We are TWO DAYS away from the Amazon Original Series premier of third season of The Marvelous Mrs. Maisel. Eeeek! I have only been waiting a year for this season to be released, it really is like Christmas is here early for me this year…or should I say Hanukkah?
In honor of the season premier, I am sharing THREE of my favorite Jewish recipes to gear up for the release date on December 6th. The first dish I shared was a recipe for Classic Noodle Kugle – if you missed it, definitely go back and check it out! The second dish is a recipe I absolutely love for Golden Potato Latkes. I love this recipe because you pretty much have everything on hand to create this dish right in your pantry. I love Potato Latkes for breakfast and brunch all year round, and you will also traditionally find them at Hanukkah celebrations in the Jewish community.
Potato Latkes are best served as soon as they are cooked, but you can reheat them in the oven, I suggest doing this in a 350°F oven until they are crisp again. I’ll be adding these to my Classic Noodle Kugle along with one more Jewish dish for tomorrow’s premier – any guesses on what I’ll be making? Stay tuned! 🙂
Potato LatkesDifficulty: Easy
Savory Potato Latkes are a great addition for any meal of the day. I especially enjoy serving them for breakfast and brunch along with some freshly made apple sauce.
1 1/2 pounds yellow potatoes, peeled
1/4 finely chopped shallots
2 eggs, beaten
2 tablespoons flour (or more)
1 1/2 tablespoons salt and freshly ground black pepper
- Grate the potatoes in a food processor using the grating blade. Line a sieve with a cheesecloth (or a thin linen towel) and place over a bowl. Place the potatoes in the lined sieve and twist the cheesecloth or linen into a pouch and squeeze out some of the moisture. Allow the mixture to drain over the bowl for about 15 minutes. After the potatoes have drained, pour out the liquid from the bowl, but save the white potato starch you will see at the very bottom of the bowl.
- Add the potatoes, shallots, eggs, flour, salt, and pepper to this mixture and combine thoroughly.
- Line a baking sheet with paper towels and place a cooling rack on top. Heat 1/4 inch vegetable oil over medium heat in a large skillet. Ensure the oil is hot, and then drop tablespoonfuls of the mixture and cook for about 3-4 minutes on each side or until golden brown and crisp. Do not over-crowd the skillet. Serve immediately or keep warm in a preheated oven at 200°F. Garnish with green onions and serve with sour cream, cottage cheese, or apple sauce.
- Golden Potato Latkes will last in the refrigerator for a day or two. Just be sure to wrap them well! When you need to reheat, do so in a 350°F oven until they are crisp again.
- You are able to freeze Potato Latkes for up to 2 weeks. Place cooled latkes on a baking tray and place in the freezer. Once completely hard, transfer the latkes to freezer bags and store.