Have Your Pot Latkes and Rap About it, Too
DJ Flow, aka San Diego’s Abby Dorsey, is well-named. The rapper’s Hanukkah-themed video stands out for it’s funny lyrics and legitimately smooth rapping. In a genre filled with clean cut white boys singing parodies of whatever songs happen to be popular with 12 year old girls, it’s nice to get the fuck away from Glee meets Yeshivah University and enjoy something that’s original, creative and well executed – even if it is pretty far removed from what Hanukkah is, you know, all about. Sort of…
I was stuck in a Hanukkah cannabis trance
Visions of Macabees danced in my head
When that one night of oil lasted eight nights instead
I was straight up trippin’ on the Hanukah miracle
I was so damn high I felt practically biblical
I forgot about Christmas, Santa, elves
My friend and I hugged, feeling proud of ourselves
We were super Jews, we Hanukkah junkies
Then my friend “Flow, I’ve got such bad munchies…”
But never mind that because you know what? Pot in your latkes is not just a Hanukkah video. After looking far and wide, it turns out one can actually make pot latkes! And you know what else? I’m going to give you the recipe right now – thanks to The Official High Times Cookbook via Vice Magazine (of course).
Pot Latkes Recipe aka Laid Back Latkes
Ingredients
4 cups vegetable oil
5 grams cannabis buds, ground
5 lbs Russet potatoes, unpeeled
3 cippollini onions (or 2 regular onions)
2 eggs, beaten
1/2 cup flour
1 teaspoon salt
1 teaspoon freshly grated pepper
2 cups cooked rice, couscous or other grain
Directions:
1. Begin by making the cannabis-infused vegetable oil: Using a double boiler, heat the oil until it shimmers. Add the ground cannabis, and simmer for an hour over low heat, stirring often.
2. Meanwhile, using a box-style grater or the grating disc on a food processor, begin shredding the potatoes. Keep the shredded potatoes from turning grey by immersing them in water. When all the potatoes have been grated and you are ready to use them, drain them thoroughly. Grate the onions and set aside.
3. Preheat oven to 250º F and place a baking sheet inside. When the cannabis oil is ready, strain the fiber out and reserve the oil. Drain the potatoes and press them against the colander to squeeze all the water out.
4. Mix the grated potatoes and onions in a large bowl. Add the eggs, plus the salt and pepper. Mix well to combine. Add the flour and mix again. You may need to add a little more flour if the mixture seems too loose.
5. Heat ½ cup of the oil in a large frying pan over medium-high heat. Test the oil by dropping a teaspoon of the latke batter into the pan; if it turns brown within one minute, then the oil is ready. Make your latkes by frying one heaping tablespoon of batter, until golden brown on each side. Drain the latkes on a bed of rice or couscous to help catch the excess cannabis oil. (You can’t eat a paper towel!)
6. Use a spatula to transfer the latkes to the oven where they’ll keep warm on the baking sheet. Repeat this process in batches until all the latke batter is used up. Reserve any remaining oil for another purpose. Serve latkes with sour cream and applesauce.
