This weekend Brian and I are headed to my mother's for a traditional Chanukah dinner. And, in my mother's house, that means latkes and lots of them. I know some families make a brisket and maybe some veggies but my mother always wisely felt that these foods would just interfere with your ability to stuff as many potato pancakes into yourself as possible. And considering how perfectly she made them, I would have to agree. She is a purist who wouldn't dream of any kind of machine grating or shredding. A box grater and lots of arm strength is what's called for here! She fried them with generous amounts of canola oil and served them hot and crispy with apple sauce and sour cream on the side. I'm drooling in anticipation!
RecipeLand and the idea of making them in a large muffin tin appealed to me. Sometimes baked veggie pancakes are understandably dry but these were quite moist and full of that potato latke flavor. Of course, it's not quite my mother's latkes but it's still delicious. And if you're interested in the purist version, you can click here for my authentic Jewish mother's latkes. Enjoy!
(Adapted from RecipeLand)
2 Large baking potatoes, peeled
1 Small onion
1 Tablespoon all purpose flour
1/4 Cup Parmesan cheese, grated
2 Tablespoons scallions, chopped
1 Tablespoon olive or canola oil
1/2 Teaspoon salt
Pepper to taste