It’s Chanuka, which means it’s time to eat a few (just a few) potato latkes. I’ve been using the same recipe for Potato Latkes for years but this year I came across a new recipe (via Facebook) from Tori Avey  that I thought I would try.

The secret to my success was actually READING the entire blog post! Generally I just skim a recipe and this time I actually read it twice.

These tips really made a difference:

•I used Peanut Oil. Believe it or not , it was the first time I’ve bought Peanut oil!!

• I made sure the oil was actually the right temperature (I placed a popcorn kernel in the oil and it popped – so I knew the oil was ready).

• I grated the potatoes by hand. (not sure this made a difference but….LOL). Usually I take out my beloved Cuisinart for this job but since I moved I can’t find the blade. Don’t ask. ARGHH

• I used a cheesecloth (purchased from the dollar store) to really wring out the excess water.

Recipe for Classic Potato Latkes (from Tori Avey)

INGREDIENTS

• 2 1/2 lbs. Yukon Gold potatoes
• 1 large white or brown onion, shredded  (I left this out – not sure why)
• 3/4 cup matzo meal or bread crumbs (I used bread crumbs)
• 2 eggs, beaten
• 1 tbsp potato starch ( I used baking powder)
• 1 1/4 tsp salt, or more to taste
• 1/2 tsp pepper
• Peanut or grapeseed oil for frying (about 1 1/2 cups) (I used peanut oil)

DIRECTIONS:

1. Grate the potatoes and immerse into cold water to prevent discolouring.  Drain and put the grated potatoes on a cheesecloth and then wring it out like there’s no tomorrow.

2. Grate the onions (again, I skipped this part – not sure why)

3. Add the squeezed out grated potatoes, onions and the rest of the ingredients into a bowl and mix the ingredients till everything is well blended.

4. Heat the oil in a large pot. I was really generous this time  with the oil and it made a difference. After a few minutes, I then placed a popcorn kernel in the oil. It popped which meant it was the right temperature. You could also use a piece of bread and when it turns golden brown ..then you know the oil is ready.

5. Form latkes into patties and then gently drop into the hot oil with a slotted spoon. After 2-3 minutes – flip over. Take them out of the oil and place them on a paper towel to absorb the oil.

5. Serve….with applesauce, sour cream or both!!

Happy Chanuka…to all who celebrate! ps these latkes are traditionally served at Chanuka but I have no idea why I don’t make them all year round. They are DELICIOUS.

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There’s a few dishes I make that can really stink up my apartment. (do you like my honesty?). In no particular order they are:

1. TUNA BURGERS : Delicious and easy to make…but man-oh-man the odour from these tuna burgers permeates the air like there is no tomorrow!

2. BEER BATTERED TILAPIA: One of my favorite meals to make but there is a price to pay. #fryingsmell

3. POTATO LATKES: Thankfully I only make this dish around Chanuka but still….

4. FRENCH FRIES: As much as I love my beloved french fries…., the smell it leaves behind is almost unbearable.

I’m pretty sure that even when I lived in a house, the air was still thick with food odours whenever I fried something. I tried incense, opening windows, boiling cinnamon water…you name it. Then I was introduced to the Honeywell AirGenius 5 Air Cleaner. Talk about a brilliant machine. I press a button and bingo – no more “odour”.

Here’s more info about this genius machine. (no pun intended)

The Honeywell AirGenius 5 Air Cleaner takes the guesswork out of air purification with SMART CONTROLS that DO THE THINKING FOR YOU with five intuitive operation settings: Sleep, Germs, General, Allergen, and Max.

It’s easy to maintain and QUIET too. (seriously)

So, if you suffer from allergies or want to eliminate nasty odors from your house/apartment- the Honeywell AirGenius 5 Air Cleaner is the answer!!

Please note: I was provided with a Honeywell AirGenius 5 Air Cleaner, however all opinions in this blog post are my own.

For more information:

Twitter: @HoneywellPlugIn

Facebook: https://www.facebook.com/HoneywellPluggedIn

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It’s that time of year again, when my family inhales consumes latkes. Trust me, I’m not complaining. I love latkes. Everyone does! Here’s the recipe that I have been using for close to 20 years. It’s adapted from Still Life with Menu Cookbook by Molly Katzen.

The reason I prefer this recipe is due to her secret trick: you parboil the pototoes.

Let’s start from the beginning K?

(my mom would be proud that I really tried hard to get peel off ALL of the skin!

9 yellow potaotes – peeled

the cusinart does a great job of grating - no fuss, no muss

Grate them in a cusinart. (or by hand)

Then, take the grated potatoes and put them in boiling water and par boil for 10 minutes.

RINSE under cold water – (this takes a bit of time cause you want the potatoes to be cool for the next step) and squeeze out the excess water.

Place the grated par boiled potatoes in a bowl, along with 4 eggs and 3/4 flour, and salt.

Last step..simple eh?

Place dollops of  the mixture on a heated griddle with vegetable oil. I love using my griddle for latkes for two reasons 1. you  dont have to use a lot of oil 2. you  get to make a lot of latkes at a time.

so simple...I swear.

FINISHED RESULT..

ready to be inhaled...with sour cream or applesauce.

I love Chanuka don’t you?

For those of you looking for last minute gifts, please check out this guest blog entry I wrote for Everything Mom.

Happy Chanuka and Happy Cooking.

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