Potato Latkes

Potato Latkes

Happy Chanukah all:

Here is my recipe for potato latkes. I have been making them this way
for over 20 years and have never left any bits of my knuckles in the
potato grater. Peanut oil is a MUST. An electric skillet works well to
keep the oil at the proper temperature.

Potato Latkes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb baking potatoes
1 large yellow onion
2 eggs
1 c matzo meal
salt and pepper
peanut oil

Peel potatoes, placing each one into a large bowl of cold water. Slice
each potato in half, length-wise. In a food processor with shredder
disk inserted, shred potatoes in batches until all are finished. As
each batch is complete, place in a bowl of cold water to prevent
discoloration. Cut onion into eight pieces. Place metal blade in
processor. Put a piece of onion in and pulse until chopped. Squeeze
two handfuls of potato shreds dry and place in processor bowl. Pulse
three or four times until it looks like fine shreds. Empty into a bowl
and repeat until all shreds are chopped. Stir in eggs and matzo meal.
Season with salt and pepper to taste. Let mixture sit for at least 30
minutes. Stir and add more matzo meal if necessary. Mixture should be
a little stiff.
Heat one inch of peanut oil in a large skillet. Drop large spoons full
of potato mixture into hot oil. Fry until golden brown, turning once
after four minutes. Makes a lot of latkes.

NOTES : Serve with applesauce and/or sour cream.



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes

On Tue, 04 Dec 2007 11:15:43 -0600, Janet Wilder wrote:

> Happy Chanukah all:
>
> Here is my recipe for potato latkes. I have been making them this way
> for over 20 years and have never left any bits of my knuckles in the
> potato grater. Peanut oil is a MUST. An electric skillet works well to
> keep the oil at the proper temperature.
>
> Potato Latkes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 lb baking potatoes 1 large yellow
> onion
> 2 eggs
> 1 c matzo meal
> salt and pepper
> peanut oil
>
> Peel potatoes, placing each one into a large bowl of cold water. Slice
> each potato in half, length-wise. In a food processor with shredder
> disk inserted, shred potatoes in batches until all are finished. As
> each batch is complete, place in a bowl of cold water to prevent
> discoloration. Cut onion into eight pieces. Place metal blade in
> processor. Put a piece of onion in and pulse until chopped. Squeeze
> two handfuls of potato shreds dry and place in processor bowl. Pulse
> three or four times until it looks like fine shreds. Empty into a bowl
> and repeat until all shreds are chopped. Stir in eggs and matzo meal.
> Season with salt and pepper to taste. Let mixture sit for at least 30
> minutes. Stir and add more matzo meal if necessary. Mixture should be
> a little stiff.
> Heat one inch of peanut oil in a large skillet. Drop large spoons full
> of potato mixture into hot oil. Fry until golden brown, turning once
> after four minutes. Makes a lot of latkes.
>
> NOTES : Serve with applesauce and/or sour cream.
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________

I get much better results by grating the potatoes by hand. I use cheese
grater, the flat kind with a handle not the box type. I also use a little
chicken fat in the oil.

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

the only problem I see with using chicken fat in the oil is that the latkes
are no longer parve and cannot be served with sour cream (assuming kashrut
is being followed).


"General Schvantzkopf" <schvantzkopf@yahoo,com > wrote in message
news:6pmdnV30sbDhDsjanZ2dnUVZ_sLinZ2d@comcast,com ...
> On Tue, 04 Dec 2007 11:15:43 -0600, Janet Wilder wrote:
>
> > Happy Chanukah all:
> >
> > Here is my recipe for potato latkes. I have been making them this way
> > for over 20 years and have never left any bits of my knuckles in the
> > potato grater. Peanut oil is a MUST. An electric skillet works well to
> > keep the oil at the proper temperature.
> >
> > Potato Latkes
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 3 lb baking potatoes 1 large yellow
> > onion
> > 2 eggs
> > 1 c matzo meal
> > salt and pepper
> > peanut oil
> >
> > Peel potatoes, placing each one into a large bowl of cold water. Slice
> > each potato in half, length-wise. In a food processor with shredder
> > disk inserted, shred potatoes in batches until all are finished. As
> > each batch is complete, place in a bowl of cold water to prevent
> > discoloration. Cut onion into eight pieces. Place metal blade in
> > processor. Put a piece of onion in and pulse until chopped. Squeeze
> > two handfuls of potato shreds dry and place in processor bowl. Pulse
> > three or four times until it looks like fine shreds. Empty into a bowl
> > and repeat until all shreds are chopped. Stir in eggs and matzo meal.
> > Season with salt and pepper to taste. Let mixture sit for at least 30
> > minutes. Stir and add more matzo meal if necessary. Mixture should be
> > a little stiff.
> > Heat one inch of peanut oil in a large skillet. Drop large spoons full
> > of potato mixture into hot oil. Fry until golden brown, turning once
> > after four minutes. Makes a lot of latkes.
> >
> > NOTES : Serve with applesauce and/or sour cream.
> >
> > ____________________________________________________
> >
> > rec.food.cuisine.jewish recipe archives
> > < http :// www .cyber-kitchen,com /rfcj>
> > ____________________________________________________
>
> I get much better results by grating the potatoes by hand. I use cheese
> grater, the flat kind with a handle not the box type. I also use a little
> chicken fat in the oil.
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
>


____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

So you serve them with applesauce. That's what my Mom always did.
And she made a meat meal to go with.

I never heard of having sour cream with latkes until I found the
internet and all these Jewish food sites!

A happy Hanukkah
maxine in ri

On Dec 5, 7:08 am, "signman" <sign...@ptd,net > wrote:
> the only problem I see with using chicken fat in the oil is that the latkes
> are no longer parve and cannot be served with sour cream (assuming kashrut
> is being followed).
>
> "General Schvantzkopf" <schvantzk...@yahoo,com > wrote in message
>
> > I get much better results by grating the potatoes by hand. I use cheese
> > grater, the flat kind with a handle not the box type. I also use a little
> > chicken fat in the oil.



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes



Another way to eat latkes is with hot pepper sauce, like Tabasco.

chsw




masha wrote:
> So you serve them with applesauce. That's what my Mom always did.
> And she made a meat meal to go with.
>
> I never heard of having sour cream with latkes until I found the
> internet and all these Jewish food sites!
>
> A happy Hanukkah
> maxine in ri
>
> On Dec 5, 7:08 am, "signman" <sign...@ptd,net > wrote:
>> the only problem I see with using chicken fat in the oil is that the latkes
>> are no longer parve and cannot be served with sour cream (assuming kashrut
>> is being followed).
>>
>> "General Schvantzkopf" <schvantzk...@yahoo,com > wrote in message
>>
>>> I get much better results by grating the potatoes by hand. I use cheese
>>> grater, the flat kind with a handle not the box type. I also use a little
>>> chicken fat in the oil.
>
>
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
>
>



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes

chsw <chsw@optonline,net > wrote:
> Another way to eat latkes is with hot pepper sauce, like Tabasco.
[ . . . ]

That definitely calls out for a couple of cloves of minced garlic in the
latkes! (Thanks, Saerah)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

On Wed, 05 Dec 2007 10:53:11 -0600, masha wrote:

> So you serve them with applesauce. That's what my Mom always did. And
> she made a meat meal to go with.
>
> I never heard of having sour cream with latkes until I found the
> internet and all these Jewish food sites!
>
> A happy Hanukkah
> maxine in ri
>
> On Dec 5, 7:08 am, "signman" <sign...@ptd,net > wrote:
>> the only problem I see with using chicken fat in the oil is that the
>> latkes are no longer parve and cannot be served with sour cream
>> (assuming kashrut is being followed).
>>
>> "General Schvantzkopf" <schvantzk...@yahoo,com > wrote in message
>>
>> > I get much better results by grating the potatoes by hand. I use
>> > cheese grater, the flat kind with a handle not the box type. I also
>> > use a little chicken fat in the oil.
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________

The same here, I've always had them with apple sauce.

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes




Safflower oil can be substituted for peanut oil. Both oils have
the same "break" point and burn point.

chsw



Janet Wilder wrote:
> Happy Chanukah all:
>
> Here is my recipe for potato latkes. I have been making them this way
> for over 20 years and have never left any bits of my knuckles in the
> potato grater. Peanut oil is a MUST. An electric skillet works well to
> keep the oil at the proper temperature.
>
> Potato Latkes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 lb baking potatoes
> 1 large yellow onion
> 2 eggs
> 1 c matzo meal
> salt and pepper
> peanut oil
>
> Peel potatoes, placing each one into a large bowl of cold water. Slice
> each potato in half, length-wise. In a food processor with shredder
> disk inserted, shred potatoes in batches until all are finished. As
> each batch is complete, place in a bowl of cold water to prevent
> discoloration. Cut onion into eight pieces. Place metal blade in
> processor. Put a piece of onion in and pulse until chopped. Squeeze
> two handfuls of potato shreds dry and place in processor bowl. Pulse
> three or four times until it looks like fine shreds. Empty into a bowl
> and repeat until all shreds are chopped. Stir in eggs and matzo meal.
> Season with salt and pepper to taste. Let mixture sit for at least 30
> minutes. Stir and add more matzo meal if necessary. Mixture should be
> a little stiff.
> Heat one inch of peanut oil in a large skillet. Drop large spoons full
> of potato mixture into hot oil. Fry until golden brown, turning once
> after four minutes. Makes a lot of latkes.
>
> NOTES : Serve with applesauce and/or sour cream.
>
>
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
>
>



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes

chsw wrote:
>
>
>
> Safflower oil can be substituted for peanut oil. Both oils have the
> same "break" point and burn point.

But the flavor is no where near the same as it is with peanut oil.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes

Janet Wilder <kelliepoodle@vtxb,com > wrote:
> Happy Chanukah all:

A shaynem dank, Janet. Dis Bronx goy hasn't had potato latkes in a long
time. I'll try making them.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

Nick Cramer <n_cramerSPAM@pacbell,net > wrote:
: Janet Wilder <kelliepoodle@vtxb,com > wrote:
: > Happy Chanukah all:

: A shaynem dank, Janet. Dis Bronx goy hasn't had potato latkes in a long
: time. I'll try making them.

: --
: Nick. Support severely wounded and disabled Veterans and their families!

Remember, some of us from asd are watching you:-) To reduce the carb
intensity try making them with a mixture of potato and zucchini. I know
it is a once a year treat, but if you make them this way it can be a twice
a year treat:-)

Wendy Baker

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

W. Baker wrote:
> Nick Cramer <n cramerSPAM@pacbell,net > wrote:
> : Janet Wilder <kelliepoodle@vtxb,com > wrote:
> : > Happy Chanukah all:
>
> : A shaynem dank, Janet. Dis Bronx goy hasn't had potato latkes in a long
> : time. I'll try making them.
>
> : --
> : Nick. Support severely wounded and disabled Veterans and their families!
>
> Remember, some of us from asd are watching you:-) To reduce the carb
> intensity try making them with a mixture of potato and zucchini. I know
> it is a once a year treat, but if you make them this way it can be a twice
> a year treat:-)
>
> Wendy Baker

He wouldn't eat them, Wendy. He looks forward to latkes on Chanukah and
Pesach. Those are the only time I'll make them, even if he can't eat a
whole plate full, just a couple.

I have never been able to make him happy with cauliflower in place of
potato or any of that "faux" stuff. Since he is on the pump and can
cover for some additional carbs, I let him celebrate.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life



rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>

Re: Potato Latkes

"W. Baker" <wbaker@panix,com > wrote:
> Nick Cramer <n_cramerSPAM@pacbell,net > wrote:
> : Janet Wilder <kelliepoodle@vtxb,com > wrote:
> : > Happy Chanukah all:
>
> : A shaynem dank, Janet. Dis Bronx goy hasn't had potato latkes in a long
> : time. I'll try making them.

> Remember, some of us from asd are watching you:-) To reduce the carb
> intensity try making them with a mixture of potato and zucchini. I know
> it is a once a year treat, but if you make them this way it can be a
> twice a year treat:-)

Arrrrgh! There is no escape! A shaynem dank im der pupik, Wendy! ;-D

And Happy Chanukkah to all!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

"W. Baker" wrote:
>
> Nick Cramer <n_cramerSPAM@pacbell,net > wrote:
> : Janet Wilder <kelliepoodle@vtxb,com > wrote:
> : > Happy Chanukah all:
>
> : A shaynem dank, Janet. Dis Bronx goy hasn't had potato latkes in a long
> : time. I'll try making them.
>
>
> Remember, some of us from asd are watching you:-) To reduce the carb
> intensity try making them with a mixture of potato and zucchini. I know
> it is a once a year treat, but if you make them this way it can be a twice
> a year treat:-)

I would never contaminate them with zucchini. :-)

We have them several times a year[1], but in two varieties. My wife's
father grew up with large pancackes without onions. My mother grew
up with small ("silver dollar" size) latkes with onions. So, when
we make them, we usually make a bunch "her way", and then add the
onions to the batter that's left, and make the rest "my way".

We all grew up with the hand-grated potato method, but I've found
that using the food processor (properly, of course -- enough so you
don't have hash browns, and not so much that you have soup) is just
so much easier, and they come out *almost* as good as hand-grating.


[1] Channukah and Passover are definites. We then just have them on
occasion simply to have them. They make a great side dish for
sauerbratten.

--
+-------------------------+--------------------+-----------------------+
| Kenneth J. Brody | www .hvcomputer,com | #include |
| kenbrody/at\spamcop,net | www .fptech,com | <std_disclaimer.h> |
+-------------------------+--------------------+-----------------------+
Don't e-mail me at: <mailto:ThisIsASpamTrap@gmail,com >

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Potato Latkes

> I would never contaminate them with zucchini. :-)
>
> We have them several times a year[1], but in two varieties. My wife's
> father grew up with large pancackes without onions. My mother grew
> up with small ("silver dollar" size) latkes with onions. So, when
> we make them, we usually make a bunch "her way", and then add the
> onions to the batter that's left, and make the rest "my way".
>
> We all grew up with the hand-grated potato method, but I've found
> that using the food processor (properly, of course -- enough so you
> don't have hash browns, and not so much that you have soup) is just
> so much easier, and they come out *almost* as good as hand-grating.
>
>
> [1] Channukah and Passover are definites. We then just have them on
> occasion simply to have them. They make a great side dish for
> sauerbratten.

What are you flavoring the batch without the onions with? Last night I found
out the hard way that the onions pretty much give all the flavor to my
latkes. I had to make a small batch for my step-daughter's boyfriend who
cannot eat onions. Our latkes with onions were probably the best I've ever
made (Thanks for the recipe Janet, you were right about the peanut oil), but
the small batch I left the onions out of were pretty tasteless. He also
cannot eat scallions or chives so anything along those lines is a no-no.

TIA,
Jon


____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________