at least, this year, is that I didn't burn the house down or give myself a third degree burn while making latkes! The pics all came out a little blurry--whether it was my jumping about trying to avoid spattering hot oil on either myself or the iPhone with which I took the pic, or the general haze of grease in the air, I can't say!
I am late on the reporting this event--life has been moving forward at a breakneck pace! Hanukkah was followed by my husband's birthday--which has been followed by a hectic tour of schools to decide where we want to send our child for kindergarten next year, in addition to a class I'm taking, and holiday preparations of all types. All of that was followed by a head cold for a week that I have finally recovered from.
But back to the latkes. I make a type that is more soft and squishy on the inside, crispy on the outside. The potatoes go through the blender or food processor, so it's not like a more hash-brown-y type of latke where the potatoes are coarsely shredded. This recipe is passed down from my grandmother to my mother and to me. And now, slightly adapted--to you. With trembling hand, I am about to reveal the Big Secret of an appealing potato latke. A bit of carrot blended in with the potato will make your latkes a lovely color--it will prevent the potatoes from taking on that yucky greenish-grayish cast and the latkes will remain potato white on the inside, golden brown on the outside. You're welcome! :-)
POTATO LATKES (aka potato pancakes)
1/2 small onion
1 small or 1/2 large peeled carrot, cut into pieces
1 tsp. salt
2 T. flour
1/4 tsp. baking powder
3 cups peeled, cubed raw potato
Put eggs, onion, salt, flour, baking powder, carrot and half of potato cubes into the blender or food processor. Process at grate until all potatoes have gone through the blades. Stop blending and add remaining potatoes, cover and process briefly at chop only until all potato cubes have passed through blades. Do not overblend. Heat hot oil in a deep skillet or frying pan. When oil is hot, pour batter into the oil in latke sized quantities. Fry each until bottom is brown, then turn with a spatula and fry until golden brown. Drain on paper towels. Yields approximately 12 latkes.