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Yekyua
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  • Register:12/23/2008 5:54 PM

Date Posted:12/13/2009 7:14 AMCopy HTML

Lodi, I've made these for years - I don't find them difficult, they shouldn't take more than a half hour or so, unless you're making a great big batch. 

Ingredients: Four large russet or Yukon gold potatoes, a small yellow onion (or half a large), one egg, 2 tbsp of flour, salt, pepper, vegetable oil.

Equipment: Large mixing bowl, a grater, spatula, heavy skillet (cast iron is best), platter for serving and paper towels.  Pre-heat oven to 200 degrees, for warming, later.

Peel, and then grate the potatoes and onion in mixing bowl. Squeeze out as much water as possible from the grated vegetables by pressing on them with your hand, and pouring liquid out of bowl. (Alternatively, you could dump vegetables onto a piece of clean cheesecloth, make a bag of the cloth, and squeeze liquid out of bag).  Repeat a few times until they're fairly dry.

Beat egg and mix that in, add couple tablespoons of flour, a half teaspoon of salt, a little black pepper.

Pour about a half-inch of oil in a heavy skillet, heat on medium high for a few minutes. Important to crispy success is testing to see if oil is hot enough by dropping a small piece of potato-batter in - it should sizzle immediately. 

Grab a handful of the mixture, form thin patties, and place in skillet (or, you could spoon mixture into skillet, and press down with back of spoon to flatten). Don't crowd patties - you'll need to fry in a couple of batches. Fry until golden brown on one side, then flip over like pancakes with spatula. Fry until other side is golden brown and crispy.

Put paper towel on platter, and place 1st batch of latkes on it, pop in oven to keep warm. Cook the rest of potato mixture in same way.  I sometimes sprinkle with chopped green onion, or chives. 

Serve with applesauce and sour cream. (Essential!)

You can vary recipe by using half zucchini, half potato, or add some grated carrot. There are a zillion recipes on internet (link below is good), crucial is to make sure excess water in shredded vegetables is squeezed out, and that oil is hot enough when you start frying. 

http://allrecipes.com/Recipe/Potato-Pancakes-I/Detail.aspx

O ye wha are sae guid yoursel', Sae pious and sae holy, Ye've nought to do but mark and tell Your neibours' fauts and folly! -- Robert Burns (Address to the Unco Guid)
Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #1
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  • Register:01/11/2009 11:45 PM

Re:Latkes

Date Posted:12/14/2009 8:36 PMCopy HTML

Thank you Yekyua.
I will try this recipe.  It just seems like they're very simple to cook, but a little hard to put together.  But if you say NO then the answer is NO.  I will gladly try them.
Yekyua Share to: Facebook Twitter MSN linkedin google yahoo #2
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Re:Latkes

Date Posted:12/14/2009 9:23 PMCopy HTML

You're welcome, and have fun Lodi.  Let me know how they turn out.  In place of flour in the potato mixture, some people use matzoh meal (ground up matzoh crackers) btw - but flour is fine too. 

I've been browsing your recipes and found many I'd like to try - you've compiled enough material for a good sized cookbook!

Do you have any favorite holiday recipes?  That'd be a great thread to start - almost everyone has a treasured dish, cookie, or pie I think. 
O ye wha are sae guid yoursel', Sae pious and sae holy, Ye've nought to do but mark and tell Your neibours' fauts and folly! -- Robert Burns (Address to the Unco Guid)
Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #3
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Re:Latkes

Date Posted:01/15/2010 10:26 PMCopy HTML

Yekyua,

Thanks for telling me about the flour and potato mixture.  I really appreciate that.

I also want to thank you very much for going through these recipes.

When you asked about Holiday recipes, I don't have any that are my favorite.  I know that all or most people have a dish that they really like, especially when it comes to desserts, but I don't have a favorite of those either.  To me they just about taste alike.
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