Tuesday, December 4, 2007
Hot & Spicy Potato Latkes
6 medium potatoes, grated
1 small onion, finely chopped
2 large eggs (or the equivalent in egg substitute like Egg Beaters(R))
1/4 cup Matzo meal (or unbleached white flour)
1/2 tsp salt
1/4 tsp black pepper
Dash of red pepper or cayenne
Baking powder - just a pinch
Canola oil (or vegetable oil)
*Sour cream (you can use low fat or fat free)
*Apple sauce (I stir in a little bit of fresh grated ginger for some zing)
*Robert Rothschild Raspberry Thunder Sauce
In a large bowl, mix together the potatoes, onion, eggs, Matzo meal or flour, salt, black and red pepper and baking powder until everything is combined well. If you prefer extra-light and crispy latkes, put all of those ingredients in a food processor or in a blender (you may need to divide into two batches) and process until smooth and well-blended. In a large skillet (cast iron works well), add enough oil - about 2 or 3 tablespoons depending on the size of the skillet - to cover the bottom and heat to medium-high. When the oil is hot enough (you'll know because the latke batter will sizzle), drop a large spoonful of batter in the oil and use the spoon to flatten it into a thin pancake. Fry on both sides until brown and crisp. You can add more oil as needed - just make sure it's hot enough before frying the next latke to avoid sogginess! Drain the fried latkes on paper towels, and keep them warm by placing on a cookie sheet in a single layer and placing in the oven at warm/200 degrees until your done frying and ready to serve.
Serve ASAP, topped with a dollop of sour cream. You can serve the apple sauce and the Raspberry Thunder Sauce on the side, or put a dollop of one or the other on your latkes. Just be careful with the Raspberry Thunder Sauce because it is SERIOUSLY hot - you might want to keep more sour cream handy!