Latkes, Latkes Good to Eat by Naomi Howland, is a children's Chanukah story about a magical frying pan that produces perfectly crisp latkes when one chants, "latkes, latkes good to eat, cook me up a Chanukah treat." Just like that, poof, five lovely latkes are ready for the eating. If only this frying pan existed in real life. Anyone who has made latkes before knows it can be messy, somewhat time-consuming and the chef usually doesn't get a chance to sit down until the last latke is lifted from the pan. Well folks, "times they are a changing" and I solemnly swear that if you use this delicious recipe and my secret latke techniques, not only will you have a delectable latke, you will also get to join your guests at the table this year. Chag Sameach (happy holidays), it's a Chanukah miracle!
Enjoy!
Title: Latkes, latkes good to eat
Author: Jerusalem Cookbook
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 12-24
Notes: I used green onion instead of chives. If you make your latkes golf ball size, you should get about 24 latkes. Some ideas for toppings: smoked salmon and capers; olive tapenade, caviar (not kosher)...
Ingredients
5½ cups peeled and grated Yukon Gold potatoes
2¾ cups of peeled and grated parsnips
⅔ cup finely chopped chives
4 egg whites
2 Tbsp of cornstarch
5 Tbsp of butter
7 Tbsp of sunflower oil (clean high smoke-point oil)
Salt and Pepper to taste
Sour cream and apple sauce to top
Instructions
Lay out your grated parsnips and potatoes on a clean kitchen towel and allow to drain a bit - about 20 minutes.
Now take the towel, with the parsnips and potato bits inside and ring out.
In a large bowl, take your "drained" parsnips and potatoes, chives, egg whites, cornstarch, 1 tsp of salt and plenty of black pepper. Take a fork and mix well.
Take a cookie sheet and line with paper towels. Using a scooper (about the size of a golf ball) gather your mixture and place on paper towel.
Heat your oil and butter over medium heat in a large heavy-bottom saute pan.
Heat your oven to 250-300F. Place a wire rack over a cookie sheet in the oven.
Now that your oil is at temperature, place about 4 scoops at a time. They should take about 3 minutes per side, or until a dark golden brown.
Remove from pan with a slotted spatula and transfer to wire rack in warmed oven. Continue the process until all the latkes are fried.
Remove wire rack and cookie sheet from oven, serve latkes warm.