The Missus has developed a habit of leafing through some of my magazines lately.....which is kind of strange since She really hasn't shown much interest in the stuff I subscribe to. So why the change? Here's a typical scenario.....
Me: "What are you looking at in Saveur?"
She, pointing to a photo: "This is what I want for dinner."
Me, looking at the photo: "You want Latkes? I've never made Latkes, I don't even know if I'm genetically predisposed to making Latkes."
She, coming up with the pat response: "Don't worry, you can cook, it's easy......" Pointing to photo: "See, it's just a pancake. YOU CAN MAKE A PANCAKE, CAN'T YOU?"
Me, suddenly realizing that I've been both complimented and called out at the same time: "humph...."
She: "Hey, you can do a post on it...."
Me: "I'm not sure, you realize that many family's treasure their recipes for Latkes, and I don't want to insult anyone...."
By this time, She had lost interest and left the room.....probably moved on to bigger and better things. It's a good thing that I've down sized my magazine subscriptions, and only receive a few publications, though I shudder to think what She may come up with in Sports Illustrated! Come to think of it, I think I'd better put my cookbooks under lock and key.
As noted, this has been modified from the recipe in the December 2007 issue of Saveur. One key change was the substitution of green onions(scallions) for chives, which looked positively terrible at the market.
2-2/12 lbs Yukon Gold Potatoes
1 Medium onion
2 Bunches Green Onions sliced
3 Tb Matzo Meal
2 Eggs lightly beaten
Fresh Ground Pepper & Kosher Salt ot taste
1 - Over a bowl, using the large-hole side of a box grater, alternate grating onion and potatoes.
2 - Sprinkle salt over potato-onion mixture, and transfer to a colander set over a bowl. Let drain for 10 minutes.
3 - Squeeze out as much moisture as possible from mixture, allowing the liquid to drain into the bowl. Set liquid side to let the starch in the liquid settle.
4 - Place mixture into another bowl, cover, and set aside.
5 - After 5 minutes, pour off the liquid, leaving settled starch behind.
6 - Mix starch into the onion-potato mixture, along with green onions, matzo meal, eggs, salt, and pepper.
7 - Heat canola oil in a pan to the height of about 1/4" over medium heat.
8 - Form mixture into balls, using about 1/4-1/3 cup of the mixture for each ball. Place ball into oil, and flatten with a spatula.
9 - Fry until cooked, turning once, for about 5-8 minutes.
10 - Latkes are traditionally served with sour cream or apple sauce....but the Missus uses, gasp.....ketchup!
Oh yes, one more item:
11 - Display your grated knuckles as a badge of courage!