kthread cooks: latkes

I make latkes the wrong way, as you’ll see, but latkes always feel right as people crowd into the kitchen and surreptitiously select one from the growing pile, volunteering to grate potatoes for the next batch. This is an excellent reason to keep potatoes on hand and just the thing for happy hours in lazy late winter afternoons with visiting friends.

Recipe: (for 2 as a side, multiply as necessary) Peel one large russet potato, grate with microplane into bowl. Pour off juice. Finely dice 1/2 small onion, add to bowl. Stir in one tablespoon of flour, one egg. Heat 4 tablespoons of olive oil until shimmering in pan over med-high heat. Add batter and spread thinly; brown each side (~3 min/side). Rest very briefly on paper towels, then plate, sprinkle with salt, top with sour cream or applesauce. These are best made in batches for friends that have become family in a boisterous kitchen.

reading recommendation: Organic Furniture Cellar, Jessica Smith

listening recommendation: “The Chanukah Song” series, Adam Sandler

latke wallpaper on Flickr

drink pairing: raw mlik or a plummy red wine

salt recommendation: Hawaiian red

Latkes? Raggmunk? How do you like your potato pancakes?

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