Atpo Cooks

For the holidays, here's the latke recipe I made on the weekend. Most of my measurements aren't exact, you just have to eyeball it.

2 pounds Yukon Gold potatoes, peeled

1 large onion

1-2 jalapenos, de-seeded (optional)

2 eggs, beaten

2 tablespoons all-purpose flour (I use whole wheat)

½ teaspoon baking powder

Salt and freshly ground pepper

Vegetable oil for frying (Canola works well)

Soak the peeled potatoes in a bowl of ice water while you're assembling the rest of the ingredients.

Shred the potatoes and onion in a food processor. Life's too short to grate by hand. If you're adding the hot peppers (and believe me it's not too hot, just for a little zing) chop them along with the potatoes. Dump the choppies in a colander in a sink and press down with a tea towel to squeeze the liquids out. In the past I've used cheese cloth but it gets too messy.

In a large bowl mix the drained potatoes and onion with the flour, egg, baking powder and salt and pepper.

In the frying pan cover the bottom with a thin layer of oil and heat on high. Doing about four at a time, drop a forkful of potatoes into the oil. Squash down with fork or spatula until they're thick pancake height. The shape should be rough but vaguely round. Fry for about 3 mins. on each side until crispy and golden brown. Then transfer to a paper towel covered plate. Fry your way through your potato mixture adding more oil as necessary.

Latkes should be served almost immediately either with sour cream or applesauce (freaks!) and possibly more salt and pepper. They can be reheated in the oven but are never going to be quite as crispy as fresh from the pan, alas.

Wear an apron! Watch out for oil splatter! Carbs are our friends!