What do latkes and the Cavaliers have in common?

December 25, 2014

What do latkes and the Cavaliers have in common?


I like to partake in them on Christmas Day…

It has become a Christmas tradition for the Cleveland Cavaliers to play the Miami Heat on Christmas Day. LeBron was welcomed back with open arms to Miami after leaving them to come back “home.” I think LeBron got booed when he came back to Cleveland after leaving. Then again he did win them two rings.

The Cavaliers could not pull out a win against the Heat today despite the late comeback and LeBron hugged Dwayne Wade after. Touching (sarcasm is real).

Other Christmas Day games…

The Wizards beat the Knicks, OKC beat San Antonio, the Lakers lost to the Bulls, and Clippers beat the Warriors.

You don’t have to be Jewish…

To love latkes…Who doesn’t love fried potatoes?

I rarely eat latkes throughout the year but something about Christmas and the holidays makes me crave these delicious potato and onions fried in the symbolic miracle of oil that lasted for 8 days.

I generally like to mix multiple recipes that I find online to make what I think is the best version. Here is my recipe:

3 large russet potatoes
3 orange sweet potatoes – these add a sweetness to the latke but you don’t have to use them
1 medium yellow onion
1/2 cup of flour
3 eggs
1/2 tsp of baking powder
minced fresh parsley about 1tsp
coarse salt and pepper
oil for frying…I used olive oil, but vegetable or peanut works just fine
applesauce and/or sour cream

After peeling the potatoes, grate the sweet potatoes first because they will oxidize (turn brown) less
Grate the russet potatoes…I made two batches one with sweet potatoes with a little russet mixed in and the other with just russet.
I recommend getting one of those grating gloves so you don’t lose skin in the mixture.
Now many recipes say to drain the potatoes and wring them in a dish towel…I hate dish towels so I don’t have any around. I wish I did today…Oh well you will just get a less crispy latke. I did drain the potatoes in a strainer. Save the potato water you drain away.

Grate the onion holding on the end so you don’t catch your skin – thank you Martha Stewart.

I also drained the onion in a strainer.

Lightly beat the 3 eggs in a separate bowl. Pour the oil in a frying pan over medium heat to about 1/4 inch.

Mix the flour, baking powder, salt and pepper.

Take the russet potatoes and add the half the onion, parsley, egg, and flour mixtures to the potatoes. Then the other half to the sweet potato mixture. I added regular potatoes to the sweet potatoes because sweet potatoes are drier and less starchy. Maybe thats why they are healthier.

Take the water you drained from potatoes and pour off the water. You will be left with a paste. That’s starch and great to keep the latke together. Add it to the mixture.

Now you have your mixture. Your oil should be hot enough by now.

Side note: Close all doors to your bedrooms and open windows. Fried foods are great, but the smell of frying in your clothes and furniture not so great. Plus it takes days to air out.

Take a spoonful of your potato mixture and drop them into the oil. It should sizzle immediately…if not its not hot enough. Flatten out the potato mixture in the oil. Once the latke is browned on the edges its time to turn them. Let them fry a bit longer until browned on the other side.

You will find the sweet potato mixture is harder to keep together…hence I used some regular potatoes and added a little more egg and flour to that batch.

When the latke is done let them drain on paper towels. They are ready to serve. If you are not serving immediately place them on a baking sheet and let them cool. You can freeze them and warm later in the oven.

Serve the latke with applesauce or sour cream. Applesauce is my favorite. Salt and pepper to taste if needed.

Merry Christmas, Happy Hanukah, Happy Holidays, Happy Kwanza, you know all that jazz…Most of all Thank you for reading!

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