In honor of Hanukkah, which David and I do not celebrate, we had corned beef and potato latkes for dinner last night. Really, this was just an excuse to eat corned beef and latkes, which are both delicious. The corned beef was just a pre-made roast cooked in my new crock pot, so nothing fancy or difficult there. I did look at a few recipes online, and took the recommendation to add some apple cider vinegar to the liquid in the crockpot. It turned out well–very flavorful, and the leftovers were good enough that we had to fight a little over who got the last sandwich. I won.
I also made Latkes for the first time, using this recipe from Smitten Kitchen. The directions and tips were spot on. The cheesecloth made draining the potatoes quick and painless. There’s a surprising amount of water in potatoes!
The potato pancakes turned out great. They were golden and crispy in just a few minutes. I served them with sour cream and applesauce. There wasn’t a single one left, which is a good sign.
Potato Pancakes [Latkes]
1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled (I used the remaining Mayan Sweet from the French Onion Soup, grated on a microplane )
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut oil, for frying (Olive Oil worked fine)
In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
P.S. Happy New Year!