Latkes With Chutzpah
Per serving
There is something special about Jewish cooking for Jewish people. The extremely high quality of the kosher ingredients combined with the deliciously unique flavours inherent in this hearty, wholesome food, is so delightfully unlike fancy sauces of French and Italian fare, that the Jewish diner feels at home. I am fortunate to have inherited a book by Pauline Frankel, (from my mother, GRHS) called simply "The Jewish Cookbook". My mother loved this little book, because of its simplicity. While I do not profess to know much about Jewish/Kosher cooking, I happily defer to Pauline Frankel's book, again, because of its simplicity. (Jews and Gentiles alike know about Latkes.... but do you know about "Latkes with Chutzpah"?) It has been pointed out to me recently that this recipe is by no means o…
Ingredients
4 serv.Step-by-step instructions
- 1
Beat the eggs and additional yolk.
- 2
To the beaten eggs, add remaining ingredients, except chicken fat.
- 3
Shred the potatoes, just before adding them; it will look very peculiar.
- 4
Season well.
- 5
Heat the fat in a large heavy skillet over medium-high heat (or use an electric frying pan set at 400 degrees).
- 6
Using a large spoon, drop the potato mixture into the hot fat, creating mounds approximately 3 inches in diameter; flatten with the "turner" Occasionally, press the latke into the fat so that it will brown evenly.
- 7
Turn carefully when the underside is brown and crusty; brown the second side.
- 8
Remove from the pan and drain on paper towels.
- 9
Keep warm in a 350 deg. oven, in a single layer, for no more than 20 minutes.
- 10
Serve piping hot with applesauce.
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