Showing posts with label potato pancakes. Show all posts
Showing posts with label potato pancakes. Show all posts

Thursday, December 26, 2019

Fun Playing With Latkes, 2019 Edition

This is our second consecutive winter in Destin, Florida. Our cute apartment has a recently renovated kitchen. Despite the learning curve on the smoothtop electric stove, I enjoy cooking here and have some marvelous local ingredients to work with. This week, the Fort Walton Beach Farmers' Market provided the raw materials for some fabulous potato latkes (or pancakes) - the traditional food of Hanukkah. I make them the same way as my mother did (before MS took her from the hand grater to the blender). But with neither a box grater nor our trusty Cuisinart and it's cheese grating wheel to process the onions and potatoes, what do do?

I never travel when I might be cooking with taking my "Boat Motor Box." It's a plastic box holding a Braun immersion blender with a plethora of accessories. The item attached to the handle at 12 o'clock that is hiding behind the carafe is a whisk.



Though it's about 20 years old, I never figured out until last winter here in Destin that the center cup-like thing and the small blade to the left of it are for grating! So - here are the works for latke making!


Start by beating a fresh Farmers' Market egg using the long food processor blade in the carafe.

Remove beaten egg to the workbowl, and insert that strange colander-looking thing into the carafe. The blade with the little notches on the side fits right in (it doesn't fit into any of the other parts). 

First, roughly chop then process the onion. I did a half recipe each night - 3 potatoes to half a medium onion. Onion and potatoes came from the Farmers' Market.

Mix the processed onions with the egg and then peel the potatoes and place in a bowl of water to prevent oxidation. First potato up!



Clever gadget, isn't it? Not quite as fine as the cheese wheel on the Cuisinart, but the process made a great latke! I decanted each potato into the egg/onion mixture as it finished processing. There is enough liquid in the bowl to prevent potato oxidation.


Add Matzoh Meal (it took a bit more than the 1/4 cup in the recipe to get the right texture, but remember, we didn't drain any liquid out of the potatoes), about a teaspoon of baking powder, salt and pepper, and it's ready to fry!


I used a combination of Olive Oil and Peanut oil.




Serve up with applesauce and sour cream, and dinner is ready! 







And it wouldn't be Hanukkah dinner without a little dessert, would it? How about some fried donuts from our local favorite The Donut Hole.


Raspberry


Bavarian Cream
Chag Sameach (Happy Holiday)! 

Sunday, December 20, 2009

Fun Playing with Latkes 2009

Chanukah, the Jewish Festival of Lights ended Saturday. We had a great time playing with our food this holiday!

First - the fully lit Menorah, from Friday night (the last night - we start with one candle, plus the middle "helper" candle, then add another candle each night until the end):



But we all know what is really important about this holiday: Latkes! Our tutorial on the best way to make these crispy potato pancakes is here.









So, what did we eat with our latkes? We had brussels sprouts, either steamed or sauteed, throughout the holiday. The first batch came from Farmer Jones-The Chef's Garden, courtesy of our friend Nora's CSA basket. The bunch pictured below came from good friend and local farmer Herbthyme. You can get her goodies at the Geauga Farmers' Market, in season.

 
Herbthyne Sprouts, Raw


The Chef's Garden Sprouts, Sauteed in Bacon Fat

Yes, you read that correctly. After frying the latkes in peanut oil - my hubby decided the sprouts needed pork fat. Not very kosher - but very delicious!

Our entree the first few days was leftover turkey from our Thanksgiving Boubon Red. As that meat slipped past its prime, I asked Bob to come up with something else. He readily obliged:


Breychak Farms Lamb Roast

The only additions to the fabulous meat were a little salt and pepper. It was sublime, and a perfect companion to the latkes and sprouts.








As with our Breychak Ham, I found the skin and fat to be simply amazing eats - and I was raised to throw the skin away! Not here - at least not while it was crispy.

Bob's secret to keeping this type of meat from overcooking on reheating is to make gravy, and then simmer the leftovers in the gravy to reheat them. We lose the crunchy skin on the reheat, but the meat never gets dry or tough.



Lamb fat (and some schmaltz rendered from Aaron Miller chickens) is mixed with flour and made into a roux.



The balance of the roasting pan drippings from the lamb are added.



A bit later - gravy goodness!






Dinner is served! We also discovered that fresh dill is wonderful in the latkes, and it also complimented the lamb very nicely.






Here's hoping that you have fun playing with your food during the December holidays of your choice!

Thursday, December 6, 2007

Playing with Potato Latkes



Mmmhh. Latkes, or fried potato pancakes, are a staple item during the 8 day Jewish festival of Hanukkah. Legend has it that after the Macabeees defeated the Syrians and reclaimed their temple, there was only enough purified oil to light the ceremonial lamp for one day, but it miraculously burned for 8, until new oil could be made.

Since the Jewish people are among the world's most prolific at playing with their food to excess, the tradition I and many other Jewish people have grown up with is to recreate the miracle of the oil by indulging in fried foods for 8 days. Add in the exchange of gifts that has become common in the West, and you've got the makings for some serious playing! In addition to latkes, it is common to eat jelly donuts, matzoh meal pancakes with jelly, and as many other fried foods as the creative playster can fabricate during this holiday.

For as long as I could remember, my mother made Latkes using her blender. She would work the basic ingredients together into a mushy mass (peeled potatoes, onion, egg, salt, pepper and matzoh meal - which is grated matzoh similar to breadcrumb), and fry it in oil in this amazing Magnalite skillet that she had. Served with apple sauce and sour cream (unless it was a meat meal - even though we didn't keep Kosher - it just didn't seem right to have a container of dairy on the table with a meat meal), they were very greasy, but good. During my 20s, loyal to my weight loss plan, I tried baking some of the batter in the oven, but it never came out quite right.

As I learned more about latke making, I found out that a lot of cooks shred the potato using a grater (or food processor), squeeze out the liquid, and then assemble the pancakes. To my palate, however, these seemed more like hash browns than latkes. However, they didn't seem to need as much oil as the blendered batter. At some point, my now-husband Bob agreed to grate potatoes for latkes at the annual family Hanukkah get together at Mom's house, so Mom bought a box grater.

It was the second or third year that we did this that Mom explained that were were not shredding the potatoes properly. To get a real latke, she explained, you have to use the smallest holes on the grater, not the large ones. "It doesn't taste right without a little knuckle in it" she would say. We thought she was nuts. But, because we are always willing to play with our food, we gave it a try. We learned that grating the potatoes and onions through the small holes creates a completely different kind of pancake than either the blender or large hole grater methods. The "small hole" pancake is crispy on the outside and creamy on the inside. But it is hard on the hands, especially when feeding a crowd. Enter the Cuisinart!



I looked for the finest grater wheel I could get for our Cuisinart (and I assume that most food processors have a similar die). This is actually intended for grating hard cheeses. But it makes killer latkes!

So - first step - set up the mise en place:




Since Bob had just used the food processor to make chili powders from his garden harvest, he left some of the residue in the Kitchen Aid mixer's work bowl to season the latkes. This step is definitely optional, but it gave this batch of pancakes a wonderful zing!



This is everything needed to make a "half" batch of latkes, which feeds 2 people plus leftovers. There is also black pepper, which you will see later.

And now - a quick digression regarding the matzoh meal:


Come Passover time, it is tradition, and seems economically sensible, to buy a five pound package of matzoh, because it costs the same as 2 loose 1# boxes - but we only use about 2 boxes during the holiday as we have no kids. So - what to do with all that extra matzoh? PLAY WITH IT! Put it in the food processor with the chopping blade and you get: Matzoh Meal!

And so, Bob began:


Potatoes are Grated - Before


After



This year, Bob wanted to try reducing the liquid in the potatoes. So he picked up the metal coffee filter you see on the right, and set it over a bowl, then let the potatoes drain. As you can see, he extracted quite a bit of liquid:



Next - the onions get the same treatment as the potatoes:



Once the onions have gone through the grating wheel, Bob removes the wheel and adds the chopping blade:


This year, he also decided to experiment with separating the egg, which we'd never done before. It always helps to work with good quality, fresh eggs - these "Nature's Acres" eggs are from a farm in Berlin/Millersburg Ohio and came from Mustard Seed Market.,



Pepper is added next:

Finally, any bits of potato and onion that were "left over" by the grating wheel are added:




This is what it looks like after the chopping blade does its thing. Bob next whipped the egg white to a soft peak:





The drained potatoes are then added to the food processor work bowl with the onion-yolk mixture and stirred in with a spatula:




The contents of the food processor work bowl are then added to the beaten egg while in the Mixer work bowl:




Even though the potatoes have oxidized a bit - bringing all the ingredients together at the end does a great job disguising this visual imperfection.



The last ingredient added is the matzoh meal. Whether it's latkes, Potato Kugel, Matzoh Balls, or any other dish using matzoh meal as bread crumb - you can never rely upon a recipe to get the correct amount into the batter - you have to feel for the right texture. Too much matzoh meal and your food will be hard and heavy; too little and it will fall apart. We add the matzoh meal 1 TB at a time and work it in. In this case, 2TB was enough.








The Batter is Ready for Frying

We use either a 12" cast iron or this larger All Clad to fry the latkes - Bob used the All Clad because he could fit the entire batch of latkes in the pan at once. We used peanut oil for its great flavor and high smoke point.






Flip the pancakes one time only!




Add a Dollop of Apple Sauce and It is Good to Go!

Yum! And today, I have leftovers for lunch to reheat in the toaster oven (the microwave will turn them to mush, the oven will crisp them) with sour cream! Double yum!

And - the entire process of creating the batter took less than half an hour; the frying about 10 minutes. So - everyone Jewish or not can enjoy some latkes this Holiday Season, even if they don't want to spend a lot of time playing with their weeknight dinner food.