by Elizabeth Lock
After several tries, I believe I have finally come up with a delicious, doable latke recipe. These are so good, why wait only for Hanukkah?
2 1/2 lbs russet potatoes
1 slender zucchini, 8-9 inches long
1 medium yellow onion
1/2 cup all-purpose flour
1/2 tsp ground black pepper
3/4 tsp rosemary garlic salt or garlic salt
1/2 tsp granulated onion
Light olive oil
Kitchen or cheese cloth
In a food processor, grate the potatoes with skins on. Transfer them to a mesh strainer and rinse under cold water until the water runs clean. Be sure to gently press the potatoes to make sure you remove as much starch as possible. Press again to remove extra water and transfer to a large mixing bowl with a couple paper towels or cotton kitchen cloth in the bottom.
Preheat a medium-sized skillet on medium heat. My stove is a digital electric and I set it to 4.5 on the turbo burner. You may need to adjust according to your stove. I also used a cast-iron pan. Pour enough oil so that it measures roughly 1/4 inch up the side of the pan.
Next, cut the ends off the zucchini and peel the onion. Send each one through the food processor with the grater attachment. Line the strainer with the kitchen cloth and pour the zucchini and onion into it. Wrap the cloth well and squeeze out as much liquid as possible. Remove the towel from the bowl. Pour the zucchini and onion into the bowl with the potatoes. Mix together so all ingredients are evenly distributed. In a small bowl, beat the eggs with the spices. Sprinkle the flour evenly over the top of the potato mixture. Stir together until flour is mixed in a bit. Pour the egg mixture evenly over the top. With clean hands, mix all ingredients thoroughly until flour and eggs are evenly mixed through. Transfer into the strainer and place the strainer inside the mixing bowl. This will keep the mixture from getting the typical soupy consistency that can be cumbersome.
Using a 1/4 cup measure, gently pack with the potato mixture until it’s scant 1/4 cup. When oil is hot enough, it should give a steady fry but not pop and crack a lot. Gently tap the measuring cup until the mixture releases into the pan. It should come out with one or two taps. Gently press down the latke with the bottom of the measuring cup until it’s fairly flat. Repeat until you have enough latkes to comfortably fill the pan with enough room to do some flipping. I did five around the edge of the pan. When the potatoes turn golden brown or appear crispy enough (sometimes they can be sneaky), carefully flip with a spatula taking caution not to splatter the oil on yourself. When both sides are slightly crispy, transfer them to a cookie sheet in a pre-heated oven set to 200°F. Continue until all the potatoes are cooked. You will need to add more oil to the pan as it’s absorbed. I noticed that if there wasn’t enough oil in the pan, the potatoes would get too crispy too fast.
Serve with yogurt dip. I used plain, fat-free yogurt, rosemary garlic salt, and Trader Joe’s 21 Seasoning Salute to taste. You may want to make this a day ahead so the flavors have time to merge. You may also serve with applesauce.