Dolly - champagne and latkes

33055

Thu, Dec 14 2017, 10:10 am

Dolly Welsh wrote:

I do. Beat an egg in the bottom of a large bowl, but unpeeled Idaho potatoes through the shredding, the Julienne blade, ,making sticks. Also put a smaller number of yellow onions through that blade. Mix all that up with the egg, with a spoon and your hands. Salt a bit. Then dry this very wet mixture up with matzoh meal, until it stays on a sideways spoon. Fry in bland oil (not olive oil) by flattened large spoonfuls, turned once. Cover with a splatter screen, and open the window. The spoon should be your biggest serving spoon. These are not little bitty latkes. They should get brownish. Don't rush them.

Eat them right away hot out of the pan, or kept hot on a blech, washed down with sparkling apple cider. Apple sauce is nice on the side, some people use sour cream.

Salt them, but not too too much.

If you use too much egg, you will need to use too much matzah meal to dry the mixture, and then you lose the potato taste. Start with one egg.

No pepper. No other seasonings. Don't even think of peeling the potatoes. Just scub them with a brush and trim any eyes and spots.

Dry the latkes off on paper towels right after they are cooked, if you like. They will be a less oily. But it's not necessary.

Champagne will do fine too.

It's simple and not hard, but messy.

An exhaust fan will be handy.

Keep an open box of baking soda near the stove just in case.

You might find it handy to have two spatulas to turn them.

My original post is below.

Hi,

Can anyone find the thread where Dolly was musing and said champagne goes good with latkes? It was in a latka recipe thread if I remember correctly.

I can't help thinking of her this time of year. Here's to you Dolly! Cheers

. I hope you are still twisting your pearls when you disapprove.

Last edited by 33055 on Thu, Dec 14 2017, 11:54 am; edited 1 time in total