December 12, 2012

Potato-Rutabaga Horseradish Latkes


Ingredients:
4 cups grated Russet potatoes
1 1/2 cups grated rutabaga
1 medium onion, grated
2 eggs, beaten
1/4 cup matzo meal
1 1/2 tablespoons prepared horseradish
sea salt
freshly ground black pepper
canola oil
Directions:

In a large cast iron skillet or other heavy bottomed pan, heat about 1/4 inch oil.

In a large bowl, combine the eggs, spices, horseradish and the matzo meal. Add potato, rutabaga and onion. Toss to combine. Form into flat patties. Fry in hot oil, flipping half way through, until just golden. Drain on paper towel lined plates.
Yield: about a dozen latkes, depending on size.

My thoughts:
You have to love a holiday that encourages the making and eating of fried foods. So yesterday we lit the candles, turned on the stove and fried up some latkes. The last few Hanukkahs I've pulled out the mandolin to shred the potatoes but this year I went old school and used the box grater. It really works well. If your potatoes weep a lot, drain them and pat them dry before frying.

Rutabaga naturally shreds finely and was easy to evenly distribute in the potato mixture. It also adds a bit of crunch and a peppery taste. I love horseradish so I threw some of that in too. It gave some zip without being overpowering. We enjoyed them with sour cream.

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