Lee brought me into this group, I think. Of all the things I could post, this is the one I should. There are a gazillion Potato Latke Recipes out there. Im gonna pat my own back here, I make fabulous latkes. Enjoy! My Mother Roz’s Potato Latkes 5 lbs Idaho (Russet) potatoes, old is good. Peeled. (the ones that show green just under the skin are too new, less starch) 1 large onion 1 egg 1.5 tspn salt ½ tspn black pepper Oil (she used corn oil, canola is fine) for frying. 2 large mixing bowls 1 collander (or strainer) 1 large frying pan A few important notes first: - Speed is of the essence once you start grating. The potatoes want to be fried before they turn color, or your latkes will not be a beautiful brown. - You can peel the potatoes up to a day in advance. ALL peeled potatoes should go immediately into a pot of water, submerged, so they don’t start turning color. - The preferred grater is a flat wire grater, also known as an ACME Safety Grater (yes, for real). If you don’t have one, and can’t get one, you can use the big holes on a box grater, but your latkes won’t look like mine, or taste like mine, really. Picture of the grater, below. I have a “fake” which you might be able to easily get, picture of that below, too. - You can use anywhere from 3-5 lbs with these proportions. I do latkes in 5 lb batches, so if I’m doing 10 lbs, I’ll grate them in 2 batches, and maybe use 2 frying pans, to speed the process. - Yes, I always grate by hand. I can taste the difference if they are grated in a food processor. It’s not that hard, and my Dad and I used to turn grating into a speed contest. And yes, you may leave behind a little knuckle; it adds flavor, and love. - This is really my Grandmothers recipe (thank you, Grandma Anna), and she did it by hand, and I’m named for her, so I do it by hand. Get over it. - You can turn this recipe into my Mom’s Kugel by doing all the steps, and t hen, instead of using the oil to fry, take 9 Tablespoons of the Oil, add it to the mixture, stir well, and put it in a 9x13 pyrex or black bottom roasting pan, and bake in a 400 degree oven for 1-1.25 hours, till crispy brown on top. Thinner gives more latke like texture, thicker gives more mushy potato center. Either way - Yum. (you can grate a zucchini into it, too.) Here we go: Grate the potatoes into a bowl. (You put the flat grater on top of the bowl, lean the bowl against the wall, and the grater, too, and grate pushing down while you push back and forth, for maximum, fastest output.) Pour potatoes thru colander into the second bowl, set second bowl aside. Put drained potatoes back into the first bowl. Grate in the onion (90% should be fine, no one can actually grate in the whole onion, you’ll lose your fingers), add the egg, salt, pepper. Mix well. Turn on the gas under the frying pan, and start heating it up. Now, go back to the bowl with the potato juice.. Gently pour off all the water. On the bottom of this bowl what is left is the potato starch (exactly the right amount to thicken this amount of potatoes.) Scrape all the starch back into the potato mixture. Stir the whole thing up really, really well, and then spoon into the hot oil in the frying pan, and start cooking. As they come off the pan, place on a sheet of brown paper (I rip up a bag from the market) to soak up the excess oil. Serve with applesauce and/or sour cream. Esse, kinderlach, esse. (Eat, children, eat)
Posted on: Fri, 19 Dec 2014 21:57:01 +0000
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