The Butcher and I are fortunate to have a large circle of wonderful family and friends. We also happen to be lucky with fantastic neighbors. Lyle and Lita live in the house next to ours and even share our wedding anniversary date… so we feel a special connection. Lita is a talented cook and baker. Actually, I think the first day that we met, she was bringing us an apple cake that she had baked to celebrate our new home.
In honor of Hanukkah, Lita has shared her favorite Latke recipe. Never having made potato latkes before, I was surprised at how simply they came together.
The one thing to keep in mind is that the Latkes should be made just before they are served. You want to be sure that they are served hot and crispy!
I think they would also be great to put out as an appetizer while your guests are arriving and enjoying a cocktail.
Click through the gallery for step by step instructions:
To make Lita’s Latkes you will need:
Five decent size Russet Baking Potatoes; grated
Two large Shallots; sliced thin
One teaspoon of Salt
Quarter teaspoon of Pepper
Four tablespoons of Flour
Half teaspoon of baking powder
Start by draining the grated potatoes. Squeeze out any excess water with a paper towel.
In a blender, combine the eggs and sliced scallions.
Add the egg/onion mixture to the grated potatoes and stir well. Now you can mix in the flour, salt, pepper and baking powder.
Heat vegetable oil in a large skillet. Drop the potato mixture into the hot oil with a baking scoop. Brown the latkes about 4 minutes per side. Remove to a tray lined with paper towel. Serve warm with fresh applesauce!
Serve Lita’s latkes with this delicious Pink Lady and Pear Sauce, you will not be disappointed!