Latkes
Expertise: Beginner when it comes to frying. I always burn things.
Ease: Pretty simple.
Customizing: Possibilities are endless here. You can add parsnip, or choose sweet potato or zucchini, I even saw a recipe for brussel sprout latkes. Lots of fun fried flavors.
Repeatability: If they weren’t so unhealthy I’d make them more often because they taste incredible!
Ingredients:
- 4 medium russet potatoes, peeled and grated
- 1 medium carrot, grated
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- 3 tablespoons matza meal or all-purpose flour
- 1 teaspoon salt
- Black pepper
- Vegetable oil
Makes about 8 servings
Directions:
Grab your mother, just kidding, but she definitely did help me when I retook these images. :) Thanks Imma!
1. Place grated potatoes in a large bowl of cold water. Use a slotted spoon to remove potatoes to a second bowl. Save the water in the first bowl until the starch sinks to the bottom, then remove the liquid so just the starch is left.
2. Mix starch, onion, carrot, and potatoes together. Add the flour gradually.
3. In a nonstick skillet, heat ½ inch of oil.
4. Place spooned servings into the pan. Fry until golden brown- 2 to 3 minutes for each side.
5. Transfer to paper towels to drain and enjoy artery clogging goodness and you’ve got yourself some Thanksgiving latkes!
Melissa’s Nutritional Tidbits: I would use olive oil or canola oil instead of vegetable oil. I cook exclusively with olive oil for its health benefits. Olive oil contains monounsaturated fats or “healthy fats.” Our bodies need fats, contrary to popular opinion. We just need to be eating the right kind of fats (NOT saturated or trans fat).
A study published inPharmacological Research stated that people who regularly consume olive oil have a lower risk of cardiovascular disease (things like stroke, high blood pressure, and hyperlipidemia, just to name a few). Try to make it a habit of cooking solely with olive oil. It is a bit pricey, but isn’t your health worth it?
Another little nutritional tidbit: In terms of cooking with olive oil (ex: stir fry, frying, etc.), olive oil has a low smoke point (325-375 degrees Fahrenheit). A smoke point means the point at which the oil starts to smoke and potentially catch on fire. At this point, the oil and the food cooked in that oil should not be eaten, as it will have a bad taste and will have released toxic materials in the smoke. If you want to cook something on high heat, cook it in canola oil. Canola oil is still good for you and has a high smoke point. You can still cook with olive oil, just make sure the temperature isn’t too high.
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