Subject: Potato latkes: recipe wanted
From: ganders[at]mcb.net (Peter Williams)
Date: 25 Jan 1997 04:56:48 GMT
Can anyone please advise how to make latkes?
From: pdavis[at]pipeline.com (Pamela Davis)
Date: Sun, 26 Jan 1997 04:17:46 GMT
Find some method of cutting peeled, raw potatoes into the
tiniest bits imaginable - food processor, grater etc. - and
keep the ones you've done in water to keep them from
discoloring until you are ready to go. Then add enough egg
to bind the potatoes into gunk, salt, and grated onion if
you want. Fry heaping tablespoons full in hot oil until
crisp and brown on both sides, patting down while frying.
The final trick is keeping the done ones hot until you have
enough to serve. Latkes cookiing requires the skills of a
diner short order cook extrordinaire. It's the opposite of
do ahead food.
From: Harry A. Demidavicius
Date: 28 Jan 1997 04:34:17 GMT
Pamela is right; whatever the recipe, the toughest part is keeping the
"done" ones fresh & crisp. The best we have managed, is an oven and paper
towel layers. Sort of works. The saving grace is that they are great
"refried" the following day [for breakfast!]
From: Joel.Ehrlich[at]salata.com (Joel Ehrlich)
Date: 27 Jan 97 21:04:30 GMT
There is no _one_ way to prepare latkes. There are many variations on
the basic theme (potato pancakes). These variations are the result of
the basic concept being modified over the generations and the results
being passed along by their decedents.
Here are several of those variations. There are many others.
Potato Latkes No. 1871 Yields 12 Servings
2 lb Potatoes, Grated Into 1 1/2 tsp Salt
A Bowl Of Cold Water 1/2 tsp Baking Powder
1 Medium Onion, Chopped Very 1/2 tsp Pepper
Fine - Vegetable Oil
3 Tbls All-Purpose Flour
Soak the potatoes in the water for 10 minutes.
Squeeze out as much liquid as possible by twisting in a towel.
Combine all the ingredients except the oil in a large bowl.
Pour 1/8" of oil into a large, heavy frying pan over medium heat.
Spoon 1/2 cup of potato mixture into the pan for each pancake.
Flatten the pancakes slightly.
Cook until crispy and brown, turning once (about 8 minutes total).
Add oil as required for additional batches.
Serve with sour cream and applesauce.
Potato Pancakes No. 141 Yields 4 Servings
3 potatoes, baking salt to taste
2 eggs pepper, freshly
2 tbls matzo meal to taste
1/2 medium onion, grated 1 tbls vegetable oil
Wash and peel the potatoes.
Grate the potatoes using the coarse blade of a 4 sided grater.
Lightly stir the eggs in a medium bowl.
Mix in the grated potatoes, matzo meal and onion.
Season with salt and pepper.
Grease a griddle or large, non-stick skillet with the oil.
Heat over a medium-high flame.
Spoon heaping tablespoons of the potato mixture onto the skillet.
Flatten the heaps with the back of a spoon.
Cook until golden brown on each side, about 2 to 3 minutes. (You may have to
fry the potatoes in several batches to prevent the pancakes from
Drain on paper towels.
Potato Pancakes No. 314 Yields 12 Pancakes
2 lbs potatoes, peeled or 1/4 cup matzo meal
unpeeled and coarsely 1 tsp salt
grated black pepper, freshly
1 large onion, coarsely grated ground to taste
1/4 cup milk oil for frying
1 carrot, finely grated
1 egg white and
1 whole egg, lightly beaten
Place the grated potatoes and onion in a colander set over a large bowl.
Press to squeeze out the excess liquid.
Let stand for about 5 minutes and press again.
Pour off the liquid but leave any starch that may have collected in the bowl
at the bottom.
Add the potato mixture to the bowl along with the milk, carrot, beaten egg
white, whole egg, matzo meal, salt and pepper.
Stir to thoroughly combine.
Heat enough oil to cover the bottom of a large heavy skillet or non-stick
Use about 1/4 cup of batter for each pancake.
Fry a few at a time, turning when golden brown on the bottom.
As the pancakes are cooked, set them on paper towels laid over a rack.
Keep them warm in a preheated very low oven.
Potato Pancakes (Latkes) No. 560 Yields 12 Pancakes
2 Cups Potatoes, Grated 3 tsp Onion, Grated
3 Eggs Oil
1 1/2 Tbls All Purpose Flour Applesauce
1 1/4 tsp Salt
After grating the potatoes, place in a cloth towel and wring them out to
remove as much moisture from them as possible.
Place the potatoes in a bowl and blend thoroughly with the eggs.
Combine and sift the flour and salt and add to the potato mixture along with
the grated onion.
Heat at least 1/4 " of the oil in a large skillet and place the potato
the oil in spoonfulls, forming patties about 1/4 " thick.
Brown on one side.
Turn and brown the second side until crisp.
Drain and dry on a paper towel.
If the pancakes must be held before serving, place in a 200 degrees oven on a
above a baking sheet.
Serve with applesauce.
From: Christine A. Owens
Date: Sun, 02 Feb 1997 11:23:59 -0800
Twice as many as you think you will need. :)
Anyway, two recipies -- one for previously cooked potatoes, one for raw. My husband
spends every Channukah trying to convince me to cook both at one meal.
4 med potatoes, baked or boiled
1 sm onion, minced
milk [or chicken stock, depending on whether you are cooking milchig or fleischig]
Beat the potatoes with the onion, egg, and enough milk to make a very thick, stiff,
dough. Roll approx 2 T into a ball, then smash flat. Melt a little schmaltz or
vegetable shortening in a pan, and fry on each side until very well browned.
4 med potatoes, grated
1 sm onion, minced
Put the grated potatoes in well-salted water, and let soak for 1 hr. Drain, and place
in a dish towel, wring out until very dry. Toss with the onion. Separate the egg, and
mix the yolks into the potatoes. Beat the whites until stiff peaks form, and fold in
the potatoes. Drop by the heaping spoonful into very hot oil, and cook until golden