For latkes! Below, my recipe for potato pancakes (from a 2005 post). But first: anyone up for live blogging tonight, or are y’all still Christmasing?
Latkes (potato pancakes)
For my wife and son, both small eaters, I use one good-sized russet potato, one small onion, and two eggs.
Peel and coarsely grate the potato. Add about 1/2 teaspoon of salt and toss to mix. Over the next few minutes, the potato will give up some of its water. You can pour this off, but in my experience the ultimate pancake is only subtly different.
Beat two eggs in with the potatos. Add a heaping tablespoon of matzo meal (NO, flour or bread crumbs will NOT substitute) and mix well. Coarsely grate one small onion and add this to the mix. The onion is optional, but I think it adds considerable character. Freshly ground black pepper is a must.
The matzo meal will absorb some of the liquid over the next five minutes. That’s about as long as I have patience to wait. In a nonstick pan, heat vegetable oil (a thin layer — don’t skimp, but your pancake shouldn’t swim, either) until a bit of potato sizzles.
I make my latkes about three inches across. I flatten them slightly with a fork. If your cooktop doesn’t heat evenly, turn the pancakes before flipping. Before flipping, you want ‘em GBD, as Alton Brown says (golden brown and delicious). The second side will brown more unevenly than the first, but don’t worry about that.
Drain. Serve with sour cream.
Or just eat ’em hot.