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Recipe by:
M.K. Fischer
Courtesy of Sustainable Table ® Ingredients:
10 large organic potatoes (but not Idaho's)
1 head garlic
3 medium onions
8 slices FRESH bread
2 organic eggs
several TBS olive oil
salt (kosher or sea salt preferred)
fresh ground pepper Directions:
Wash and peel potatoes, place in large bowl(s) and cover with water so they don't brown. Wipe them dry individually, just before grating each one.
Grate potatoes into large bowl or other container. Preferred method is to grate by hand with old-fashioned hand-grater. Takes time, but tastes much better in the end. Otherwise, grate in food processor but not too fine (consistency should NOT be pureed.
Water will be released from potatoes as they are grated. Drain any excess water from bowl.
Grate fresh bread coarsely. Do not substitute dried, store-bought breadcrumbs. Add to potato mixture.
Add 2 eggs to mixture and stir lightly to blend/bind ingredients.
Chop two onions and add to frying pan with a TBS or two of olive oil. (Use enough to brown the onions, but not deep fry them!) Cook until deep brown and caramelized. Drain excess oil from onions and add onions to potato mixture.
Chop all the cloves in one head of garlic and fry in oil until deep brown. Be careful not to burn. Drain excess oil from garlic and add garlic to potato mixture.
Grate one RAW onion and add to mixture. Consistency of mixture should not be glutinous, but like coarse mashed potatoes with water continuing to be released from potatoes. Drain water as best you can.
Add approximately 2 tsp salt and a few turns of the mill of freshly ground pepper to mixture.
Stir/mix all ingredients together. Drain off any excess moisture that rises as you go. (Otherwise, water from mixture will spatter on hot oil as it hits the pan).
Coat bottom of large frying pan with oil and heat to frying temperature. (Test with drop of water in the pan - it will sizzle when ready.) Do not overheat.
Using a soup spoon (large tablespoon), carefully scoop out mixture and add to pan, flattening with back of spoon. Add spoonful by spoonful, working quickly. Portions should be no thicker than about ⅜'. Do not make huge or fat pancakes---smaller is better.
Fry on both sides 'til crispy and richly browned. Do NOT undercook or they will be soggy!
Remove each portion quickly from pan as it turns correct color---this will be on a more or less 'first-in/ first-out' basis. (Outsides should be crunchy, insides light)
Drain grease on paper towels. (Do not think about calories.) Serve piping hot with your favorite side dish--homemade apple sauce or sour cream. Adjust seasoning to taste.
Ask for seconds. Eat.
Sneak thirds when you think no-one is looking (they are anyway). Eye last latke on serving plate enviously.
Offer to clean up the kitchen and pick at the leftover broken pieces and browned crumbs.
Waddle to bed, complaining of how much you overate. Do not look in mirror.
Repeat next Hanukkah. Recipe Number 109 added on 2006-10-30
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