Friday, January 14, 2011

Latke Trick

DO you suffer from soggy latkes? We've all eaten them. Someone fried too many in a pan, on too low a temperature, or covered them with foil. They would have made milch the burning eyes of heaven.
Here's a neat trick to avoid such tragedy. Coarsely grate your potato (pictured is the results of but one) into a bowl. Squeeze out every drop of water by hand into another bowl. You don't need a strainer or cloth. Bare hand works fine.
Wait a minute or two and you'll see the water separate into two layers. Discard the upper layer of dirty water, keep the surprisingly dry white starch below. Add it back to the grated potato. Mix in well, with a touch of salt, pepper, thyme. Then divide into about 3 small cakes and fry in just a few tablespoons of duckfat or goosefat until brown and crisp. Eat at once, or keep warm UNcovered in the oven.
If you are stark raving hungry, serve with a round of boudin noir (I brought this one back from Paris) and some homemade sauerkraut. I suppose some sour cream couldn't hurt. It is said that the first meal of the New Year presages all to come. This was my first. HUzzah!

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