POTATO LATKES RECIPE

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I grew up with the notion of potato latkes, known as potato pancakes in my hometown area, being classified as fair food. If there was a fair or a carnival in any one of the local towns, there was sure to be potato pancakes there.

When my Mom remarried, after my fathers passing, she married a man who made one mean potato pancake. And I was pretty thrilled to have this fair food become a part of my in-home menu. No complaints from this girl. I could eat them every night 😉

In all fairness, I’ll eat a potato just about any way you prepare it. They are one of the foods which have me hopelessly entwined in their spell.

But, regardless, shredding them, seasoning them, frying them, and serving them with sour cream can’t be beat. Some latke lovers skip the sour cream and go for a side of applesauce instead. I get it. Everybody has their preferences. But for this girl, it’s sour cream ALL THE WAY! You, of course, get to choose for yourself. AND I promise I won’t think less of you if you go for the applesauce. I might even admire your will power in making the healthier choice 😉

I decided to whip up a batch of latkes yesterday as I was craving a little ‘taste of home’, and it occurred to me that all of you may be interested in getting your hands on the best damn latke recipe ever. Which would be the one I use! So … I’m writing this post to give you a fair shot at it ❤


POTATO LATKE RECIPE


4 1/2 c shredded potato

1/2 c grated onion

3 eggs, beaten

1/2 c bread crumbs

1 tsp salt

1 tsp pepper

1 tsp garlic powder

vegetable oil for frying

sour cream, optional

applesauce, optional

Soak shredded potatoes in water for 10 minutes to remove excess starch. Drain and hand squeeze remove as much water as possible.

In a large mixing bowl combine potato, onion, eggs, bread crumbs, salt, pepper, and garlic.

Place a 1/2 inch layer of vegetable oil in a skillet and heat to med-high temperature. I set my electric skillet on 275°

Using a large household tablespoon, scoop heaping portions of potato mixture from the bowl, pressing them up against the side of the bowl as you do in order to drain any excess liquid.

Drop the spoonfuls into the hot oil carefully and then gently flatten them with your spoon. Cook until golden brown. This should take 3-5 minutes per side.

Remove from pan and set on a plate lined with a paper towel. Allow the paper towel to absorb any excess grease.

Serve with a scoop of sour cream on top. You can garnish the sour cream with paprika, fresh oregano, or chopped scallions if you like. Or serve with a side dish of applesauce, if you prefer.


If you try this recipe let me know how it works out for you in the comments! Bonus points if you share your preference on the sour cream vs. the applesauce 😉

And … connect with me on facebook, instagram, and pinterest to stay abreast of any other happenings here at Bohemian Apothecarist.

As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤

MAKE AN ELDERBERRY SYRUP TO SUPPORT YOUR IMMUNE SYSTEM

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Elderberries and I are great friends. My Grandma and I used to pick them at the edge of our property when I was a little girl. Those memories are a bit blurry for me, so I don’t recall what Grandma did with all those berries we picked. But I’m willing to bet she created something very similar to what I’m about to share with you today.

I am a big fan of immunity boosters. Our bodies are under a relentless and consistent attack from toxins that abound in our modern day environment. There are chemicals EVERYWHERE. I try to purge them from my system pretty regularly. I do this in many ways. The two primary ways I utilize are keeping my body and its surrounding environment as chemical-free as possible and taking herbs to enhance liver functioning. The liver cleanses our system of toxins. It’s a hard job, indeed. Poor thing 😦 She can use a little help every now and again!

Providing a little boost to our immune system also assists our bodies in dealing with the onslaught of toxins that come its way.

The elderberry syrup recipe I’m about to share with you is one of my all-time indispensable allies. I have been using it to boost my immune system and combat the cold & flu season for many years now. I prepare a batch of this deliciousness in the beginning of July each year. It brews for about 6 weeks; making it ready for consumption by mid to late August.

I dose myself with this tasty, health enhancing brew 3 times a day until the batch is gone.

And voila! My body is well equipped to repel the cold & flu bugs that try to attach themselves to it throughout the season.

I recently started making another batch of this wondrous brew in late winter. This batch is then ready for early to mid spring. It has proven to be quite an effective home remedy for allergies, as well. So, that’s perfect timing!

All of the ingredients, in this seemingly magical brew, contribute to its efficacy. Each of them carries potent immune boosting properties. Combined they are pretty unstoppable.

Elderberry and ginger are top of the line immune system boosters. And local honey assists the body in fighting off the viruses Mama Nature anticipates to hit the locality it is harvested in. In addition, it is one of the best stand alone herbal cures for allergies that I know. It’s a real superstar 😉

So grab a quart jar Apothecarists …

And let’s get started …

Pour about 1 cup of dried elderberries into your jar.

Add 1/2 cup of sliced ginger root.

Fill the remainder of the jar with plain brandy and shake.

Label the jar with the contents and the date. Either today’s date or the date six weeks from today. I usually write, ‘Brew until ??/??/????’ on my label.

Place the jar in a dark, cool spot. Shake it each day for 6 weeks.

After 6 weeks have passed, strain the mixture using a mesh strainer lined with cheesecloth or organic muslin. You can place the cloth full of herbal material in a ricer, and press as much of the prized herbal nectar out of it as possible if you like.

Mix this herbal brew with local honey. One part brew to one part honey. This will make a nice syrup, with a pleasingly sweet and fruity flavor. Please try to obtain local honey. And be aware that sometimes a label reveals where a food product is packaged, as opposed to where it is produced. You want to be sure it is produced in your area.

If you are absolutely unable to get your hands on local honey, use store bought. After all, ya gotta do what ya gotta do 😉

Take one tablespoon of this fabulously effective brew, 3 times daily until the batch is gone.

If at any point you feel as though you are coming down with a cold or flu, take 1 tablespoon per hour for two or three days.

If you do get a cold or flu, this remedy will not clear it up. BUT, it will greatly reduce the symptoms and shorten the life of the illness.

If you have made an immunity syrup from elderberries before, please tell me a little about it in the comments. Or, if you make this one, let me know how it works out for you. I’d love to hear your input.

And … connect with me on facebook, instagram, and pinterest to stay abreast of any other happenings here at Bohemian Apothecarist.

As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤

DISCLAIMER: I am not a licensed health professional. You are solely responsible for researching herbs to determine how you choose to use them. If you decide to make them a part of your health care plan, I take no responsibility for the results of that decision.