Golden Latkes
Makes 36 servings
Ingredients
10 large potatoes, peeled (about 5 lb/2.2 kg)
2 onions, halved
2 eggs
1/2 cup (125 mL) matzo meal or finely crushed unsalted crackers (such as Saltine)
1-1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
vegetable oil for frying
Preparation
By hand or in food processor with shredder blade, grate potatoes alternating with onions. In large bowl, whisk together eggs, matzo meal, salt and pepper. Add potatoes and onions; toss to mix.
Pour enough oil into each of 2 large heavy skillets to come 1/4 inch (5 mm) up side; heat over medium-high heat until hot but not smoking. Using 1/4 cup (50 mL) lightly packed potato mixture per latke, add to pan, leaving 1 inch (2.5 cm) between each; flatten slightly. Fry, turning once, until edges are golden and crisp, 6 minutes. Drain on paper towel-lined racks.
With small sieve, remove any potato pieces from oil and discard. Repeat with remaining latke mixture, heating more oil as necessary. (Make-ahead: Let cool. Cover and refrigerate on paper towel-lined rimmed baking sheet for up to 8 hours. Recrisp on unlined baking sheets in 450°F/230°C oven for about 5 minutes.)
Three homemade latke toppings your guests will love (seen in image above):
• Roasted Red Pepper Relish - Makes 2 cups
1 jar (500 mL) roasted red peppers
1 green onion, sliced
2 tbsp (25 mL) chopped fresh parsley
1 small clove garlic, minced
1 tbsp (15 mL) white balsamic or wine vinegar
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) granulated sugar
Pinch pepper
Preparation: Drain red peppers and pat dry; finely chop. In bowl, combine red peppers, onion, parsley, garlic, vinegar, oil, sugar and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
• Chunky Maple Pear Sauce - Makes 2 cups
3 pears
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) grated nutmeg
2 tbsp (25 mL) maple syrup, liquid honey or granulated sugar
Preparation: Peel, core and chop pears into bite-size chunks. In saucepan, bring pears, lemon juice, 2 tbsp (25 mL) water and nutmeg to boil; cover and simmer, stirring occasionally, over medium-low heat until tender, about 20 minutes. Mash until chunky. Stir in maple syrup. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
• Pink Applesauce - Makes 2 cups
6 McIntosh or empire apples (2 lb/1 kg)
1/4 cup (50 mL ) apple cider or juice or water
3 tbsp (50 mL ) granulated sugar
2 tbsp (25 mL ) lemon juice
1/4 tsp (1 mL ) ground cinnamon
Preparation: Core and slice apples. In large saucepan, bring apples, cider, sugar, lemon juice and cinnamon to boil; cover and simmer over medium-low heat until tender, about 30 minutes.
Press through food mill or sieve to remove skins. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
