Best Latke recipe

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  • #611465
    popa_bar_abba
    Participant

    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.

    #990942

    Put the latke-mix into a pan of oil and fry.

    #990943
    TheGoq
    Participant

    Caveman version take thing out of ground smash on rock put on hot rock eat with your elbows.

    #990944
    popa_bar_abba
    Participant

    lol, I’ll try that one out

    #990945
    BaalHabooze
    Participant

    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!

    #990946
    🍫Syag Lchochma
    Participant

    Pureed instead of grated and lots of onions. The oiler/crispier the better.

    #990947
    popa_bar_abba
    Participant

    I think I’m with syag on the puree angle. I’d food process them, but definitely not with a cuisinart

    #990948
    Torah613Torah
    Participant

    Syag, what do the onions do for the latka? What happens if you make latkas without onions?

    #990949
    🍫Syag Lchochma
    Participant

    it makes them have an oniony flavor which I think is better than just a potatoey flavor. no real difference in looks/texture/cooking

    #990950
    writersoul
    Member

    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…

    #990951
    oomis
    Participant

    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.

    #990952
    Sacrilege
    Member

    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.

    #990953
    popa_bar_abba
    Participant

    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.

    I didn’t even know you still read YWN. You should def put that in the recipe.

    #990954
    TheGoq
    Participant

    Welcome back Sacrilege!!!!!

    #990955
    Sacrilege
    Member

    First time in a L-O-N-G time, PBA.

    #990956
    popa_bar_abba
    Participant

    You’d never believe what has transpired in between.

    #990957
    Sacrilege
    Member

    Hey Goq! Thanks! 😉

    PBA- I’d love to know!

    Did I mention I got married?

    #990958

    Was it the smell of latkes that pulled him here?

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