Time for Latkes! I could not find Mom's recipe card, but Googled by blog and found the recipe. Most heat 1/4" of oil in a skillet, but we have this awesome griddle that just needs a light spray of canola oil. The results may be less crispy but they taste awesome and you can eat more with less guilt or excessive fat.
The ever handy (ancient) blender is perfect for fluffing the eggs, before adding the chopped potato and other ingredients.
Hub's skillful technique of ladling batter into small cakes onto the pre-heated skillet is unsurpassed!
The photo is a little over-exposed, but you get the idea. Golden brown but not hash brown crunchy. Placing them on a rack over the tray keeps them from sticking and getting too moist. We never used the dinner plates I set out and ate 'em as they came off the griddle with some crisp white wine and "franks in blankets" as shown in the next post.
Please see other posts in the "Latke" category for the actual recipe and additional photos.



Recent Comments