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Discussion in 'Food Forum' started by The Pontificator, Dec 4, 2004.
Does anyone have an easy recipe?
Ooooh this is a thread I want to keep my eye on!
Deleted my unnecessarily long post...
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!
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.
a frying pan on your barbeque? remove the lava rocks, if its a gas grill.
No, it's a fish cooker
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?
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
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.