Hanukah began at sundown tonight and I am so excited! I love the glowing lights of the hanukiah (Hanukah menorah) and the free pass to indulge in my favorite fried foods; most traditionally soufganiot (donuts) and latkes. Potato latkes are a staple of Eastern European Jewish Cuisine. Crunchy, salty, and starchy, laktes achieve the triumvirate of the best potato flavors.
I can get a bit neurotic about what foods I give the baby. She is eleven months old and a french fry has never passed through her lips. I feel like there will be plenty of years ahead where fries, hamburgers, ice cream, and candy will be inevitable so for now I have been enjoying the chance to keep her far away from all of them! However, for her first Hanukah there was no way I would be able to deny her the experience of participating in our celebratory meal.
So, I needed a baby version of my standard latkes. My latke of choice is shredded and deep fried to more of a chocolate rather than golden brown and then doused in sour cream and applesauce. For Baby Flava I decided to go for something slightly less greasy and of course not too crunchy.
Try out this recipe on your little pitseleh (little one) and let us know what you think.
I can get a bit neurotic about what foods I give the baby. She is eleven months old and a french fry has never passed through her lips. I feel like there will be plenty of years ahead where fries, hamburgers, ice cream, and candy will be inevitable so for now I have been enjoying the chance to keep her far away from all of them! However, for her first Hanukah there was no way I would be able to deny her the experience of participating in our celebratory meal.
So, I needed a baby version of my standard latkes. My latke of choice is shredded and deep fried to more of a chocolate rather than golden brown and then doused in sour cream and applesauce. For Baby Flava I decided to go for something slightly less greasy and of course not too crunchy.
Try out this recipe on your little pitseleh (little one) and let us know what you think.
BABY LATKES
1/2 yellow onion
1 medium sized white potato
1 medium sized sweet potato
1 egg
3-5 tablespoons of flour or matzoh meal
Salt & pepper to baby's taste
Canola oil
Pre-heat your oven to 375 degrees and wash and peel the potatoes. In a large bowl, shred the onion and potatoes and sprinkle with a bit of salt. Let stand for about 10 minutes. Squeeze potatoes and drain any excess liquid and place the potato mixture into a food processor. Blend until the mixture is pureed and add the egg, flour (until the consistency is a little thinner than sour cream), ground pepper and mix.
Heat a skillet to medium and place 2 teaspoons of canola oil in the bottom of the pan. Spoon the potatoes into silver dollar size pancakes and saute until browned (about 3-4 minutes on each side.) Once browned, place all of the latkes on a paper towel to get off any extra fat, then place on a baking sheet and finish cooking in the over for 5-6 minutes.
Break into baby sized pieces and enjoy with sour cream and apple sauce. Yum.
1/2 yellow onion
1 medium sized white potato
1 medium sized sweet potato
1 egg
3-5 tablespoons of flour or matzoh meal
Salt & pepper to baby's taste
Canola oil
Pre-heat your oven to 375 degrees and wash and peel the potatoes. In a large bowl, shred the onion and potatoes and sprinkle with a bit of salt. Let stand for about 10 minutes. Squeeze potatoes and drain any excess liquid and place the potato mixture into a food processor. Blend until the mixture is pureed and add the egg, flour (until the consistency is a little thinner than sour cream), ground pepper and mix.
Heat a skillet to medium and place 2 teaspoons of canola oil in the bottom of the pan. Spoon the potatoes into silver dollar size pancakes and saute until browned (about 3-4 minutes on each side.) Once browned, place all of the latkes on a paper towel to get off any extra fat, then place on a baking sheet and finish cooking in the over for 5-6 minutes.
Break into baby sized pieces and enjoy with sour cream and apple sauce. Yum.
1 comment:
The secret to a crisp latke for those with teeth...make sure your oil is hot before you put your potato in. If you don't, your potato will soak up the oil and not get crispy. I will wipe out the pan every few batches to get rid of any bits left in the pan so they don't burn.
If I have my choice, I like to make my latkes in an electric fry pan. The temperature stays constant and I find I get the best results when making large batches. When making large batches keep the latkes warm on a pan in a 250 degree oven.
Happy Hanukah!
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