Riley wanted a menorah as soon as he learned about Hanukkah in kindergarten; and every year I make latkes.
I read that the secret to making the perfect latkes - golden on the inside and crispy on the outside - is the starchiness of potato. The best, supposedly, are the baking russets; the worst are boiling potatoes. I opted to use what I had: Yukon golds. They fall in the middle of the starchiness scale. This year I changed it up a little by adding shredded carrots, too. Delicious!
Mix together shredded potatoes, carrots, diced onions and shallots, sea salt, freshly ground pepper, and beaten egg. Heat oil in a large flat-bottomed pan. When the oil is hot, spoon 2 tablespoons of the potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook until undersides are browned, about 5 minutes. Turn latkes over and cook until the other sides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Slather with applesauce, serve with a dollop of sour cream, and top with capers.
After dinner we lit Riley's menorah and played with Dylan's dreidel. Jake won all of the golden coins. There's always tomorrow.
Your latkes look very crispy and tasty. Carrots sound like a great addition.ReplyDelete