December 1, 2010
Y u m m y!!! maryrambin: Delicious Dish: Latkes from Mario Batali Just in time for the holiday.  Thanks for posting Casey! And of course thank you to Mario for opening some of my FAVORITE spots in NYC  (Babbo, Otto, Casa Mono, Eataly)     MARIO’S HANUKKAH LATKES 2 large russet potatoes 2 medium Yukon gold potatoes 3 tablespoons milk 1 egg 1/2 teaspoon baking powder 4 tablespoons matzoh meal Salt and pepper, to taste 1/2 cup extra virgin olive oil Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl. Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once. When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges). Serve hot with marscarpone and /or applesauce (via caseyculture)

Y u m m y!!!

maryrambin:

Delicious Dish: Latkes from Mario Batali

Just in time for the holiday.  Thanks for posting Casey!

And of course thank you to Mario for opening some of my FAVORITE spots in NYC  (Babbo, Otto, Casa Mono, Eataly)

 

 

MARIO’S HANUKKAH LATKES

  • 2 large russet potatoes
  • 2 medium Yukon gold potatoes
  • 3 tablespoons milk
  • 1 egg
  • 1/2 teaspoon baking powder
  • 4 tablespoons matzoh meal
  • Salt and pepper, to taste
  • 1/2 cup extra virgin olive oil

Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.

Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once.

When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges).

Serve hot with marscarpone and /or applesauce

(via caseyculture)

(via maryrambin)

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  1. greenrhubarb reblogged this from pinkprincess17
  2. pinkprincess17 reblogged this from caseyculture
  3. letsmad reblogged this from lovelyolivia
  4. alivingdoe reblogged this from constantwanderlust
  5. thelittlemermaid reblogged this from constantwanderlust
  6. themonicabird reblogged this from constantwanderlust and added:
    I AM Jewish, and I really want to try this recipe.
  7. constantwanderlust reblogged this from alohanico and added:
    I’m not Jewish, I just love anything that involves potatoes.
  8. thingsiwillnevercook reblogged this from alohanico
  9. alohanico reblogged this from caseyculture
  10. version1point0 reblogged this from maryrambin and added:
    Yummmm…. I grew up with these babies… whenever my momma and I found ourselves alone
  11. terryrambin reblogged this from maryrambin
  12. makethisnow reblogged this from caseyculture
  13. maryrambin reblogged this from caseyculture and added:
    Delicious Dish: Latkes...Just in time for...holiday. Thanks...
  14. lovelylittleplace26 reblogged this from caseyculture
  15. yummybites said: Casey, these latkes are sacrelig— no onions!! I suggest adding at least 2 yellow onions into the mix and onion powder, too!
  16. profashional reblogged this from caseyculture and added:
    Catholic girl from...most Catholic neighborhood ever