After my husband and I attended a friend's Hanukkah party last Saturday, I was inspired to make latkes from scratch for the first time. So on Monday, we invited over my in-laws and my brother-in-law and his wife for dinner. I made my favorite brisket (in the slow cooker, with just a chopped onion, a beef bullion cube, a packet of Lipton's onion mix, and a little water) and these latkes, shown here frying up in a pool of peanut oil. All it took was 5 potatoes (shredded -- thank heaven for the food processor), one onion (shredded -- ditto), four eggs, about 1/3 cup of matzo meal (probably more), and salt and pepper to taste. For me, the secret was frying in peanut oil and gently flipping the latkes using two forks, not a spatula. They were so delicious --- AND I impressed my mother-in-law! I think I'll be making these at every opportunity!
Wednesday, December 8, 2010
Happy (last night of) Hanukkah!
After my husband and I attended a friend's Hanukkah party last Saturday, I was inspired to make latkes from scratch for the first time. So on Monday, we invited over my in-laws and my brother-in-law and his wife for dinner. I made my favorite brisket (in the slow cooker, with just a chopped onion, a beef bullion cube, a packet of Lipton's onion mix, and a little water) and these latkes, shown here frying up in a pool of peanut oil. All it took was 5 potatoes (shredded -- thank heaven for the food processor), one onion (shredded -- ditto), four eggs, about 1/3 cup of matzo meal (probably more), and salt and pepper to taste. For me, the secret was frying in peanut oil and gently flipping the latkes using two forks, not a spatula. They were so delicious --- AND I impressed my mother-in-law! I think I'll be making these at every opportunity!
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