Wednesday, April 10, 2013
I got this recipe for potato pancakes-aka Latkes, from Smitten Kitchen cookbook by Deb Perelman that D&N gave me for Christmas. I haven't had a chance to try out many recipes from there yet, but I am excited to, as they look delicious. Deb started out with posting recipes on a blog, and then published this extremely successful cookbook with her recipes. If you haven't heard of it, then you probably live under a rock..just kidding..sort of.
These photos are actually from my second day of having this for breakfast. On the first day, my egg yolk kept breaking and I just couldn't get a decent photo. The potato pancakes keep nicely in the fridge for a few days so it is convenient to make them in advance and then have them for a few days. Now when I say, in advance, I mean on the weekend, not on a weekday where you are rushing...
I always overestimate how much time I have before work. The recipe isn't that long to make but I really did not have enough time. After making and eating this, I headed out the door and promptly realized I had forgotten the library book that I had to return (way over due!) so I went back up to get it. I then arrived at work- late- only to realize I had forgotten my entire purse at home. Who does that? I do, apparently. No wallet, no ID, no work pass. I felt slightly better when I met a guy in the same boat as we shamefully were accompanied to security to get temporary passes. He had forgotten his pass and wallet too..so that eased the pain momentarily.. until he found his pass in his pocket. Anyway, thanks to exceptional kindness of my good friend D (thank you thank you), I was able to get my purse. So lost without it!
Anyway don't let me carelessness defer you from making this dish. It was delicious.
1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Oil, for frying
- In a food processor or on a box grater, coarsely shred the potato and onion. The recipe doesn't say this, but may sure to rinse the potato in a colander after. It helps remove some of the starch.
- Then transfer to a cloth and twist both ends to squeeze out as much water as possible. Let stand for 2 minutes, then squeeze dry again.
- In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
- In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Cook an egg to serve with or on top if desired.