Tuesday, November 30, 2010

Moving Right Along

Here is the turkey that my brother brought for Thanksgiving.

If we had eaten that turkey and its stuffing, we would have been excused from Jazzercize class yesterday.

I have more to say about Thanksgiving, but it’s time to move on.  No lolling about in the Common Household, because the next holiday is upon us – Chanukah starts tomorrow night!

What does this mean?  First of all, it means more food, of course.  Not having fully recovered from the carbohydrate- and fat-laden Thanksgiving table, we forge ahead to the potato latkes which await us.  Well, they don’t await us; we have to make them.  This year we will not be making Boy Scout Latkes, but will go for the traditional recipe, partly because we have 9 pounds of potatoes to use up.

Latkes are served with applesauce, but don’t let that fool you into thinking that they are low-fat.  The reason latkes are traditional at Chanukah is because of the OIL.  Most Jewish holidays are designed to remind us of a previous holy event.  (I guess that’s true for Christian holidays, too.) The oil for the latkes reminds us of the holy oil for the menorah in the Original Temple in Jerusalem.   Anybody who wants to hear more on why oil was so important should speak up in the comments, and I’d be happy to explain.

After focusing on latkes, we had better revert to more inflatable turkey (very low in calories) and Jazzercize.

Common Household Potato Latkes

Takes about 15 minutes to mix; about 1 hour to cook the entire batch.
Makes about 40-50 3-inch latkes

cheese cloth (or thin towel)
5 large baking potatoes = 10 cups potatoes, grated in
food processor or by hand
1/2 cup diced onions (finely diced)
3/8 cup flour
1 1/2 tsp salt
 1/8 tsp pepper
3 eggs
about 1 cup oil, total

Dice the onions first.  Grate potatoes.  Put grated potatoes into the cheese cloth, and when you get a critical mass, squeeze out excess liquid as you go along (this helps keep it from getting brown too soon).  Put squeezed potatoes into bowl, and keep covered as you go along.

Mix together onion and potatoes. Add flour, salt, pepper, and eggs.  Stir.  Let sit for 5 minutes.

Get ready for finished latkes by putting paper towel out on plate.

Put 2 Tbsp oil in pan.

Make the pancakes small (about 3 inches diameter) and flatten them out when you put them in the frying pan.    Fry in oil until brown.  Remove from frying pan and place on paper towel in a single layer.

Add oil to pan as needed.  It probably uses a total of 1 cup of oil.

1 comment:

Alyssa Goodnight said...

Those sound delicious! Someday I'm going to attempt to make those. Enjoy!