Sunday, December 7, 2008

Latkes, latkes and more latkes and a little brisket



I know when Hanukkah is getting close because Jonathan starts begging for me to make latkes. I am planning to make a ton next week as I always do but I thought it sounded yummy enough that I made some tonight as well. Here is the recipe:

1 pound of russet potatoes (don't use waxy ones)
1/2 brown onion
2 eggs
3 Tablespoons flour
canola oil or vegetable oil

Peal the potatoes and put them in cold water. One by one grate them on the small part of a grater. Do not use a food processor or the larger grate because you are not making hash browns. You will want them to be a very fine grate.

When done with the potato, grate the onion the same way and mix in.

Place grated potato and onion in a strainer and strain out all of the water. This will not be a quick process. You may want to do it in batches. The reason for this very important step is because waterlogged potatoes do not crisp up.

Once drained add eggs and flour and mix well.

Add oil to a large skillet and heat to about 350. I use an electric skillet so I can control the heat.

Using a tablespoon drop in scoops of the potato mixture. Once in the skillet take the back of the spoon and gently flatten the center so it's not real thick.

Let brown then flip until golden brown. Take out and place on plate with paper towels or place a cooling rack over a baking sheet and place on rack. Lightly sprinkle with salt.

Serve with applesauce and/or sour cream

My family has enjoyed latkes for generations as many Jewish families have. I hope you enjoy them too. If you have any questions let me know.

I like to serve them with brisket. Here is the easiest brisket recipe in the world.

1 brisket
1 packet of onion soup mix
aluminum foil

Preheat oven to 350 degrees
Trim fat from brisket
Place in center of a very large piece of foil
Sprinkle half the packet of soup mix on the brisket and turn over
Sprinkle the other half of the soup mix on the other side of the brisket
Cover the brisket with the foil and be sure not to leave any holes or pockets that steam can escape from.
Place in a shallow roasting pan.
Place in oven and roast for 2.5 hours for a 2 lb. brisket
DO NOT OPEN OVEN OR FOIL DURING THIS TIME
When finished take it out of the oven and let it rest for 20 minutes before opening foil.
When done you will have a perfectly cooked brisket that made it's own delicious au jus.

Enjoy the holidays coming up!

5 comments:

Rena said...

Mmmmm! The last time I made a brisket was in the crock-pot. I'm sure this comes as no surprise ...

Sharon said...

Rena it actually occured to me last night that I could probably still wrap the brisket in foil with the soup mix and place it in a crockpot and let cook. I am going to try that next time just out of shear curiosity.

Doda said...

yummy!
Latkes. I'll need to start making some soon. I need the practise.

Rena said...

Oooh, let us know how it turns out, Sharon!

And hey -- where is Jules? I see her posting on Tania's blog, but never over here. Tell that girl to make her rounds! Heehee!

Sharon said...

Good question. I think maybe she forgot I had a blog. We are taking the kids to see that movie about the mouse with the big ears on the 22nd. I'll ask her! :)

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