Beanery Online Literary Magazine

December 1, 2010

Falalala Latkes

BEANERY ONLINE LITERARY MAGAZINE

FALALALA LATKES

Leslie Nemeth

     Twenty pounds of potatoes.

     My kids are anxious to start peeling! We put our chairs in a circle in the kitchen and throw old newspapers in the center of our circle. It is our yearly ritual. With extra peelers purchased, anyone who wants to help is welcome. Sometimes friends of the kids drop by and join in on the fun.

     The pressure that some people feel at Christmas does not exist for this bunch. The only stress is figuring out if we have enough potatoes to feed tomorrow’s crowd. After peeling, we have to cut the potatoes into pieces that will fit into the food processor and then soak them in cold water overnight. Next we have to peel five pounds of onions and quarter them. Time for some tears! Everything is refrigerated. Then we go to bed with visions of potato latkes in our heads.

     The morning of the Hanukkah dinner arrives. We plug in the food processor and begin grating potatoes. Oil is placed in the frying pan. We mix potatoes along with grated onions, add all the other special ingredients and the latke-making begins. Everyone puts on their aprons.

     A small ice cream scoop is used to plop the mixture into the oil. Salt and pepper is added and pressed down with a spatula. As the potatoes begin to crisp, we turn them and watch them brown on the other side. Then we place them on a paper towel to drain before placing them in the pre-warmed oven while we make new ones.

     Everyone says that you can smell the latkes from about a block away! Can I sneak a taste? Sure. There will be so many when the trays are filled. Enough for everyone, and leftovers.

     Hanukkah dinner now begins ~ good friends and family arrive. Time to enjoy the “fruits” of our labor. Candles are lit as we say a prayer. 

     The brisket is sliced and the latkes are served with a side of applesauce or sour cream with chives. After dinner, dreidels spin and small gifts are exchanged. The warmth and love of the holiday surrounds us.

     Happy Hanukkah to all!

Potato Latkes

serves 4-6 people

1-5 lb. bag of russet potatoes, peeled and sliced, grated

4 medium sized onions, chopped or grated

1 cup of matzo meal

1 cup flour (give or take)

6 eggs, whisked

salt and pepper

garlic powder (opt)

oil, lots of it

  • Grate potatoes and onions. 
  • Add flour and matzo meal. add flour and matzo meal.
  • Add egg and mix together. A “goopy” consistency is good.  Mix well. Add more flour if mixture is not holding together well.
  • Heat 1 1/2+ cups oil in a frying pan to a medium high heat.
  • Using a small scooper, put potato balls into hot oil. Press down with spatula.
  • Let brown and turn over.
  • Season with salt and pepper (garlic powder is optional).
  • Place on paper towels to drain.
  • Keep warm in oven till ready to serve. Serve with sour cream/chives and or applesauce.

Note: If reheating as a leftover, NEVER put in microwave, only in the oven.

~~~~~~~~~~~~

TO RECEIVE E-MAIL NOTIFICATION

OF NEW POSTS ON THE BEANERY ONLINE LITERARY MAGAZINE

Subscribe!

(to subscribe see upper right hand post on this site—

Notification will begin after you confirm your subscription

on the e-mail you will receive from wordpress.com )

 ~~~~~~~~~~~~

ADDITIONAL READING:

THE HOLOCAUST STORY OF A TEENAGE VICTIM (Part 1)

SNOW GLOBE

HIS KIND

SALLY MARTIN: MUSTANG SALLY’S GUIDE TO WORLD BICYCLE TOURING

COOK BOOKS AND FOUR LEAF CLOVERS

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: