KosherEye
<<< o >>> Lenox China Lights & Latkes Giveaway <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>>

Kosher Side Dishes



Bookmark and Share
Latkes – Potato Pancakes PDF Print E-mail

KosherEye.com

latkestinawassermam

by Tina Wasserman from Entrée to Judaism

Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days).  However they are a perfect accompaniment to beef or chicken and can also be made into small rounds and topped with sour cream and caviar for an elegant appetizer.

Directions:

6–8 large thin skinned potatoes, California long whites or Yukon Gold
3 eggs, beaten well
1 Tablespoon salt
1/2 teaspoon freshly ground pepper
1/2-cup matzo or cracker meal
1 large onion, cut into 8 pieces
Oil for frying

Directions:

Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate onion.

Combine eggs, salt, pepper and matzo meal in a 3 quart bowl. Mix thoroughly.

Change to the cutting blade on your processor.  Add onions to the work bowl.  Pulse on and off 5 times. Add 1/4 of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.

Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.

Heat a large frying pan or large skillet for 20 seconds.  Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan.  Fry on both sides until golden.  Drain fried latkes on a platter covered with crumpled paper towels.  Serve with applesauce and sour cream.

Notes:

Yield: 2–4 dozen, depending on size

Tina’s Tidbits:

•    Grated potatoes turn black when exposed to air.  Rinsing the potatoes under running water washes away excess starch and the discoloring culprit.
•    Always grate your potatoes separately from your onions that way you won’t lose any of the flavorful juice when you drain the potatoes
•    The best way to drain fried foods is on a plate covered with crumpled paper towels.  Crumpling gives more surface area for absorption.

Watch Tina's video as she demonstrate How to Make Homemade Potato Latkes.

Recipes: Side Dishes, Potatoe Latkes, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3