When you want to make Latkes, go with a Jewish grandma’s recipe. Not something off a foodie site. I did what it said, doubling the ingredients. Except for the olive oil, which has a very low smoke point and I’m using an electric stovetop, so I went to canola.
Very unforgiving these recipes. A higher smoke point means a hotter oil. Crispy latkes at olive oil temps mean charred shavings at canola oil level. After two attempts at lowering temps while hungry folks waited, I gave up. Now I had a double batch of latkes goo with nowhere to go.
Into the fridge it went, covered tightly to keep it from blackening.
For the next two days it glared at me every time I opened the fridge door. I blithely ignored it and made anything but it.
Eventually I decided that three pounds of organic potatoes and a bunch of eggs was better used as an experiment than as compost. It worked out pretty darn well.
- 3 lb. [organic] potatoes, washed, unpeeled
- 1-1/2C [organic] onions
- 4 [organic] eggs
- 1-1/2 cups low-fat [organic] mozzarella cheese
- 2t ground black pepper
- A bit of olive oil
- Optional: 1T powdered garlic, 2t [low-sodium] salt
- Finely chop the onions.
- Preheat oven to 350º.
- Grease a 9″ dish with the olive oil.
- Shred the mozzarella cheese.
- Shred the potatoes into a pot with water. When you’re done, drain the water, then put the potatoes into a large kitchen towel and squeeze all the liquid from it.
- Throw all the ingredients into a bowl and mix thoroughly, then put into the pan. Make it all flat and pretty.
- Put the dish into the oven and give it 30 minutes.
- Open, add another layer of cheese, and give it another 10-15 minutes, or until the top is nice and brown.
Serves: 9-12 generous portions