Just before Christmas the kids were in the mood for latkes. It was actually during Hanukkah that they made them. We are not Jewish but we do enjoy the food and the latkes the kids made were delicious.
The recipe is from a book that Expat Son received last year for Christmas. Kids in the holiday kitchen by Jessica Strand and Tammy Massman-Johnson.
Here is the kids and my adaptation.
Latkes
8 potatoes, peeled
1 large onion
4 eggs
1 C bread crumbs
1 Tbsp Sea Salt
1 Tsp black pepper
Vegetable oil for frying
Sour cream to serve
Thinly slice or grate the onion. Grate the potatoes, and toss onion and potatoes together to combine evenly. Put paper towels or a clean dry tea towel on a cookie sheet, squeeze moisture out of potatoes with your hands and then spread the potato mixture evenly on the toweling, to collect any moisture that has not come out of the mixture.
Then place the potatoes into a dry bowl. Beat the eggs and pour into the potatoes, stir while adding the bread crumbs and salt and pepper.
Heat a large frying pan with approximately 2 inches of oil over a medium high heat. Form the potato batter into patties and place them gently into the hot oil. Turn the latkes when they are a nice golden brown color. When the latkes are finished browning on both sides, remove from pan and drain on paper towels to absorb excess oil.
Serve hot with sour cream.
