Saturday, December 19, 2009


I've got between 5 and 7 pages to go on my last paper, due Monday. Do I want to be writing it? Of course not. But somehow the deal is sweetened by having the last of last night's artichoke-feta potato latkes.

I can confidently say that this recipe for latkes is the. best. ever. I don't remember where my dad discovered it, but it was several years ago, I think in a newspaper. Over the years I have tweaked it a little, playing with different kinds of cheese and adding rosemary and garlic. No matter-- any way you do it, it's divine.

Artichoke-Feta Latkes
(serves two, with leftovers)

Two large russet potatoes, grated
approx. 1 cup crumbled feta (for a special treat, substitute chevre)
4-6 artichoke hearts, torn up
3 large eggs
Rosemary (healthy shake of cracked dried, or about 1 tbsp chopped fresh)
2-3 medium cloves of garlic, minced
Just enough all-purpose flour to bind
Salt and pepper to taste (note this recipe requires less salt than normal latkes thanks to the artichokes and cheese)
Plenty of oil-- a light, neutral kind with a high smoking point, though it's nice to add a squirt of olive oil for flavor.

Mix all ingredients together in a large bowl. Meanwhile, heat about 2 tbsp of oil in a large, heavy skillet on high. (At this point, turn on the fan and open a window. It WILL smoke, and there's just nothing you can do about it.) Once the oil is hot, deposit batter (about 1/4 cup per latke) into the skillet and flatten out. Cook til golden brown, flip, repeat. Place on a plate covered in a paper towel. Add more oil. Repeat until done.

These really don't require sour cream or applesauce; they're flavorful and moist enough on their own. The cheese makes them delightfully gooey on the inside. They also reheat beautifully in a toaster oven.

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