Bachelor Cooking: Potato and Carrot Latkes

Background.  I was a product of a mixture of two different religious faiths.  My mother’s side of the family were staunch Roman Catholics; my father’s side of the family were Conservative Jews.  In other words, I’m a mutt.

That being said, there are plenty of wonderful meals that little old me can cook for myself – that either border on glatt kosher or, in my case, most likely tref.

So today, on Bachelor Cooking, we’re going to put together some latkes, simple fried potato pancakes.  Follow along, here’s the ingredients.

  • One russet potato, shredded
  • One big carrot, shredded
  • One white onion, shredded
  • Salt and pepper, shredded
  • Kosher salt (every meal should have Kosher salt)

Peel the potato and shred it on the cheese grater.  Then shred the carrot on the cheese grater.  Then shred the onion on the cheese grater.  Mix all your shreddings together in a bowl.  Add some salt and paper to taste.  Take a handful out of the bowl and hand-form into a small flat disc.

Heat your non-stick frying pan and add a shallow amount of vegetable oil or olive oil, allow the oil to rise to smoke point.  Place the potato-carrot-onion mixture in the oil, flip after three minutes, remove after three minutes.  Place on plate.  A dollop of sour cream is a nice addition.

Oh, and put the Kosher salt back in the cupboard and save it for another recipe.

Because you can never go wrong by serving potato and carrot latkes. It’s comfort food and it will make you feel better about yourself in the world.

Sometimes you just need to feel better about yourself in the world.

And you know I’m right on this.