Okay, so we're not Jewish. But we are attempting to raise socially-aware citizens of the world who are not just tolerant of, but are knowledgeable about, religious and cultural differences. So, we celebrate Hanukkah.
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HRwH93y4v4VX2sGebM96BwFO5_zlT4_qBXpnjRnKjZ7sL-phG_MDxisXN72TanlD_EQb9mXgB9l8uWJJwxWZmg1-8z7YTTKiUQ9YYqT-Tv97WyBfuwlH9T6dil9B8h9j9iXV8PN7m0hZ/s200/1e.jpg)
After dinner we lit Riley's menorah and played with Dylan's dreidel. Jake won all of the golden coins. There's always tomorrow.
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HRwH93y4v4VX2sGebM96BwFO5_zlT4_qBXpnjRnKjZ7sL-phG_MDxisXN72TanlD_EQb9mXgB9l8uWJJwxWZmg1-8z7YTTKiUQ9YYqT-Tv97WyBfuwlH9T6dil9B8h9j9iXV8PN7m0hZ/s200/1e.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CSVUyt43_OcGdT6Dppc_DwcDZefkEoX8RwueZ8uBDWLm6tFRNfIoDxG9M_vwPz_RoGB8fR78wiTCGJwPgNr647OclZIQZQdsimBGlpJ74hW3Mklk-_Vb1uushVsDqM61TuUnetveQyoL/s200/1b.jpg)
Your latkes look very crispy and tasty. Carrots sound like a great addition.
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