Whether you spend your weeks clocking in long hours at work, schlepping the kids to and from soccer practice, or both, the days just seem to fly exhaustingly by. Throw keeping the house clean and getting dinner on the table at a reasonable hour and one thing is certain—time is at a premium. I am always looking for ways to make my life easier; I like to use that extra time I free up doing things I enjoy. Sounds good, right?
Having written a cookbook on Jewish foods and traditions, most people are surprised when I admit that I dread making latkes, the fancy word for Jewish potato pancakes. Somehow my timing is always off, and I end up with shredded potatoes that oxidize and turn brown. Ick.
I’ve heard that some people use fresh or frozen hash browns to make latkes. I knew that they were onto something, so I’ve been doing some experimenting lately. I think I have finally created a recipe that is both delicious and easy. All you need to get started is a box of Betty Crocker Julienne potatoes. See, I told you it would be simple!
Easy Cheesy Latkes
Makes about 12 3-inch pancakes
Ingredients:
1 (4.6 oz) box Betty Crocker Julienne potatoes
½ cup water
1 egg, beaten
½ teaspoon salt
¼ teaspoon pepper
½ cup canola oil
Put potatoes and water in a microwave safe dish and cover with plastic wrap. Microwave on full power for 3 minutes. Allow to cool. Potatoes should be fully hydrated. Taste one to be sure that they are not firm or al dente. If potatoes are not fully cooked, cover with plastic and microwave in 30 second increments until they are no longer firm.
When potatoes are cooled, add beaten egg, salt and pepper. If you would like cheesy latkes, add half of the envelope of cheese. Combine well.
Heat half of canola oil in a skillet until very hot, then scoop mounds of potato mixture (about 2 tablespoons each) into pan. Press mounds down with spatula to flatten. Reduce heat to medium and cook until bottoms are golden, or about three minutes. Carefully flip and cook until the other side is golden. Place cooked latkes on a paper towel to drain. Repeat, using remaining canola oil as needed.
The final product, along with homemade rustic applesauce and sour cream.
Have you got some great holiday short cuts? Share them here.