Sunday, December 17, 2006
I know you're all shocked that a doctor on the Upper West Side of Manhattan is Jewish, but its true. While I am not a fan of many Eastern European dishes (which seem to have been created out of poverty and a lack of any food besides beets, turnips, onions and organ bits) I love latkes. OK, this is not totally true. I love the concept of latkes; plump, tasty, mildly greasy potato pancakes. The reality is most latkes taste like mashed potatoes and grease mixed with rosin, or worse. But not mine. Mine are flavorful, crunchy on the outside and pleasantly soft on the inside. They are an ample platform for apple sauce, sour cream and assorted other condiments. Hip Hop Artists rap about them. OK, maybe not that last item, but they are good.
5 Idaho potatoes (big, starchy potatoes are good)
3 medium sized yellow onions
teaspoon + of salt
¼ teaspoon pepper
olive and canola oils
5 tablespoons flour
EQUIPMENT YOU WILL NEED
Biggest pan you own or can borrow to fry potatoes
Food processor with grating blade and slicing blade
Paper towels and plates
Peel the potatoes and peel the onions. Cut the potatoes into pieces that will fit in the hopper of your food processor (the larger the better) and run through using the “grater” blade. Place in large bowl.
Peel the onions and run through with the slicer blade of food processor. Chop up further with knife to dice fully. Saute until soft and not quite golden brown in olive oil mixed with a bit of canola oil. Add to potatoes.
Mix together the salt, pepper eggs and flour. Add this mix to the potatoes and onions and mix the whole thing together.
Heat the largest fry pan you have with a mixture of 50/50 olive and canola oil. Oil should be quite hot but not smoking. The oil should be at least ¼ “ deep. The mixture will be mildly liquidy from potato juice by the time you are ready. Make patties with your hand, which should be about ½” thick or maybe a bit more and about 4” across. If you can, you can place them in the oil by hand. I find it is easier to put it in “pizza style” on a spatula and sliding it in. DO NOT FLIP UNTIL QUITE BROWN AT THE EDGES!!! Otherwise, the pancakes will be greasy. Fry until golden brown on both sides. It takes longer than you think it will so be patient.