finely with a knife and add the onion to the potatoes.
Put the bowl in your sink, and begin to drain the liquid from the potatoes by taking small portions of the potato-onion mix and wrapping them in a sheet of paper towels. Wring and let the liquid go down the sink drain. Remove the drier mixture to a new large bowl.
Add two beaten eggs to the potato-onion mixture, then the 1/3 cup of panko bread crumbs. Add salt and pepper to taste and mix well.
Heat two frying pans with 1 inch or more of canola oil to cover the bottom of each pan. Once a drop of water bounces around the surface, begin frying the latkes. Shape them in a large spoon and drop gently into the hot oil.
As the latkes cook, preheat the oven to 250 degrees fahrenheit. Line a cookie sheet with parchment paper and as the latkes are done, place on sheet and keep warm in oven.
Serve with sour cream, yogurt, or applesauce, or anything else your heart desires.
