This year boasts the shortest amount of time between Thanksgiving and Christmas, meaning there are the least amount of shopping days. Department stores are FREAKING. OUT. Does Kmart’s layaway program even make sense if you don’t have time to pay off those hot wheels before the holiday?!
But what about Hannukah!? For the first time since 1861, the first day of Hannukah is on the same day as Thanksgiving. Go figure!
In honor of Hannukah, I made a big a$$ latka. It’s essentially the lazy man’s potato pancake. Instead of making individual patties and frying them one by one, I just dump the whole thing in the pan and eat it pizza style.
I like to give mine a Mediterranean feel with a sweet, spicy and cinnamonny tomato jam, mint and cilantro leaves, and of course a dollop of daisy (sour cream). Actually, it was Breakstone’s sour cream because that’s what was on sale. But kudos to the marketing team at Daisy.
If you’re having it for breakfast, try it with some eggs! And top it with some crumbled bacon (but then it’s no longer kosher…so don’t tell your mom!)
Big A$$ Latkas with Tomato Jam and Herbs
Makes 2 big a$$ latkas
3 medium russet potatoes
1 medium onion
1 tbsp flour
- Peel and shred the potatoes into a bowl, and squeeze out the liquid.
- Shred the onion into the bowl. Season with salt and pepper and mix.
- Add the egg and mix well. Finally add the flour and mix well.
- Heat a oven-proof skillet on high heat. Add enough oil to coat the bottom.
- Use a slotted spoon to gather half of the potato mixture and drop it into the pan. Flatten and shape it into a circle on one side of the pan. Repeat with the remaining potato mixture.
- Fry on one side until it is browned. Flip and fry the other side.
- If you’re not going to eat the latkas right away, put the pan in a 425 F oven and allow them to warm through. If not, continue cooking on the stove-top until they’re cooked through.
- Place the latka on a plate. Top with tomato jam, roughly chopped herbs and sour cream.