February 9, 2009
L.B. Jeffries could have saved himself a whole lot of trouble if he'd just had Facebook. Of course Rear Window wouldn't have been as interesting, what with Jimmy Stewart sitting in his wheelchair on his laptop rather than looking out the window spying on the neighbors.
Facebooking is fast becoming the ultimate in high tech voyeurism. You can find out all sorts of things about people you haven't seen in ages, and even about those you see everyday. And you don't even have to talk to them directly! Not that I advocate this sort of behavior- its' merely an observation.
Facebook has, however brought me in contact with people I haven't heard from in decades. My profile is filled with old high school and college friends I'd lost touch with, even kids in my preschool class and my former school bus driver! Reminiscing about the childhood friends led me to reminiscing about childhood foods. Facebook led me back to latkes.
A fresher, healthier version than we used to get in the Jewish Day School cafeteria, these latkes are made with sweet potatoes and scallions so they taste new - but boy do they take me back! What foods do you miss from your formative years? Do you still eat them today?
Sweet Potato and Scallion Latkes
adapted from Cooking From The Hip by Cat Cora
1 sweet potato, peeled and grated
1 egg, lightly beaten
1/4 cup plus 2 tsp flour
1/2 tsp kosher salt
1/4 tsp black pepper
1 scallion, finely chopped
4 tbsp vegetable oil
In a large bowl whisk together egg, flour, salt and pepper. Add sweet potatoes and scallion and mix well. Heat oil in a large frying pan until hot but not smoking. Place spoonfuls of potato mixture into the oil, flattening lightly with a spatula. Reduce heat to medium and cook 2 minutes on each side until golden. Transfer to a plate covered with paper towel to drain them. Serve warm with sour cream and additional chopped scallions.