Thursday, December 8, 2011

Whole lotta LATKES!

I have a little dreidel
I made it out of clay
And when it's dry and ready
Then dreidel I shall play!

OK, we're gearing up for the holidays! Both Christmas and Hanukkah are right around the corner. What could be better than to try out our favorite yummy stuff?

Well, to tell you the truth, I have to admit that trying this recipe, although I have been thinking about it for a while, was a born out of necessity. As you may already have read in other portions of this blog, I have a great love of frozen fruit and vegetables. Why? Well, because they are the next best thing to fresh, they're right there when you need them, they're usually pre-chopped, and you can portion them out as your heart tells you. Little one wants peaches in the middle of winter? Grab the resealable bag from the freezer, defrost a handful, and instant happy (and fed) child. No need to whip out the can opener or open one of the travel containers of fruit you should be saving for the road. Same with a handful of peas or green beans to add color and vitamins to the overall meal.
But, silly me, I forgot to put away the bag of frozen chopped onions last night.  Not only did they melt and make a sticky mess on the counter, but I feared they'd been rendered useless.  Luckily, they were still usable... but needed to be, stat!  Mind clicking into gear: onions.  breakfast. ... must involve potatoes.  what about hash browns?  nah... what about ~ potato pancakes?  e voila:  LATKES!
I've had so many lovely, light as air, non-soggy latkes in my day, but I've always had horrible luck.  Mine turn out soggy: potato juice everywhere while cooking, and thick as mud while eating.  Luckily, I've been reading up on them in prep for the holiday season. 
What's the key? The secret? 

Squeeze all the extra juice out of the potatoes and onions after you shred them.  Seriously, it's that simple!  It makes for some mighty crispy, tasty latkes.

Potato Latkes

2 medium sized potatoes
1 medium onion
1 egg
2 T gluten free flour
1 t baking powder
Oil for frying

1. Shred the potatoes and onions, then lay them flat on either a clean tea towel or a paper towel.  Roll them up jelly-roll style, and over a bowl, squeeze them to your heart's content.
2. Scramble the egg, add the flour and baking powder, and stir. 
3. Add the potatoes and onions into the egg/flour mixture and stir. 
4. Fry them up!   Drain on paper towels

Rousing choruses of Dreidel dreidel are recommended but not necessary. 

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