We hope you enjoy some favorite holiday recipes from staff at TPT. From Our Table to Yours
Latkes From the kitchen of Jessica Prody, Director of Communications. My family blends our holiday traditions to celebrate Chismukkah (Christmas and Hanukkah) every year. Latkes are a holiday staple.
Peel potatoes and shred. A food processor will make your life way easier if you have the grater attachment. Also shred onion (after peeling). Throw potatoes and onions in a bowl and squeeze the heck out of the mixture a handful at a time and transfer to dry bowl. In dry bowl, add in eggs, salt, and flour (for flour, use enough so the mixture is not super wet, but you don’t want it to be dry like dough) and mix well by hand. Turn on your oven fan or open a window, you’ll thank me later. In a large pan – skillets work great if you have one – pour in about 1/2 inch of oil, form your mixture into patties
and place in once oil is hot. When you see the edges browning, flip. In total, each latke should take about 5 minutes, depending on how thick your patty is. When done, transfer onto (and this is VERY IMPORTANT—TRADITION!) a brown paper bag to drain the oil. Sprinkle salt on to taste and serve with apple sauce or sour cream. Eating latkes with either apple sauce or sour cream is totally acceptable, however, do not eat both on one latke because that’d be sacrilege. Your stove-top will be covered in grease and the house will smell, but it’ll all be worth it.
INGREDIENTS
1 lb of russet potatoes 1 medium-to-large white onion A couple of eggs 1/2 cup of flour 1/2 tablespoon of salt Lots of vegetable oil for frying (or peanut / canola)
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