Pancakes: Potato latkes: recipe wanted
Subject: Potato latkes: recipe wanted
Newsgroups: rec.food.cooking
From: ganders at mcb.net (Peter Williams)
Date: 25 Jan 1997 04:56:48 GMT
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Can anyone please advise how to make latkes?
From: pdavis at pipeline.com (Pamela Davis)
Date: Sun, 26 Jan 1997 04:17:46 GMT
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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 (harryd at telusplanet.net)
Date: 28 Jan 1997 04:34:17 GMT
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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
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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 A Bowl Of Cold Water
1 Medium Onion, Chopped Very Fine - Vegetable Oil
2 Eggs
3 Tbls All-Purpose Flour
1 1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Pepper
Soak the potatoes in the water for 10 minutes.
Drain.
Squeeze out as much liquid as possible by twisting in a towel.
Combine all the ingredients except the oil in a large bowl.
Mix thoroughly.
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
2 eggs
2 tbls matzo meal
1/2 medium onion, grated
salt to taste
pepper, freshly ground to taste
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 overlapping.)
Drain on paper towels.
Serve immediately.
Potato Pancakes No. 314
Yields 12 Pancakes
2 lbs potatoes, peeled or unpeeled and coarsely
1/4 cup matzo meal
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 pan.
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 Eggs
1 1/2 Tbls All Purpose Flour
1 1/4 tsp Salt
3 tsp Onion, Grated
Oil
Applesauce
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 mixture 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 rack above a baking sheet.
Serve with applesauce.
From: Christine A. Owens (caowens at vivanet.com)
Date: Sun, 02 Feb 1997 11:23:59 -0800
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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
1 egg
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
2 eggs
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 brown.