Full Moon Recipe for December: Latkes

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for latkes, or potato pancakes! It is from a simple family recipe my Aunt Gator gave me. First, the recipe; then, me talking about how it is an edible spell!

Recipe Title

• The Ingredients
  • 3 lbs Russet potatoes, shredded and well-drained
  • 1 medium yellow onion, shredded
  • 2 large eggs, beaten
  • 1/4 cup, heaping, flour or 4 tablespoons mazto meal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup of oil for frying
  • applesauce and sour cream for serving
• The Way of Preparing
  1. Secret to crisp latkes: use a cast iron skillet to keep your temperature even.
  2. Preheat oven to low/200°F/95°C. Line a rimmed baking sheet with a double layer of paper towels. Set a wire cooling rack over this. This is to keep your latkes warm until serving and to let them drain a bit. Put this pan in the oven.
  3. Shred and drain your potatoes and onions. Use a cheese cloth or clean kitchen towel to get as much moisture as you can out of your potato/onion mix.
  4. Using your fingers or a wooden spoon, stir together the potato, onion, eggs, flour (or matzo meal), salt, and pepper.
  5. Heat your oil over medium high heat. You want about a quarter of an inch up the side of the pan for your oil.
  6. Scoop out mix, a quarter cup at a time, and carefully drop into your hot oil. Use the back of a spatula to flatten slightly.
  7. Fry latkes, about four minutes a side, or until golden on both sides. Do not crowd your pan when frying.
  8. Transfer to your warm oven/cooling rack until all latkes are fried.
  9. Latkes are best served immediately with applesauce, sour cream, or both.
     
• Notes:
  • Refrigerate leftovers, if any, in an airtight container. Warm in a 300°F oven for six to twelve minutes, taking care not to burn them.
    

No spell here, I’m afraid. Just delicious, fried potato pancakes and a nod to my more-ish-than-Jewish heritage.

Happy Cooking! I would love for you to send me pictures of your versions. And please share any recipes you’d like me to make!