In case you missed the annual People of Progress Octuberfest where Kelly and I demonstrated how to make potato latkes, here’s the recipe for you to enjoy at home.
(Below, Kelly and I mingle with royalty – 2009 Miss Octuberfest, aka Diana McConnel, who reigned over the evening’s festivities. Fun time, good food, nice people — all for a great cause.)
Potato Latkes
4 large potatoes, washed, peeled and grated 1 white onion, grated 3 large eggs, lightly beaten 1/8 c. panko crumbs 1 finely chopped scallion1/4 c. flour 1 t. salt 1/2 t. pepper Cooking oil (if you have chicken fat, that’s the best) Toppings: sour cream and applesauce Optional: Chives and other favorite herbs may be included in the latke mixture.
Place the potatoes in a colander and rinse with ice water. Drain the potatoes, then squeeze and press all the water from them until they’re as dry as possible. Set aside in a clean, dry dishtowel.
Meanwhile, in a large mixing bowl stir the onion, scallion, eggs, panko crumbs, flour, salt and pepper.
Dump the potatoes in the mixture. (Don’t fret if the potatoes have turned a little pink.)
Pour enough oil in a frying pan to cover the bottom. Turn on stove to medium-high heat.
Drop about 1/4 cup spoonfuls of mixture into the hot oil. Use the back of a spoon to flatten the latke into a thin cake. (About 4 inches in diameter.)
Cook latkes 3 or 4 at a time, no crowding, for 2 to 3 minutes on each side or until golden brown.
(Adjust heat or add more oil as needed.)
Drain on parchment paper or paper towels. Serve warm with sour cream and applesauce.
Makes 12 latkes.
