Many of you have asked for the latke recipe and since I aim to please, I decided to create another post for it.
Brace yourselves, there are only 2 ingredients. Yes, you read that right - 2 ingredients. Well, 3 if you count the oil that you fry them in...but everyone has vegetable oil lying around so that doesn't really count. Well, if you really want to get technical, it's actually 4 ingredients if you want to count the salt...but everyone has salt lying around, right? Seriously, if you don't have salt lying around, you probably should not be reading this blog. Whatever it is, it's a simple, less-than-5-ingredients recipe.
Dina's Potato Latkes
3 large potatoes (yukon gold is preferred)
Wash and peel potatoes (we actually don't peel them, we like the fiber). Using a hand shredder or a food processor with the shredder attachment, shred potatoes and onion. Using a cheese cloth or a thin (clean) kitchen towel squeeze out extra moisture from the potato/onion mixture. Place the dried results in a bowl and add salt to taste.
Heat a few tablespoons of oil in a large non-stick skillet (or a thickly rimmed regular skillet). Once oil is hot, add a large tablespoon of the potato mixture, pressing it down with the back of your spoon to form a patty. Depending on how large your skillet is, you will probably be able to fit 4 latkes at a time. Flip once browned on underside. Do not flip too early as that will not result in a crisp latke. Cook for an additional 5 minutes and transfer to a paper towel lined plate. Repeat until done.