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Latkes, the way my mom made them - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Fri, Dec. 11th, 2009 04:42 pm
Latkes, the way my mom made them


If you ask me, there are two things that make a latke great---the way you grate the potato and the kind of oil you fry it in.

I use my Kitchen Aid mixer with a grater attachment and use a fine toothed grater--this shreds the potatoes into wispy strings about the thickness of spaghetti. And I use only Peanut oil to fry in. Peanut oil has a high burning range than other fats, so can fry hotter without smoking.

I prefer my latkes served with ketchup but Jon requires apple sauce so we always put both on the table.



grating the potatoes (I used Yukon Golds)


Frying in peanut oil



Ingredients: (for 10-12 latkes)

* 2 lbs peeled and shredded potatoes
* 1 finely grated (med.) onion
* 3 eggs, beaten
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 3/4 cup peanut oil for frying

Directions:

1. Place the potatoes in a cheesecloth (or paper towel) and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!


ADDENDUM:
I read a recipe online for latkes and they said to boil the potatoes first and then mush them up-- ACK!!! this is NOT a latke.

5CommentReply


blueberries4sal
blueberries4sal
blueberries4sal
Sat, Dec. 12th, 2009 03:48 am (UTC)

just added pictures!


ReplyThread Parent
retrofire
retrofire
Stuff I Like
Sat, Dec. 12th, 2009 03:58 am (UTC)
Yay!

Oh yeah, I could do that. Thanks a million!


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Sat, Dec. 12th, 2009 04:09 am (UTC)

Enjoy!!


ReplyThread Parent
tuscendi
tuscendi
TuScendi
Sat, Dec. 12th, 2009 06:15 am (UTC)

Oh god. With applesauce and sour cream. Haven't had any in years.

The Latke Song

Edited at 2009-12-12 06:15 am (UTC)


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intelligentrix
intelligentrix
Intelligentrix
Sat, Dec. 12th, 2009 04:23 pm (UTC)

Mmmmmm... the soul food of my people. I have to have sour cream with those. The second best I've ever had were at the Kiev in NYC; the best, oddly, were at a little place in Palmyra, Wisconsin called the Nite Cap Inn--they served them with their Friday fish fry and were the only reason I (a confirmed fish-hater as a child) would go.

I've never had any success with them myself, but perhaps I'll give it another go based on your recipe.

p.s. Thanks for the stamps! They arrived some time ago and I have been terribly remiss in letting you know.


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