Just in time for Hanukkah, I bring you some seriously perfect Potato Latkes. These are good for breakfast, lunch or dinner and can be enjoyed with applesauce, sour cream or just plain!
Ina Garten’s Potato Latkes (2 servings)
Recipe adapted from Ina Garten
2 large baking potatoes
1/4 cup grated onion, or to taste
1 extra-large egg, whisked
3 Tbsp all-purpose flour
1 1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 Tbsp vegetable oil
1. Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper. Mix well.
2. Heat the oil in a large sauté pan over medium heat. Place a tablespoon of the potato mixture into the sizzling oil and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
Last night it was just my son and I and he wanted to go to dinner at Firenze so off we went. I had the Grilled Salmon with Pasta and Vegetables:
This morning’s same-old boring breakfast:
I went for a run outside even though it was threatening to rain. I got lucky and made it home mostly dry.
I got all my laundry done and the gifts wrapped. Now I’m super hungry for lunch and my son is still asleep. He wanted to get pizza. Ah, to be young again! ;)
What is on the menu for Christmas/Hanukkah dinner?