Latkes with optional Goy Variations
While not
Jewish (I was born a poor Gentile - ok not really but it was too good
to pass up :), I love my local Jewish Community mostly because the
sense of
humor really helps me to cope with my vaguely Southern family (there
are strange overlaps especially in the Matriarchal area :).
I learned to
make latkes at a Chanukah party. Trouble is, it was for 50
people, so I'm only recently now working out more reasonable
proportions.
This makes 3 latkes and you can increase the amounts as desired.
1 medium Yukon Gold potato - grated and squeeze out excess liquid
1/2 white onion - grated (when grating expect a significant proportion
of the onion to just disappear as it's mostly water), you can also dice
them.
salt
flour
olive oil
mix potatoes and onion into a pile and sprinkle salt over the pile, mix some more,
then add enough flour to make it all stick together and form
patties. Heat olive oil in a non-stick pan and cook patties till
golden on both sides. Note it's common to use eggs also, but I
find they taste just as good without the eggs.
top with sour cream and/or apple sauce
Goy variations - Just because I don't have a Jewish mother to disappoint.
Put some grated Monterey Jack (or Gruyere or Jarlsberg) on the latkes about a minute before
they're done and cover - this will melt the cheese while it finishes
cooking
Then top with some avocado slices and some salsa.
Sinfully delicious.
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