Sunday, December 8, 2013

Better Late than Never!

Thanks to Jordan Rich, for adding me to the “Connoisseurs’Corner” line-up on WBZ 1030AM here in Boston.  These great one and a half-minute spots run at 11:58am and other times during the day.  Subject matter ranges from food and gourmet events around town and in Massachusetts and other New England states, to specific restaurants and foods.  You can here them live on the radio, or by clicking here to listen to a recent few.

Though a little after the holiday, several readers have asked me for my potato latke recipe.  There’s nothing surprising here in the recipe…most latke recipes focus on the usual potato and onion mix, and this one is no different.  But, the key to success is adding something to keep the potatoes from turning brown, and someone once told me that a Vitamin C tablet, dissolved, and added to the mix early keeps them from turning, and does not impart any off taste.  The second key to success to hand-shredding the potatoes and onions (it tastes much better after you’ve bloodied your knuckles…almost like you’ve earned the right to eat something so bad for you), and lastly, frying in a cast iron skillet, or an enamel covered cast iron skillet.  The cast iron is important…anyone who has cooked in one knows that the heat retention of these cast iron vessels cannot be replicated in any other way, and imparts a golden brown deliciousness that brings tears to your eyes…

Trust me…hand shred and use cast iron.  You will not be disappointed and will be crowned the “Latke Hero” when these hit the table.

Without further ado…

1 Vitamin C tablet, dissolved in a couple of tablespoons of water
4 large russet potatoes or Yukon Gold potatoes, or sweet potatoes-make sure you peel them
1 large onion
2 eggs
1 tsp salt
2 tbl flour or matzah meal (I prefer matzah meal)
Canola oil or Olive Oil (traditional)

Hand shred potatoes  (or use a food process if you’re lazy)
Hand shred the onion (or use a fine chop)
Mix all ingredients together, and fry in a cast iron skillet
Drain on paper towels and serve hot.

Cry, as you revel in the taste, and in taking a few more minutes off your life.

1 comment:

Kathy said...

I just can't bring myself to hand shred potatoes.