Latkas

After finishing the Matzo ball soup the other night I decided to treat myself to a weekday breakfast. However, I cringed at the thought of waking up earlier than usual in order to do so. The solution? Make it ahead! While eyeing the jar of my Dad’s fabulous homemade apple sauce, latkas came to mind. Anything that uses my Dad’s applesauce as a condiment is alright by me. These reheat well in a toaster oven too, making my morning breakfast routine as quick and easy as ever!

Makes approximately a dozen and a half. (I tend to make mine a little on the small side – about 2.5 inches wide.)

Ingredients:

1 large baking potato (1 lb)

1 small onion (4 oz)

1/4 cup flour

1 egg

1 tsp salt

1/4 tsp black pepper

Peanut oil

Directions:

  1. Peel the potato and onion, then shred in a food processor or box grater.
  2. Transfer to a colander and squeeze dry as much as possible.
  3. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until a sticky cohesive mix forms.
  4. Heat the oil in a medium skillet, enough to liberally cover the pan.
  5. Drop four individual spoonfuls of the potato mixture into the skillet and flatten them with the back of a spoon, as thin as possible.
  6. Fry the potato mix for a few minutes on each side, or until it starts to brown.
  7. Layer the latkas between sheets of paper towels between batches. Repeat with the remaining mixture, adding more oil if necessary.
  8. Serve with TONS of applesauce (some people also like sour cream or jam).

Note from Smitten Kitchen about preparing ahead:

“Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.”

Source: Smitten Kitchen, with mild adjustments according to Kate and myself.

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