and a heaping spoonful of enthusiasm, and you get a lesson in making latkes.
Once again, thanks to Jasper and Tyler for documenting this edition of Eclectic Home Cooking 101 in my small but sturdy kitchen.
1 tsp salt
½ tsp pepper
6 tbsp flour
1 cup vegetable oil
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HOW IT’S DONE:
Peel the potatoes, then grate them into a large bowl.
Chop the onion into thin (but not too thin) pieces. Jasper: “The hardest part of making the latkes was cutting the onions and trying not to cry!”
Mix the onions with the grated potatoes.
In a separate bowl, beat the eggs and add the flour. Add pepper and salt.
Combine all the ingredients into a large bowl and mix.
Put a pan on the stove.
Scoop some latke batter and put it on the pan. TIP: use an ice cream scoop. Then pat it down. It doesn’t have to be a perfect circle!
After a while, flip the latke over to cook the other side.
Tyler says, “The part I think I struggled with most was knowing how much time to let the latkes bake so they’re not over or undercooked.”
When the latke is done, put it in the oven to keep it warm.
Repeat until the batter is all gone.
TIP: Combine and conquer. You can scoop multiple latkes into the oven at a time!
Serve with applesauce or sour cream (or both)!
“I love latkes because they are delicious (of course) and go so well with many different toppings,” says Jasper.
Tyler says, “One of the reasons I love latkes is my aunt always makes them for my family during religious holidays (I am Jewish) so when I eat them that’s what I associate them with. I also just love the taste of latkes, especially with apple sauce.”