On Saturday, I had to moderate comments on my post on the marbled thumbprint cookies, courtesy of my friend Adam (aka Pie). Since I could not come up with a snappy reply immediately, I’ll let this post speak for itself. Latkes are potato pancakes made out of shredded potatoes, onions, and other seasonings. They are typical Hannukah fare, as the oil where they are fried symbolizes the miracle of the cruse of oil in The Temple which lasted for eight days instead of one. Traditionally, they are served with sour cream and applesauce, but I didn’t have any on hand. Did that stop me? Saturday’s dinner was an excellent ice cream cone from Maggie Moo’s (key lime ice cream with crushed Teddy Grahams), so I was craving real food when I woke up on Sunday. Those three lone Yukon golds I had in the produce bin were begging to be grated.
I made the recipe by the directions, using two cloves of garlic and generous amounts of salt and pepper. In retrospective should have tried squeezing out even more moisture out of the potatoes before adding the eggs and flour. I should have also been a little bit more liberal with the use of oil to crisp up the potatoes, especially now that I know that part of the lore! They were super tasty! I served them with poached eggs, and a new brunch recipe was born. The next step will be to come up with a sauce to make them fully into Latke’s Benedict (not that they really needed it).
Tradition? Maybe not. Delicious? Oh yes!
So yes, Adam, I’ll be mailing you out some cookies this week. Just let me figure out how to pack them to make sure they arrive fresh.