KIDDOCJJ
KIDDOCJJ
EAT. LEARN. EXPLORE. INSPIRE.

SUPER SONIC LATKES

That means FAST, people! When you have a craving, the last thing you want to do is spend time washing, peeling and grating potatoes, waiting for them to drain, grating onions, yadda yadda yadda! Here’s a quick an easy way to make delicious, feather light latkes when hunger strikes!

This recipe makes about 2 dozen 2-3” latkes

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What you need:

  • Food processor (I use a Cuisinart mini-chop)

  • Heavy bottom pan (I use carbon steel or cast iron) and spatula

  • Large bowl

  • Tablespoon or small ice cream scoop

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INGREDIENTS:

  • 6 cups frozen hash browns, defrosted

  • 1 large onion

  • 1 egg

  • 2 TB potato starch

  • 1 1/2 tsp kosher salt, 1 tsp pepper

  • 1/2 cup finely minced chives or scallion tops

  • neutral oil like canola, grape seed or peanut

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INSTRUCTIONS:

  • Peel onion, quarter it, then process in a food processor until finely chopped

  • Dump onions onto several layers of paper towels, and wring out as much fluid as possible. Put dried onions in a large bowl

  • Add the defrosted potatoes, an egg, salt, pepper and potato starch (alternately you can use corn starch, dried bread crumbs or matzoh meal)

  • Stir gently until combined

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  • Heat a heavy bottom pan on high

  • add 1/4” oil to the pan and heat until it shimmers

  • with a small scoop or tablespoon, drop latkes into the pan, avoiding overcrowding. Press gently to flatten and then leave them alone, without moving!

  • When the edges are browner than you think they should be (see above), turn them over to finish frying

  • Drain on paper towels and season with a little salt. Keep warm in a 250 oven until ready to serve or just eat them NOW! Serve with fresh Fireball Applesauce, Atomic Sour Cream or a generous sprinkling of fresh herbs.