Monday, 6 February 2012

Not quite Jewish latkes

Today's recipe will be mostly in picture form. Also, awkwardly formatted.

Grate potatoes, carrots and onions and drain for a while, pressing to remove as much juice as possible. This is a great way to make a mess of your kitchen. I used an ancient box grater. Two hours later and I'm still tearing up from the onions.

Run the piece of stale bread through the food processor. I tried the box grater but it didn't work at all. Mix everything up in a bowl, adding lots of salt and pepper. I ended up doubling up the thyme showing.

Pan fry large spoonfuls in a mixture of butter and olive oil. The oil prevents butter from burning while keeping the great taste of butter. One thing I learned about pan frying on an electric stove top is to give them a half turn, halfway through the fry time. This ensures even browning. Also, be sure to pat down the patties firmly to keep them together better.

Serve them up with loads of sour cream, fresh cracked black pepper immediately; eat; and enjoy. Grating the root veggies ensures maximal crispy bits on the outside. The thyme really came through and grating the onion helped boost the flavour level significantly without having any big pieces. This would also be great served on a bed of spinach, and or, with bacon. Garlic would have been a good addition too.

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