Do yourselves a favor and make some latkes! Super easy and DELISH! The kids will even like 'em! This evening, the 2nd night of Chanukah, I decided to kick 'em up a notch and add feta, dill, Panko bread crumbs and smother them in a rich gravy. **Not the most kosher of Chanukah's recipes, but DAMMIT it's good!** You can go traditional and omit the extra ingredients; not use anything but salt, pepper, and add two extra eggs... but... where's the fun in that for this gentile?
**Funny/ totally un-Kosher/ throw your a@#$ right out of temple thing about tonight's dinner:
I had some pork chops that I had defrosted the night before that I never prepared-- I know what you're thinking already. Latkes and pork?! Anyway, I needed to use the chops tonight so they wouldn't be sacrificed to the HEFTY Gods. Where-for, I decided to concoct my moms old stand-by, pork chops and gravy. That's when I was drawn into a Chanukah-related Sesame Street where Grover and his friends were chowing on some latkes. SOLD! The only problem was that I didn't have any applesauce or sour cream for the more traditional potato-fare. What I had was a 1/2block of feta cheese that I also needed to use up and I absolutely needed to make those chops. IDEA!
Hearty La-la-latkes-n-Gravy:
Serving: 6 medium Latkes
Prep time: 10 min
Cook time: 30min
SUPER SIMPLE GRAVY!
2-4 Chicken breasts, thighs, or Pork Chops
1 can Campbells Cream of Celery or Cream of Mushroom Soup (this is something EVERYONE should have on hand for those "uh-oh, what am I going to make for dinner?" moments)
1/2 onion, rough chop
1 celery stalk, chopped
1/2 cup chicken stock
2 drizzles of Olive Oil
S&P
Salt and Pepper your choice of meat. In a large skillet, on med-high heat, brown it until the yummy bits coat the bottom of the pan and your meat has a nice, golden sheen (5-7 minutes). Next, remove the chops and saute the onions in the olive oil and bits. Next, deglaze the pan with stock and then add the soup. Incorporate the bits and the soup well until it is a rich, golden brown and reintroduce the meat. Cover and let simmer on low heat for 30 minutes and drizzle all over your...
LATKES!
3 medium- large Russet potatoes, skin on, grated, and rinsed (after you grate them, rinse well. Try to remove any extra starch)
1/2 of medium onion, diced
2 tablespoons of crumbled feta cheese
2 Teaspoons of Dill (fresh or dried)
1 teaspoon oregano
2 teaspoons paprika
1 teaspoon Penzey's Fenugreek seasoning* (Now, this is ahhmazing spice to use, but, it is totally optional ... unless I am coming over for dinner, in which case, please use Fenugreek)
1 egg
21/2 cups flour (add more if it's too runny)
1tsp salt and pepper
Panko Bread Crumbs for coating
1/2 bottle of Vegetable oil (if you want this recipe to taste insanely delicious, use Peanut oil. Oy Vey!)
Mix all of the above ingredients together and let them sit in the fridge while the gravy simmers and you are ready to fry.
When the gravy is ready, dump 2 cups of Panko onto a plate. Next, ball up your latke batter, a little larger than a golf ball, flatten and smoosh both sides into the Panko crumbs. Finally, drop them into a preheated skillet of oil.
Fry those little suckers up until they are golden brown on both sides and let them rest on a few paper towels to remove any excess oil and serve with the gravy. You can absolutely serve your chicken or chops WITH the latkes. If you are using thighs, separate the chicken from the bone and stir into the gravy. Oh yeah!
I served them up with peas. Peas are one of two green vegetables my kids will eat... which is why you see them so often as "the veg" on this here blog.
Take it from this mentsh and nosh on this recipe!
חנוכה שמח
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