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Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.
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Servings: 1 cake (makes about 12 cakes)
Time: About 30 minutes active; 90 minutes total
2 pounds potatoes, peeled
1/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium onion, quartered
3 tablespoons canola oil
1. Cover potatoes in water and refrigerate for 30 minutes. Drain and set aside.
2. Meanwhile, mix together flour, soda and powder. Set aside.
3. In a food processor, grate potatoes and onion together. Turn out into a colander in the sink. Place a bowl on top of the mixture and add a weight. Let drain 30 minutes.
4. Put mixture into a large bowl and add dry ingredients. Add eggs, and mix together well.
5. Heat 1 tablespoon oil in a large skillet over medium heat. Spoon scant four 1/4 cup latkes into skillet. Turn over when edges are browned, about 3 minutes. Brown on the other side for another 3 minutes. Remove and drain on paper towels. Repeat with remaining mixture and serve with sour cream and applesauce.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.