Last updated on June 17th, 2016 at 08:04 pm
Even though you probably read part one of this post, I have to reiterate how much I love Thanksgiving because I get to have all those wonderful dishes, prepared with loving hands, from recipes handed down the generations. This year we were blessed with not one but two holidays, and thus, more glorious food. Being that I’m blogging about tapas, I eagerly volunteered to do the Friday football bites. Aside from the fact that we stuff ourselves continuously all weekend, football watching would be strangely hollow without hors D’ Oevours. Heaven forbid our mouths be still for more than 2 minutes! Football games without snacks is like a birthday party without cake! In honor of the dual holiday, Thanukah, I tried to find things that would follow the theme and add to the festivities. I decided that three choices would be enough to hold us over from 4 – 6, when dinner was to be served, considering we had a few cheese and relish trays to fill in the gaps (please don’t laugh at the sheer amount of food that we consume). My first choice was a recipe for Shrimp Puffs, from Food Network, that I found on Pinterest. Simple, tasty, and easy to fix seemed like the way to start because the kitchen was full of people. I was pleased with the outcome and I guess everyone else was too since nary a crumb was to be found. My second offering was an homage to the Bravo Network Show, Top Chef. Maybe my favorite show of all time, besides Big Bang Theory, and Season 2 winner Ilan Hall is, by far, the craziest one yet. His outrageous bacon wrapped matzoh balls were a huge hit at Thanukah and I am in awe of his simplistic style of genius! For my third plate I wanted to reinvent one of my favorite offerings from Passover, The Latke! Such a basic recipe, yet watching 4 Jewish and 1 Christian arguing over the right amount of flour and eggs to add can bring anyone to tears. To aid in the confusion, or possibly put an end to it, I came in like a movie producer. Cue the actor (the latke), scene 1, take 2! With my love of the versatility of the wonton wrapper (see previous post), I decided to give the latke a twist and help with the leftovers situation rapidly growing in the limited refrigerator space. Here is my “take 2” of potato latkes that you can serve all year round and hopefully you will enjoy my remake better than some other movie remakes (see the new Sound of Music)!
Potato Latkes Reinvented
Active Time: 30 minutes
2 large russet potatoes
1 green onion, chopped
1 tablespoon butter
1/4 cup milk
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 cup sour cream
1/4 cup unsweetened applesauce -no sugar added)
2 cups frying oil (I used canola but you can use peanut or coconut as well)
24 wonton wrappers
Place oil in small, shallow saucepan and heat to 375F. While the oil is heating, wash and pierce the potatoes with a knife or fork. Microwave the potatoes until tender (My microwave has a potato button. I used this method twice to ensure both were cooked through. You can also peel and boil like you would with traditional mashed potatoes). Scoop out the insides and place in a mixing bowl. Add butter and milk and mash together. Stir in onion and salt and pepper to taste.
By this time, the oil should be heated up. Get your wrappers ready and fill a small bowl with water. Run a strip of water on two sides of the wrapper and place a teaspoon of filling in the center. Bring the opposite corners together and pinch together squeezing out the air as you go. Once all 24 wrappers are done, place a paper towel on a plate and get frying! I fry two at a time since they only take a few minutes and turn once the edges start to brown. When all latkes are done, you can serve them immediately or you can keep warm in the oven until ready. You can even make the filling a few days ahead of time and keep in the refrigerator. Just make sure you heat the filling before frying so it gets warm all the way through.
Then ready to serve, make your dipping sauce by mixing the sour cream and applesauce together. I know it sounds strange, but trust me, its good! I always eat my latkes with both sour cream and applesauce. You can always, keep them separate when you serve them!