Latkes (a PopPop recipe)

My Dad loved latkes.  He loved to eat them, he loved to make them, he loved to share them.  And so, I am sharing his recipe with you in hopes that you will love them too.  They are absolutely delicious!  Read the recipe through first since it's a little weird with reserving the potato water.  Making latkes takes a while so allow plenty of time.  I am not sure how many this makes but I will update it next time.  It's probably the right amount for a family of 4 (and you'll have a few leftovers to fry up with an egg for breakfast).

POTATO LATKES

NOTES

Use small shredding disc

Thinner latkes make crispier latkes

Keep warm in a 250 oven

You can make ahead and reheat at 375, 3 minutes per side

Frozen latkes 6 minutes per side.

Latkes are best fresh but can be kept warm in the oven for up to 1 hour. 

And you can never have enough salt. I like to add one carrot, grated, for color.

2 pounds large russet (baking) potatoes (about 4)

1 large onion (approx  a short cup)

2 tablespoons fresh lemon juice

1/2 cup all-purpose flour, or matzo meal

3 large eggs, lightly beaten

Oil for frying

RECIPE

Preheat the oven to 250°F with a rack in the upper third (to keep the latkes warm).

Coarsely grate potatoes and onion using a food processor fitted with a medium shredding disk. 

Add lemon juice and toss to coat. Soak the potatoes in ice water for 30 minutes (to prevent discoloration and to get the starch to solidify on the bottom of the bowl). 

Transfer potatoes to a kitchen towel, in batches, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. 

Keep the water in which the potatoes were soaking and allow it to rest for 10 minutes, leaving the starch to settle at the bottom of the bowl. 

Then, after carefully pouring the water out, you’re left with starch, which you then add to the potatoes. 

Stir in flour, eggs, and 1 1/4 teaspoons salt until just combined. 

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. 

Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into the skillet, then flatten to 3 inches in diameter with a slotted spatula. 

Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) 

Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. 

Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in the oven. 

Make more latkes.

Lentil Burgers aka Lentil Cakes

This is a recipe in progress.  I am pretty happy with it as a base recipe but I want to tweak it a bit still.

Untested ideas: You could make them gluten free by subbing in GF breadcrumbs.  Flax egg will likely work well for an egg substitute if you want to make them vegan.  Let me know if you try these ideas!

Lentil Burgers aka Lentil Cakes
makes 8-10 burger sized cakes (or you can make them tiny for appetizer bites)

generous 1 cup lentils, any kind will do
2 cup breadcrumbs
3-4 eggs
cumin and coriander, or go with your own flavor combo
garlic and onions, finely chopped OR garlic scapes, chives

Place lentils and 4 cups of water in a medium pot and bring to a boil.  Reduce to a simmer, season with salt, and cook for 15-20 minutes till cooked.  Strain and set aside to cool.

Mix cooled lentils with breadcrumbs, eggs, spices, garlic and onions.  Heat frying pan with a little oil.  Using your hands, grab a fist sized portion of the dough and shape into a burger.  Place in the pan and make more.  Cook a few minutes a side till nicely browned.  Place in oven to keep warm.  They freeze great!  You can also put them on the grill after they are cooked to keep warm.

Serve with:
sour cream and garlic scape pesto
yogurt cucumber dill sauce
on a bun like a burger
ketchup
salad