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I have a hankering for...LATKES!!!

Discussion in 'Food Forum' started by The Pontificator, Dec 4, 2004.

  1. The Pontificator

    The Pontificator Angry Samoan

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    Does anyone have an easy recipe?
     
  2. chevrofreak

    chevrofreak Senior Member

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    Ooooh this is a thread I want to keep my eye on!
     

  3. Mild Bill

    Mild Bill Millennium Member

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    Deleted my unnecessarily long post...

    ;c
     
  4. Glockerel

    Glockerel Got Mojo?

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    Peel potatoes and grate in a bowl. For every 4 potatoes, grate 1 small onion.
    For a recipe w/8 potatoes, add 2 beaten eggs, 1/4 cup milk and 3 TBL flour. Stir well and add salt and pepper.
    Heat 1/2" oil in a heavy skillet. Add 1/3 cup potato mix in skillet (for each latke) and flatten carefully if it doesn't do it on it's own.
    When bottom is crispy, carefully turn. When all is golden, drain on paper towels and SEND THEM TO ME!!!

    Serve with applesauce, sour cream, sugar or ewhatever youy like. We always served ours with sugar and dipped them in whatever gravy was on the plate.

    After that, I know what I'm making for dinner!
    Enjoy!
     
  5. The Pontificator

    The Pontificator Angry Samoan

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    I'm going to make some latkes, but I'm trying to figure out how I'm going to cook them OUTSIDE.

    I'm not in the habit of frying stuff inside. The place will reek of oil for days.
     
  6. chevrofreak

    chevrofreak Senior Member

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    a frying pan on your barbeque? remove the lava rocks, if its a gas grill.
     
  7. The Pontificator

    The Pontificator Angry Samoan

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    No, it's a fish cooker
     
  8. bobby_w

    bobby_w Alienigena Platinum Member

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    Thanks for the reminder Pont

    Gonna make me some of these today. I had forgotten how good these are. And with applesauce. HMMM GOOD !!

    How to make Hanukkah Potato Latkes

    Her recipe is great and never fails.

    Can you put a cast iron skillet on your fish fryer? Or are you just going to use the kettle?
     
  9. ysr_racer

    ysr_racer

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    http://shine.yahoo.com/channel/food/the-keys-to-successful-potato-pancakes-2413461/

    This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

    •1 medium onion, peeled
    •4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
    •2 large eggs
    •2 tablespoons all-purpose flour
    •6 tablespoons vegetable oil
    •6 tablespoons unsalted butter
    •Applesauce and/or sour cream, for serving
    Preparation

    Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

    Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

    In large mixing bowl, lightly beat eggs, then whisk in flour.

    Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

    In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

    Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

    Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

    Serve pancakes hot with applesauce and/or sour cream.