Friday, March 26, 2010

Potato Latkes All Year Round

Potato Latkes are a staple for Passover. However, potato latkes(pancakes) are a fabulous accompaniment that can be served with almost any meal any time of the year. They also make a great snack for the kids. We offer Potato Pancake Bars at many of our brunch type functions. We serve them up with an array of toppings, like smoked salmon mousse, Spicy Mustard with Tasso Ham, Dill scented Creme fraiche and so much more. Below is a recipe I found on the web that is most similar to the way my culinary team prepares them at Elegant Affairs. Let me inspire you to make these delectable potato discs for your friends and family.


1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce
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PreparationPreheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

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