For those of you “in the know”, you know that Goodnight Bubbala is a great holiday take on the classic, Goodnight Moon. Between the Zeydes, the Bubbies, and the rest of the Mishpacha, there are latkes galore. I’ve read this story numerous times over the past few years to my daughter, always pausing to lament that I haven’t tried Ina’s latke recipe that’s tucked into the back of the book.
As you know, I love fried food, but hate the aftermath of the frying. Chanukah starts this weekend, but my cleaners come tomorrow. So, while early, it was the right time to whip up some latkes (and eat the leftover braised short ribs from my freezer). Time to decide what side you’re on - Sour cream? Applesauce? Both?
Ingredients:
1 ½ lbs russet potatoes, peeled
1 medium yellow onion, peeled and quartered
1 extra large egg, beaten
3 TB flour
Salt and pepper
4 TB butter, divided
2 TB olive oil, divided
To Serve:
Sour cream
Applesauce
Grate the potatoes and onion lengthwise on a box grater or in a Cuisinart (with the grating attachment). Spread the potatoes and onion out on a clean kitchen towel and roll it up like a jelly roll. Squeeze the towel to remove as much liquid as possible without breaking the potatoes. Transfer to a large bowl, add the egg, flour, 1 ½ tsp salt, and ½ tsp pepper. Combine well.
Heat a large (12 in.) skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of oil and heat until sizzling. Drop ⅓ cup measures of the potato mixture into the pan, leaving a little space between. Using a spatula, lightly flatten the latke. Cook over medium-high heat for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes, until nicely browned. Transfer to a plate lined with paper towels or a rack on a baking sheet in a 350F oven. Repeat with the remaining mixture.
Sprinkle with salt and serve with a dollop of sour cream and/or applesauce.
I only eat latkes once a year and these hit the spot! I'd definitely make them again. Happy (early) Chanukah!!!
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