How to Make Potato Latkes

Hanukkah really caught me by surprise this year.  Never in my lifetime has the holiday come so early. In fact, the last time Hanukkah came this early in the year was during the late 1800’s.

I certainly don’t want to make potato latkes (potato pancake) for Thanksgiving dinner. We always make the same potato dishes every year, at that time, and they have become a tradition.

So I’ve decided since Hanukkah comes at sundown this evening, this will be our latke day—tradition demands it. We will light the 1^st Menorah candle, say our blessing, and have our latkes with applesauce, or sour cream. Perhaps some barbecue chicken, steamed broccoli, and a salad would work well.  It won’t interfere with the preparation of cranberry relish or Waldorf salad which need to be chilled for Thanksgiving dinner.

Tomorrow’s dinner should be finished when it’s time to light the second Hanukkah candle. We will celebrate with a dessert—Pumpkin-Pie Cake (posted on this blog last year).

Then time to spin the dreidel!

     

Potato Latkes

 Ingredients:

      5 medium potatoes

      1 medium onion

      2 medium eggs

      3 tablespoons flour or matzo meal

      Salt and pepper to taste

      Vegetable oil for frying

Directions:

1. Peel potatoes and place in bowl of cold water until ready to prepare latkes.
2. Grate onion and potatoes alternately using large holes in grater.  Press out as much liquid as possible.
3. Blend potato mixture with eggs, flour, salt, and pepper.

4. Heat skillet with 1 inch of oil to medium high. Drop mixture one tablespoon at a time into skillet. Brown on both sides and drain on paper towel. Serve with applesauce or sour cream.

5. If there are leftovers place on a cookie sheet and freeze. Store in zip lock bag and keep frozen until ready to use.

6. To prepare later, heat oven to 450 degrees, place latkes on cookie sheet and heat until crisp. Do not store in frig or they will become soggy.

                                                 HAPPY HANUKKAH!

Surprise Oatmeal Pancakes

I got this basic recipe during the 1970’s from a Chicago friend of ours named Mike.  He was a traveling salesman and visited our area about once a month and usually spent the night.  One morning while he was there we were about to make breakfast when he decided to help out.  He made these wonderful oatmeal pancakes that were so delicious we adopted them for our own.  We’ve turned them into a Sunday brunch tradition at our home.  They never get boring because we change them by adding everything from blueberries to nuts and chocolate chips.  Let the children or grandchildren help out with this project.  They love making choices and adding their own  favorite ingredients.  

Ingredients:
1 egg
1 tbsp. canola oil
½ teaspoon salt
2 teaspoons cinnamon
3 tablespoons honey
1 cup plain or vanilla yogurt
½ cup milk
3 teaspoons baking powder
1 teaspoon baking soda
½ cup whole wheat flour
1½ cups old fashioned oatmeal

Optional: ½ cup chopped apple, a sprinkling of cinnamon, chocolate chips, blueberries, sliced strawberries, sliced almonds, chopped pecans, applesauce or anything else you or your assistants have chosen.

Directions: Preheat griddle to 350 degrees.
In a medium sized mixing bowl whip egg with oil.  Add salt, cinnamon, honey, yogurt and milk.  Mix thoroughly and then add wheat flour, oatmeal, baking powder, and soda.  Add the optional ingredients of your choice or those of your assistants.
Pour batter onto a warm preheated griddle and cook until beginning to set.  Turn pancakes over and continue to cook until springy in center.  These pancakes burn easily so keep temperature lower than recommended by griddle manufacturers.  Place on platter when done and keep warm in oven until ready to eat.  I promise your family will love these.  Serve with maple syrup, your favorite jam, or fruit.  Turn off the TV and telephone, sit at the table and have a conversation with your family.  What a treat!