Food memories are funny. I can remember the first time I had water chestnuts, red velvet cake and potato latkes.
When I was in grade-school a classmate’s mother came in and made potato latkes for our class as part of our lesson on Hanukkah.
(I wonder if they still teach about religious holiday in school these days?)
I digress. I remember sitting on the floor as she fried up these delicious potato confections. I think that was the first and last time I ever ate one but I remember it being wonderful. So when I came across a recipe on A Couple Cooks I knew I had to try it even if it is March and not at all close to Hanukkah. Looking at the recipe it is clear why I remember this food experience as an elementary student, it has three of my favorite ingredients ever potatoes, onions, and garlic. I did have to go buy a grater for this recipe but I consider it an investment in my new hobby.
A word of warning, do not try and watch TV while you grate potatoes or onions. In fact don’t try to do anything else while using a grater…skinned knuckles and chipped nails can quickly become cooking casualties.
I served these as a side dish to some spinach stuffed chicken, made by my baby sister (she may be better at cooking than me…yes she is 17, however her cooking gene was enacted long ago)
Source : A Couple Cooks
Makes about 12
What You Need
4 large potatoes
1 clove garlic
1/4 – 1/2 cups flour
Fresh ground pepper
Neutral frying oil
What To Do
1 Heat about 1/2 inch of your favorite frying oil in a skillet (or two for efficiency) over medium-high heat.
2 Wash and dry 4 large potatoes. Using a food processor or box grater, grate the potatoes (skins on) and place in a large bowl.
3 Grate 1 onion and add it to the bowl of potatoes. Mince 1 clove garlic and add it to to bowl. Add about 2 teaspoons kosher salt and plenty of fresh ground pepper.
4 Using your hands, gently combine the ingredients in the bowl using a folding motion. Don’t over work them. Add 1 egg and flour (about 1/4 cup, maybe more if you used the food processor). You want the materials to hold together but not be doughy.
5 The oil is ready when it sizzles at the addition of a piece of potato. When it is ready, drop medium size clumps of the potato mixture into the oil. Don’t crowd them — we did 4 at a time in a large skillet.
6 Fry for several minutes on each side until browned, flipping only once. You are looking for a nice crispy brown. Place the finished latkes on a plate covered with a paper towel to remove excess oil, and transfer to a low oven to keep warm until serving.
7 Serve warm with sour cream and homemade applesauce. Enjoy! ( I didn’t do this part since we used them as a side dish)