Main Dishes, Sides

eighty

Baked Latkes

Who’s ready to celebrate Thanksgivakuh? I know I am! I also know I’m a little late with this, as this historic event did end December 5. But I think we can keep the celebration going, as  it is rumored the convergence of these two holidays won’t happen again for another 77,798 years! If you didn’t already know this, latkes are probably the best food. They’re basically super flavorful hash browns. What could be better?! I do however have one problem with this magical food: you have to cook them in quite a bit of oil, and each pan-full will probably get you 3-5 latkes, which -if you know anything about latkes- isn’t even a full serving. When I make them, the first 3-5 latkes rarely make it out of the kitchen, I think of them more as a cook’s fee. So that’s a long way of saying that after 10 rounds of frying your kitchen/home/clothes/pets are going to smell like a slightly classier fast-food restaurant. For days. Even with really great ventilation it’s tough. MAYBE if you leave all your windows and doors open while you’re cooking with fans running at full speed will the smell be a little less overpowering, but I doubt it. Side note, if anyone has any real tips on avoiding this they’d be very welcome! So, I decided the best way to work past the smell is to bake these bad boys. I KNOW, I KNOW, THAT’S NOT A REAL LATKE I’M SORRY TO MY ANCESTORS WHO ARE CLEARLY ROLLING OVER IN THEIR GRAVES BECAUSE THIS IS SUCH A TRAVESTY. Sry not sry guys, it really was not the worst thing in the world. Actually, they were kinda good! More than kinda! Try it for yourself and see what I mean!

Latkes (yields 24; adapted from foodnetwork.com)

– 3 1/2 lbs potatoes (grated)

– 2 large white onions (grated)

– 4 eggs

– 1 3/4+ tsp. salt

-pepper to taste

– 1/2 cup flour

– 1/2 tsp. baking powder

– Olive or vegetable oil (for pan)
Preheat oven to 425°F. Drain excess liquid from potatoes by squeezing them with a towel. Mix all ingredients in a large bowl. Coat a large baking sheet lined with parchment paper generously with oil. Make 1/4 cup latkes and flatten them. Bake for 15 minutes; turn and bake 10 minutes longer, making sure they’re not sticking to the pan. Serve with applesauce or sour cream!

 

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

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