- This topic has 17 replies, 9 voices, and was last updated 11 years ago by .
-
Posts
-
Put here the best latke recipe. I don’t want your mother’s recipe that reminds you of being a kid–I want a real best recipe.
There cannot be two best recipes either, so I don’t want to see a million versions here.
Put the latke-mix into a pan of oil and fry.
Caveman version take thing out of ground smash on rock put on hot rock eat with your elbows.
lol! Goq, you rock!
I’m not a cook, but I like ’em crispy, golden brown on the outside, and mushy on the inside. I hate it when the outside is soft and mushy. Nor do I like “rubber latkes”, when the texture feels and tastes like rubber. And I definitely don’t like them served with apple sauce!! That’s so harry’ish, not heimish!
🙂
b’teyovan!
Pureed instead of grated and lots of onions. The oiler/crispier the better.
Syag, what do the onions do for the latka? What happens if you make latkas without onions?
it makes them have an oniony flavor which I think is better than just a potatoey flavor. no real difference in looks/texture/cooking
My mom’s are the best. Fried, pureed, with onions, crispy on the outside, soft on the inside, not rubbery…
…and yes, I eat them with applesauce. What’s a Harry? I assume that doesn’t mean yer a wizard, does it? Cuz that would be nice…
The onions do a couple of things. First, the flavor cannot be compared with plain non-onion latkes. Second, the onions help keep the grated/pureed potatoes from turning brown or gray. Also, keeping the peeled potatoes in cold water prior to processing, helps to keep them white,as well.
I use my processor and pulse a very large onion together with a lot of potatoes (maybe 8-10 large ones. I make it almost pureed, but with a little coarse potato, not totally smooth. I add a few eggs also, and kosher salt and pepper to taste. I avoid flour and matzah meal, because we have a gluten-free member of the family, but if I feel the mixture is too watery, I add in potato starch a little at a time, to get the right consistency. Then I fry the latkes in very hot canola oil on one side until the edges begin to brown, flip over and fry the other side until deep golden brown. Then let them drain on paper toweling in a flat pan, and either serve immediately or keep warm in a low-heated oven.
I grate the potatoes and onions (roughly 4 to 1) and then put in a colander with a generous amount of salt to extract all the water from the potatoes. Let sit for about 45 minutes and then squeeze out the potatoes. Add pepper and 2 eggs. Fry.
Welcome back Sacrilege!!!!!
First time in a L-O-N-G time, PBA.
Hey Goq! Thanks! 😉
PBA- I’d love to know!
Did I mention I got married?
Was it the smell of latkes that pulled him here?
- You must be logged in to reply to this topic.