In my mind, I had planned an epic breakfast-for-dinner feast of pancakes (maybe), sausage, bacon, and the star of the show, latkes.
In practice, the DDH had to work late and didn't come home before his Youth Board meeting, and I had Zumba and, well, I made the latkes....
Latkes, Kartoffelpuffer, potato pancakes...whatever you call them, they're delicious.
I was introduced to these culinary wonders by my third grade teacher, who was (is? she's probably not dead yet) Jewish. Oil-fried latkes are a traditional food at Hanukkah. I pretty much thought they were the most amazing food ever created by man, and after this my mother would periodically indulge us and make them at home. We usually ate them topped with sour cream.
In Tulsa, Kartoffelpuffer are the highlight of any event sponsored by the German-American Society, where they are served topped with applesauce.
Latkes are divine topped with either sour cream or applesauce, but a little bland plain. Keep this in mind.
They are crispy-fried on the outside and moist on the inside. You will not be able to eat just one.
Baking potatoes (russets) work best for these because of their starch content (at least, that's what Joy of Cooking says). But you might as well try them with whatever potatoes you have on hand, because did I mention how delicious they are?
Coarsely grate some potatoes. I did a large-mediumish one and two small-mediumish ones and that made four cups of grated potato.
|A cheese grater works just fine on potatoes, too.|
|Preferably a towel that's not very fuzzy.|
For four cups of grated potato, I added three jumbo eggs, beaten. We bought them from a different farmer last week and they are huge freaking eggs. If yours are more normal sized, you may wish to try four, or six. More eggs will make a creamier, eggy cake while fewer make them more like hash browns.
|Do as I say, not as I do, and beat the eggs first.|
|You could get away with less salt.|
|It worked out.|
|Try and coat all the potato in egg/flour mixture.|
|Canola oil works well.|
Place a heaping scoop of potato mixture in the hot oil.
|You should be able to fit three or four in your pan at a time, |
depending on the size of the pan and the size of the latkes.
Remove from the oil and place on a plate lined with paper towels. Repeat.
|The first batch got a bit crispy 'round the edges.|
|Sour cream on top.|
|Crispy on the outside, moist on the inside.|
|I made more than this. Still not enough.|