oftt

Traditional Potato Latkes

Print Email

jewishholidaycookbook.jpgHere's mine from the best book ever: The Jewish Holiday Cookbook  by Gloria Kaufer Greene.

2½ lbs. russets (preferably 'baking' potatoes)
1 large or 2 small onions
3 large eggs lightly beaten
1 teaspoon salt or to taste
1⁄8 teaspoon pepper fresh or to taste
about ¼ cup matzo meal ( I insist!)
vegetable oil
grate onion and potato alternately to keep the potato from turning  gray

SQUEEZE the excess liquid from the potato/onion mixture (this is  essential to a crispy
latke) mix in eggs, salt, pepper and matzo meal.  Let it rest for about 5  minutes so the
matzo meal can absorb some of the moisture.

If the mixture is still too wet (you didn't squeeze it out enough) add  more matzo meal.

In a large skillet over medium hight heat, heat oil that is about 1⁄8  to 1⁄4 inch deep,
until it's very hot but not smoking.

To form each  latke use a large spoon to transfer some of the potato mixture to the  oil then flatten the mixture slightly with the back of the spoon. The  latkes  will be irregularly shaped.

An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into  a large servingspoon, then carefully slide it off  the spoon into the  hot oil.

Continue making latkes until the skillet is full, leaving a little  room between each one. Fry the latkes until they are well browned on  both sides and crisp around the edges. Drain them well on paper  towels. Repeat until all of the latkes are fried.

Leftovers can be reheated but they will probably not be as crisp as  freshly made latkes.

Serve as soon as possible for the best  taste and texture. Accompany  the latkes with
applesauce and sour cream.

Adapted from The Jewish Holiday Cookbook by Gloria Kaufer Greene 

(ln) 

 

 

restaurant news

Morels in the Grove
Los Angeles
by Carolan Nathan

morelsoutside.jpgIt seems everywhere we look nowadays, our eyes light upon a charming French style eaterie, usually simple as that is the underpinning of any bistro of repute. I, for one, am glad of this trend...

Read more...
Adana Restaurant
Los Angeles
by David Latt

dlimg_9723.jpgOne of my favorite restaurants isn't close to where we live. Adana is forty-five minutes away in Glendale.

The light and airy dining room suggests a banquet hall in an elegant European...

Read more...
Kogi
Los Angeles
by Jo Stougaard

kogitruck.jpgThe Kogi Taco Truck made me miss being in my twenties. Especially over the last couple of months, since I started following their Twitter updates on my cell phone. Late at night I’d be in bed...

Read more...
Little Beast Comes to Eagle Rock
Los Angeles
by Lisa Dinsmore

littlebeastmenuI really needed a night out. Life has been conspiring against us lately, but it could be worse. Tired of being homebound and cooking three meals a day, I was desperate for a a little culinary...

Read more...