POTATO LATKES
Source of Recipe
Mark
List of Ingredients
6 large potatoes, peeled, and grated (3 lb)
1 small onion, grated
3 eggs
1 tsp salt
¼ tsp pepper
¼ cup flour
1 tbsp Nyfat or vegetable oil
2 tsp baking powder
oil for frying
Recipe
1. To grate potatoes, either use hand grater on large holes or food processor using grater blade but cut potatoes in quarters first. Rinse and drain well before next step. For finer consistency, add this step: Pat dry and using steel blade, process by using “pulse” (on/off) several times. Do not fill the bowl more than halfway. You will probably need to do two or three batches.
2. Combine rest of ingredients except for oil for frying until well blended.
3. Using large serving spoon, drop batter into 2 tbsp hot oil in frying pan on medium high heat. Flatten the batter with the back of a spoon for even thickness and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. (3-4 minutes per side)
4. Drain latkes on paper towels to eliminate excess oil.
5. Continue the process adding oil as needed. There should only be a slight film of oil in the pan. The latkes will absorb as much oil as you give it.
Tips & Variations
To keep potatoes looking white:
1. Keep them in cold water to remove starch;
2. Rinse and drain grated potatoes;
3. Grate onion after first batch of potatoes are grated, rinsed and drained and toss.
The trick to knowing when to turn the latke - it will be almost dry in the center.
To keep latkes warm, but not dried out or burnt while frying remaining batches, place in a oven at 200°F/100°C on a wire rack over a lipped baking sheet. This will allow excess oil to drain.
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