Potato Latkes

“Cheese Cave” in Springfield, Missouri Photo Credit: Brown Political Review
From left to right: Luis Yepiz, Ben Collier, and Sophia Adelle on Capitol Hill for The United Fresh Conference.

Here’s What’s New, What’s Promising, and What Falls Short. 

Storm surge floods the parking lot to McElroy’s Harbor House restaurant in Mississippi on August 26 as Hurricane Ida approached. Hannah Ruhoff
Photo credit: SunHerald.com
Potato Latkes
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Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

These changes are great. But how’s it all going to be funded?

During the comment process, Farmlink, as well as other food rescue organizations and coalitions, raised critical questions about how the strategy would be funded and, as a result, which measures are feasible. In particular, we hoped for more clarity beyond the draft’s statement that the USDA would use American Rescue Plan Act and Inflation Reduction Act funds and the EPA would use Bipartisan Infrastructure Law funds. Of the 86 programs or initiatives reviewed in the final strategy, only 15 are completely new programs announced in the strategy. 

The other 71 are existing programs or initiatives that either already have a food loss and waste focus or that the national strategy has repackaged as food loss and waste solutions. While we had hopes of new, innovative programs being included in the strategy, the good news with these 71 programs is that most, if not all, are already funded, meaning that they are not reliant on an increasingly turbulent Congress for implementation. Of the 15 new programs, which included the EPA’s new consumer education campaign and several new cooperative agreements with land-grant universities, only 2 had specific funding mechanisms. It has become increasingly clear that food rescue organizations and other stakeholders in the food and agriculture space should not consider this strategy as a new rollout of FLW solutions, programs, and funding but rather as an evaluation of the current resources and solutions and how each can be most effectively utilized to achieve the strategy’s goals. In particular, the framing of many of USDA’s programs as FLW solutions offers opportunities to utilize existing funding, data, and infrastructure to solve one of the United States’s most pressing problems.

Whats next?

Now that we have the strategy, it’s time to truly take advantage of the opportunities it presents. In the immediate future at Farmlink, we’re excited to continue optimizing Section 32 as a critical on-farm food loss solution as we anticipate significant surplus recoveries in the fall. As we move forward, we continue to advocate for dignity with food distribution, emphasizing cultural appropriateness and quality in every pound of food we rescue. As outlined in our comments, food rescue organizations are critical stakeholders and thought partners for the agencies. Our inclusion in the strategy as such is an opportunity we are taking full advantage of to help guide federal action to support farmers, feed communities, and heal the planet.

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Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

< Back

Rebecca Isaacson joined The Farmlink Project in May 2020, soon after its inception, and has served as Head of the Impact Team since fall 2020. In leading and writing for the Impact Team, she strives to tell the stories that are rarely told about the realities of food insecurity, the agriculture industry, and the food space so as to educate our readers and hopefully inspire them to support our mission. Beyond the impactful mission that The Farmlink Project team seeks to achieve, her favorite thing about being a part of this team is the incredible and passionate community she is surrounded by each day (even though it's only through Zoom!). Rebecca is a proud Bostonian and is currently pursuing a degree in Government with a minor in Computer Science from Colby College.


Potato Latkes

Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

Rebecca Isaacson joined The Farmlink Project in May 2020, soon after its inception, and has served as Head of the Impact Team since fall 2020. In leading and writing for the Impact Team, she strives to tell the stories that are rarely told about the realities of food insecurity, the agriculture industry, and the food space so as to educate our readers and hopefully inspire them to support our mission. Beyond the impactful mission that The Farmlink Project team seeks to achieve, her favorite thing about being a part of this team is the incredible and passionate community she is surrounded by each day (even though it's only through Zoom!). Rebecca is a proud Bostonian and is currently pursuing a degree in Government with a minor in Computer Science from Colby College.