Tahoe recipe: Sweet and savory potato latkes
January 14, 2016
The other day my nephew came home from kindergarten raving about his school snack of the day, potato latkes. Man oh man, whatever happened to graham crackers and a little box of milk?
Now he wants these latkes all the time and they are kind of a lot of work. I tried to fake him out with a regular pancake which I covered with apple sauce so it looked like a latke, but he snubbed it.
So I got the recipe from his teacher and all is well in my household. But the kitchen is a mess. I really miss the days when all my nephew would only eat macaroni and cheese out of the blue box.
Still, I have to say, he did introduce a cool new tradition to the family – potato latke Sundays. I like mine topped with sour cream and diced green onions. Or caviar if you have it in the budget. I really hope my nephew's kindergarten teacher doesn't turn him on to that!
1 pound of potatoes
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1/2 cup finely chopped onion
1 egg, lightly beaten
1/2 tsp. salt
1/2 cup olive oil
For the topping:
chopped green onions
Preheat oven to 250 degrees. Peel potatoes and grate coarsely. In large bowl mix potato, salt, chopped onion and eggs. Heat 1/4 cup oil in a large non stick skillet at medium heat. Spoon two tables spoons of potato mixture into skillet. Use a fork to spread the potato pancake mixture to three in rounds.
Cook about five minutes then turn them over and cook for another five minutes. Transfer the pancake to a paper towel to drain. You might want to salt them at this point. Keep them warm in the oven as you finish them. Serve topped with sour cream and apple sauce or sour cream and green onions. Have one of each!
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at email@example.com.
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