Breakfast Latkes ~
~ Skirt in the Kitchen ~
6 medium-size russet potatoes, peeled and grated
1 small-medium purple onion
2 eggs, well beaten
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon Kosher salt
1/2 teaspoon finely chopped rosemary
extra virgin olive oil for frying
After washing, peeling and grating potatoes, rinse them well to remove unnecessary starch– This will help them fry better, brown nicely and be crispier.
After draining the grated potatoes through a strainer, over a sink, wrink them out between layers of paper towels, little by little. Excessive liquid causes them to fall apart during the cooking process and diminshes full-flavor taste of the spices.
Next, grate purple onion to give it color and zip. Blend together with the potatoes.
In a small mixing bowl, beat the eggs; whisk together all other ingredients to combine, adding the rosemary at the last, right before frying the Latkes.
Heat a cast-iron skillet before pouring 1/4 inch of oil into the skillet. Also heat the oil before putting the mixture into the skillet to fry into whatever desirable size you wish to have– 1/4 cup, smashed in the skillet with a frying spatula or a large one to cover a full plate. Fry until golden, crispy around the sides; flip carefully, then salt and pepper before serving.
This is an excellent Latke recipe.
Of course, someone had to tear off an end to munch right before photographing.
Made the cornbread. I wish I could share the recipe but I get orders for this, so I cannot but add it to my Thanksgiving ritual, this year, making cornbread dressing to go with my turkey. I like several kinds of turkey dressings, and I am bound and determined that I will have another kind next weekend. If you are opting for cornbread dressing to stuff your bird, go ahead and bake up a great pan of moist polenta cornbread, waiting a day ahead, so it’s out of the way already.
Next up: Cranberry Relish…
Talked to my mother on the phone today, as I often do throughout the weeks. She was cooking her cranberry relish while in the midst of making my own. We finished our batches right about the same time, not planning today when we both would be cooking our relishes. Low and behold, my cranberry relish is just like hers. There is nothing written down anywhere. We just happened to make them exactly alike, and all its contents. I haven’t found anyone’s recipe or ever read a person’s recipe with as fine as the one my parents always made, the one that I put together, today. It isn’t basic, not plain, definetly not out of a can, and it’s the best you could have. They just had such a knack. I’m a lucky girl– I can cook like they did, as they still can, as they still do, continuing to relive part of my childhood through their food– their food now through my own hands, prepared for my own family that they have blessed me to have. I didn’t have a lot of things growing up but I had a lot more than a lot of people ever did and have, now. When you can be thankful for where you were, where you are now, who you are and who brought you forth, Thanksgiving means more to you than it would otherwise.
Happy Thanksgiving
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