New York Times Potato Latkes

Idaho potatoes 2 lbs.

New york times potato latkes. Use a spatula to flatten and shape the drops into discs. Johnny Miller for The New York Times. There are all kinds of modern variations using.

Move the peeled potatoes and onions to a kitchen towel or cheesecloth and SQUEEZE out all the liquid into a bowl. Put the bowl aside and wait 5 minutes. Grate the potatoes coarsely by hand or with a Cuisinart using first the shredding blade then the blending blade.

What matters is the recounting of the miracle of one nights oil lasting eight nights in the temple over 2000 years ago. Chanukah celebrating the rededication of the Temple after the Maccabees defeated Antiochus and the Syrian army in 165 BCE is a joyous occasion a time for parties AND for latkes. You can call a zucchini pancake a fritter whatever but true latkes are made using potatoes and a lot of oil.

Drain the liquid and add the potatoes and onions back into the bowl with the white starchy solid. NANAS LATKES from the New York Times 2 lbs. Johnny Miller for The New York Times.

The festivities of Chanukah include eating potato latkes also known as delicious potato pancakes. Liquid and a white starchy solid. Cook until the second side is deeply browned about another 5.

Hanukkah starts Sunday which means its time to enjoy a delicious holiday tradition. I made more traditional shredded potato and vegetable latkes with the other fall vegetables and potato combos carrots and parsnips butternut squash kale and. In her blog post Morgan says that to make the best latkes you should use simple and traditional ingredients including Russet potatoes and matzo meal.