You didn't think we could do it, did you. Potatoes, again. Oh but we were able to. I mean what's a Sunday without Sunday morning potatoes? As I've told you before, I generally wake up before Ben and lay in bed contemplating this weeks Sunday morning Potato experience. This week, I had just one red potato to use, well I mean I had more potatoes, but potato is just one part of Sunday morning breakfast (except last week when I was too lazy to stock up on groceries.) This week I tried to go above and beyond for Sunday morning. It included Red Potato Latkes, an Everything bagel, and good old scrambled eggs (plain and simple.)
Potato Latkes are a traditional Jewish food and I think each family has their own recipe. I know how to make MY mothers potato latkes, but this Sunday morning when I was only making one potato I had to tailor the recipe a little, because the quantity of potato was so small. Latkes are traditionally fried in vegetable oil and appear at a majority of the holidays but especially during Channukah where the celebration of oil burning for 8 nights is celebrated with fried foods. These are good as a side dish, main coarse (just add sour cream and sugar or applesauce) or as we found out this week as a Sunday morning addition.
The reason why these potatoes are titled the wrong way because the recipe is a little different, and I think made these latkes special, not necessarily better than traditional ones, but still good enough for Ben to gobble up and ask for more.
Potato Latkes the Wrong Way (small batch)
1 medium Red Potato
1 Egg Yolk
2-3 Tbsp All-Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Garlic Salt
1/4 tsp dried Parsley
Grate entire potato on the thicker side of a hand grater. If you do it too small you'll end up with potato mush. You want it about the same side as if you were making hash browns. Add in yolk and flour and mix until you have a little bit of a bater with the potato, egg, flour mixture. Meanwhile in a sautee pan heat vegetable oil to medium high heat. Add seasonings to the potato mixture and stir to combine. Once oil has heated spoon potato into the pan and let cook until golden brown about 5 minutes or so. Flip and let the other side brown. Once finished on both size, about 10 minutes (depending on how big you make your latkes) let sit on a paper towel to drain any excess oil. You want the outside to be crunchy. Then eat!
Normally you would be making more than one potato and I would then recommend using the entire egg and additional flour (to make a smooth consistency.) I would also say that if you have a fry-a-lator or a deep set pan to fill with oil and really fry these potatoes instead of my quick-fix apartment style solution. You can add in a cut up sauteed onion to the mixture or any seasonings that you prefer. Its really a great recipe that you can tailor to the tastes you like. Red potatoes are not the traditional, either Yukon gold or Idaho potatoes are really what most people use. But use what you have and make it how you like.
So try it out. Its good the wrong way.