Oct 11 2008
Here we have the traditional Chanukah snack, potato pancakes, made with lots of extra zip. Let’s face it—potato pancakes usually derive their flavor from being fried in oil. These latkes have plenty of added flavor; they are fused with Cajun seasonings. This is an inspired combination thanks to Chef Paul Prudhomme. For those who may not wish to combine all the spices, Chef Prudhomme’s Cajun spices are available in most supermarkets, under the “K Paul” brand name.
- 2 large potatoes, peeled
1 large onion, peeled
2 Tablespoons matzah meal
1 cup vegetable oil
- 1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
- Combine the seasonings mix ingredients in a small bowl.
Using the shredding disk in a food processor, shred the potatoes.
Remove the shredded potatoes, and place them in a colander, then rinse with cold water.
Squeeze as much water as possible out of the shredded potatoes.
Using the normal chopping blade, coarsely chop the shredded potato shreds
Remove the chopped potatoes.
Using the chopping blade, finely chop the onion, but not the the point ot it becoming watery.
In a large bowl, mix together the onion and the potatoes
Add the eggs, matzah meal, and 2 Tablespoons of the seasoning mix, and whisk the ingredients vigorously.
Heat the oil in a 10-inch non-stick skillet over high heat.
When the oil is very hot, carefully drop in large spoonfuls of the latke mixture, being careful not to crowd the skillet.
Fry about 3 minutes, turning once or twice, until browned on both sides.
Watch the frying closely. If the oil is too hot, the latkes will brown too quickly and burn. If it seems as if the latkes are browning too quickly, reduce the heat to medium.
Inspired by Chef Paul Prudhomme’s Seasoned America