Lotta Latkes!

We have some family and friends over for dinner on Wednesday – the first night of Hannukah. Among several other dishes, we made the traditional potato pancakes. The recipe was nothing special – grated potato, a bit of grated onion, egg, a few Tbsp of flour to bind, plus salt and pepper.

However, there was one thing that made these latkes particularly delicious this time around, and you tell what it was from the glistening, golden-brownitude above. Rather than mincing about with any lightly oiled cooking surface or sautee/bake hybrid process, we threw health concerns to to the wind straight up fried these fellas in a good quarter-inch of canola oil. Just call it 8 days worth of fat consumption.

To balance out, however, Tina did make some baked doughnuts that were delicious, despite undermining the very foundation of this holiday’s cuisine. Maybe she’ll post about them later.

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6 Comments on “Lotta Latkes!”

  1. Fat from oil doesn’t count during Hanukkah!

  2. tinaspins says:

    They were DELICIOUS. And really, most recipes call for frying in many more inches of oil.

  3. Diane says:

    Isn’t oil the whole point of Hanukah?

    I tried lightly fried latkes last year. My friends ate them politely, but they were pretty bad. I’m doing it the old school way this year and saying to my healthy self, “la, la, la…I can’t hear you!”

  4. [...] your supposed to make fried things for Hanukkah, but we decided to offset the delicious latkes with some baked donuts. The recipe is an old one from 101 Cookbooks – check it out! The [...]

  5. [...] there, we had these terrific veggie pancakes for breakfast. The method is pretty similar to the latke recipe we posted during Hannukah, but rather than just potato an onion, this one also included shredded [...]

  6. [...] on with the latke theme, we made a batch of potato turnip fritter/pancakes the other night. We basically used this [...]


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