Carbs, Fat, Onions, Heaven
 

A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

1. Line a large baking sheet with paper towels. If not serving the
latkes immediately—out of the frying pan into the dining room—preheat
the oven to 200 degrees. Have a large bowl of cold water ready.
2. Grate the potatoes, using a hand grater or food processor fitted
with the medium shredding disc. As potatoes are grated, transfer them
to the bowl of water. When all of the potatoes are grated, set aside
for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl.
3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly
combine the mixture.
4. In a large, preferably straight-sided pan, add oil to a depth of
¼ to 1/3 inch. Heat oil until a shred of potato dropped in the oil
sizzles immediately.
5. Form pancakes, using 2 tablespoons from a regular silverware
set. Scoop up a generous spoonful of the potato mixture with one
spoon, flatten the mixture with the other spoon. Slide the latke into
the oil. Repeat until the pan is full, but not crowded. Cook the
latkes until browned at the edges. Turn the latkes over and cook until
fully browned. Transfer the finished latkes to the lined baking sheet
to drain excess oil. Repeat with the remaining mixture.
6. If not serving the latkes immediately, transfer the sheet to the
preheated oven to keep warm. If serving even later, set the latkes
aside to cool to room temperature, then freeze until ready to serve.
Reheat the latkes in a 350-degree oven, and drain again on paper
towels because reheating will release more oil.
Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.
** Too much starch will make the latkes heavy. Use only about ½ cup
flour or ¼ cup matzah meal per pound of potatoes—just enough to bind
the mixture. If doubling the recipe, add flour slowly; the full amount
may not be needed. Toward the end, the mixture gets very loose. It is
better to release the extra liquid by squeezing it on a spoon rather
than by adding more flour.


Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

Make Levees, Not War

Carbs, Fat, Onions, Heaven
 

Kreisleriana wrote:
A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

(snipped lovely recipe)

I love latkes (potato pancakes)! My German grandmother made them very much
the same way. My Scottish grandmother made potato pancakes from leftover
chilled mashed potatoes. I love them both ways, although I admit the
leftover mashed are easier than grating potatoes ;)

Jill

Carbs, Fat, Onions, Heaven
 

Will you stop it please! I have started to put weight back on after my
illness and I now weigh 140lbs. Eeek, I'd better ignore this recipe which
sounds gorgeous.

Tweed




"Kreisleriana" wrote in message
...


A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

1. Line a large baking sheet with paper towels. If not serving the
latkes immediately-out of the frying pan into the dining room-preheat
the oven to 200 degrees. Have a large bowl of cold water ready.
2. Grate the potatoes, using a hand grater or food processor fitted
with the medium shredding disc. As potatoes are grated, transfer them
to the bowl of water. When all of the potatoes are grated, set aside
for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl.
3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly
combine the mixture.
4. In a large, preferably straight-sided pan, add oil to a depth of
¼ to 1/3 inch. Heat oil until a shred of potato dropped in the oil
sizzles immediately.
5. Form pancakes, using 2 tablespoons from a regular silverware
set. Scoop up a generous spoonful of the potato mixture with one
spoon, flatten the mixture with the other spoon. Slide the latke into
the oil. Repeat until the pan is full, but not crowded. Cook the
latkes until browned at the edges. Turn the latkes over and cook until
fully browned. Transfer the finished latkes to the lined baking sheet
to drain excess oil. Repeat with the remaining mixture.
6. If not serving the latkes immediately, transfer the sheet to the
preheated oven to keep warm. If serving even later, set the latkes
aside to cool to room temperature, then freeze until ready to serve.
Reheat the latkes in a 350-degree oven, and drain again on paper
towels because reheating will release more oil.
Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.
** Too much starch will make the latkes heavy. Use only about ½ cup
flour or ¼ cup matzah meal per pound of potatoes-just enough to bind
the mixture. If doubling the recipe, add flour slowly; the full amount
may not be needed. Toward the end, the mixture gets very loose. It is
better to release the extra liquid by squeezing it on a spoon rather
than by adding more flour.


Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

Make Levees, Not War

Carbs, Fat, Onions, Heaven
 

Christina Websell wrote:
Will you stop it please! I have started to put weight back on after my
illness and I now weigh 140lbs. Eeek, I'd better ignore this recipe which
sounds gorgeous.

Tweed




"Kreisleriana" wrote in message
...


A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

1. Line a large baking sheet with paper towels. If not serving the
latkes immediately-out of the frying pan into the dining room-preheat
the oven to 200 degrees. Have a large bowl of cold water ready.
2. Grate the potatoes, using a hand grater or food processor fitted
with the medium shredding disc. As potatoes are grated, transfer them
to the bowl of water. When all of the potatoes are grated, set aside
for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl.
3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly
combine the mixture.
4. In a large, preferably straight-sided pan, add oil to a depth of
¼ to 1/3 inch. Heat oil until a shred of potato dropped in the oil
sizzles immediately.
5. Form pancakes, using 2 tablespoons from a regular silverware
set. Scoop up a generous spoonful of the potato mixture with one
spoon, flatten the mixture with the other spoon. Slide the latke into
the oil. Repeat until the pan is full, but not crowded. Cook the
latkes until browned at the edges. Turn the latkes over and cook until
fully browned. Transfer the finished latkes to the lined baking sheet
to drain excess oil. Repeat with the remaining mixture.
6. If not serving the latkes immediately, transfer the sheet to the
preheated oven to keep warm. If serving even later, set the latkes
aside to cool to room temperature, then freeze until ready to serve.
Reheat the latkes in a 350-degree oven, and drain again on paper
towels because reheating will release more oil.
Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.
** Too much starch will make the latkes heavy. Use only about ½ cup
flour or ¼ cup matzah meal per pound of potatoes-just enough to bind
the mixture. If doubling the recipe, add flour slowly; the full amount
may not be needed. Toward the end, the mixture gets very loose. It is
better to release the extra liquid by squeezing it on a spoon rather
than by adding more flour.


Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

Make Levees, Not War

This is not fair, my stomach is groaning now. I decided to eat only
fruit at work today, and am having a carb craving at the moment, still
got 90 minutes (and counting) left at work, grrr. My mum always used
to make latkes for Channukah, and they got eaten as soon as she could
get them out of the pan, they were awesome.

Carbs, Fat, Onions, Heaven
 

On Wed, 30 Nov 2005 10:50:31 -0500, Kreisleriana
wrote:



A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

Mmmm that sounds good! I saved the recipe to try out at a later
date... would it work to scale it down to one pound of potatoes? There
are only two of us!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Carbs, Fat, Onions, Heaven
 

It has been added to my book

what type of oil are you using?


Matthew
"Kreisleriana" wrote in message
...


A treasure from a Jewish friend:
Latkes

(Makes about 28 potato pancakes, 2-3 inches each)

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold
water
1/3 cup grated onion
2 eggs, lightly beaten (1 egg per pound of potatoes)*
1 cup all-purpose flour (best) or ½ cup matzah meal**
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
Peanut or canola oil for frying

1. Line a large baking sheet with paper towels. If not serving the
latkes immediately-out of the frying pan into the dining room-preheat
the oven to 200 degrees. Have a large bowl of cold water ready.
2. Grate the potatoes, using a hand grater or food processor fitted
with the medium shredding disc. As potatoes are grated, transfer them
to the bowl of water. When all of the potatoes are grated, set aside
for 5 minutes. Drain the shredded potatoes in a large colander,
rinsing with cold water. Transfer to a clean bowl.
3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly
combine the mixture.
4. In a large, preferably straight-sided pan, add oil to a depth of
¼ to 1/3 inch. Heat oil until a shred of potato dropped in the oil
sizzles immediately.
5. Form pancakes, using 2 tablespoons from a regular silverware
set. Scoop up a generous spoonful of the potato mixture with one
spoon, flatten the mixture with the other spoon. Slide the latke into
the oil. Repeat until the pan is full, but not crowded. Cook the
latkes until browned at the edges. Turn the latkes over and cook until
fully browned. Transfer the finished latkes to the lined baking sheet
to drain excess oil. Repeat with the remaining mixture.
6. If not serving the latkes immediately, transfer the sheet to the
preheated oven to keep warm. If serving even later, set the latkes
aside to cool to room temperature, then freeze until ready to serve.
Reheat the latkes in a 350-degree oven, and drain again on paper
towels because reheating will release more oil.
Serve with sour cream or applesauce. Add salt to taste.

* Too many eggs will overwhelm the taste of potato.
** Too much starch will make the latkes heavy. Use only about ½ cup
flour or ¼ cup matzah meal per pound of potatoes-just enough to bind
the mixture. If doubling the recipe, add flour slowly; the full amount
may not be needed. Toward the end, the mixture gets very loose. It is
better to release the extra liquid by squeezing it on a spoon rather
than by adding more flour.


Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

Make Levees, Not War