Elisa's Eye on the World

Mom's Latkes in not too much Oil

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.

Latkes 2010

Side A

Side B

Cooling on the griddle. More soft than crisp due to less oil during cooking than tradition prescribes.

 

Latkes!

Golden brown on the lightly sprayed griddle; there's no need to deep fry potato latkes!

Potato Latkes

We made two batches and this is what was leftover. They say not to stack them but they seem fine.

It's up to you how much oil you fry them in - we choose less. You need a blender to get the batter the right texture.

Mom's Potato Pancakes
4 eggs (omit a yolk or two)
2/3  cup sifted flour
1-1/2 tsp. salt
2 tablespoons oil (Canola)
1/2 cup milk (non-fat fine)
1/2 small onion
2 cups diced raw potatoes (scrub good instead of peeling) or 3/4 lb.

• Put eggs in blender container, gently blend till fluffy
• Add remaining ingredients in order given
• Make sure potatoes are finely grated, not lumpy
• Bake pancakes at once on greased hot griddle (or an electric skiller at 375 degrees for about two minutes each side
• Use a scant 1/4 cup measure to measure batter
• Turn once after browned
• Enjoy at once with applesauce, horseradish spread or honey mustard

Monday Lunch

Quick to reheat so we can enjoy the holiday: potato latkes, apple sauce, shrimp and vegetable quiche, the last of the spinach and smoked salmon salad, served with sparkling wine. (Blurry photo, sorry.)