Like wearing white jeans, some things are just too good to be constrained by the calendar. And while the holiday season may have passed FRIED POTATO PANCAKES aka LATKES will never go out of style. To show you how to make this classic Bubbe-inspired Jewish soul food specialty we recruited none other than Fool’s Gold honcho Mr. A-Trak to help out in de kitchen. Don’t be a putz, check this out!
Full recipe after the jump!
PS @sammybananas I’m half sorry I stole your “player hater” line!
Emily Betty’s Beer Latkes
- 4 russet potatoes *you need russet or baking potatoes, not the fancy red kind
- 1/4 onion, chopped
- Three eggs
- 1/2 cup flour or Matzo Meal
- 1/3 cup beer (preferably Anchor Steam)
- Kosher salt and pepper
- Canola oil
1) Peel and grate potatoes into a mixing bowl.
2) Get rid off all excess water from potato gratings by placing them in a thin mesh strainer and giving them a few big squeezes. You’ll be surprised how much water they give off. You can also do this in a mixing bowl if that’s all you have.
3) In a separate bowl, whisk the eggs together.
4) Add the eggs, onion, flour/matzo meal, and beer to the potato mixture. Mix all ingredients together, and season well with kosher salt and black pepper.
5) Heat 1/4 inch canola oil in a deep skillet or pan over med-high heat. You will know the oil is hot when you tilt the pan and the oil moves in waves. Gently spoon latke mixture into the pan in circles, being careful not to crowd the pan (this will lower the temperature of the oil and result in less crispy, more soggy latkes). We’d say add about three to the pan at once.
6) Fry until golden brown on one side (approx 3-4 minutes) then flip. When the latke is finished frying, transfer to a plate lined with paper towels to soak up excess oil. Season to taste with salt, and serve.
7) Top with Apple Sauce and Sour Cream, sucka!
Fork The World!