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Potato pancakes, rec + directions
Potato pancakes, rec + directions
My mother used to make them perfectly every time, I tried and it was a
disaster!
I'm not much of a cook and my wife is Pureto Rican so I really can't ask
her.
Help out an old yentl from Brooklyn.
TIA
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
My mother used to make them perfectly every time, I tried and it was a
disaster!
I'm not much of a cook and my wife is Pureto Rican so I really can't ask
her.
Help out an old yentl from Brooklyn.
TIA
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
Re: Potato pancakes, rec + directions
In article <pan.2007.03.25.17.51.06.255816@notanaddress.info>, bob <dontbother@notanaddress.info> writes:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
>
> I'm not much of a cook and my wife is Pureto Rican so I really can't ask
> her.
>
> Help out an old yentl from Brooklyn.
For every serving, you need:
1 large potato grated
1 raw egg
1/3 grated onion
1 tbl flour
dash of salt and white pepper
[Just multiply the above ratio by the number of servings needed]
Mix batter and let set for a few minutes. In a large frying pan,
place a moderate amount of oil (a mixture of 50% olive oil
and 50% canola oil), heat, place 3 tablespoons of the batter
per serving, pat down and fry 2-3 minutes each side. Remove
from pan and place on 3-4 sheets of paper towels to soak up
the extra oil.
Enjoy!
Josh
>
> TIA
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
>
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
In article <pan.2007.03.25.17.51.06.255816@notanaddress.info>, bob <dontbother@notanaddress.info> writes:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
>
> I'm not much of a cook and my wife is Pureto Rican so I really can't ask
> her.
>
> Help out an old yentl from Brooklyn.
For every serving, you need:
1 large potato grated
1 raw egg
1/3 grated onion
1 tbl flour
dash of salt and white pepper
[Just multiply the above ratio by the number of servings needed]
Mix batter and let set for a few minutes. In a large frying pan,
place a moderate amount of oil (a mixture of 50% olive oil
and 50% canola oil), heat, place 3 tablespoons of the batter
per serving, pat down and fry 2-3 minutes each side. Remove
from pan and place on 3-4 sheets of paper towels to soak up
the extra oil.
Enjoy!
Josh
>
> TIA
>
> ____________________________________________________
>
> 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 pancakes, rec + directions
bob wrote:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
Describe what your mother made. Were they cake-y with a creamy
interior, or thin, lacy, and crisp?
B/, modertor hat off
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
bob wrote:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
Describe what your mother made. Were they cake-y with a creamy
interior, or thin, lacy, and crisp?
B/, modertor hat off
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
Re: Potato pancakes, rec + directions
On Mar 25, 11:35 pm, Brian Mailman <bmail...@sfo.invalid> wrote:
> bob wrote:
> > My mother used to make them perfectly every time, I tried and it was a
> > disaster!
>
> Describe what your mother made. Were they cake-y with a creamy
> interior, or thin, lacy, and crisp?
>
> B/, modertor hat off
I think that explains why my experiment potato kugel tonight was
creamy inside; it was very thick.
For seder, I'll have to make it in a large enough pan to keep it
thin.
maxine, out of nowhere with the kugel comment
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
On Mar 25, 11:35 pm, Brian Mailman <bmail...@sfo.invalid> wrote:
> bob wrote:
> > My mother used to make them perfectly every time, I tried and it was a
> > disaster!
>
> Describe what your mother made. Were they cake-y with a creamy
> interior, or thin, lacy, and crisp?
>
> B/, modertor hat off
I think that explains why my experiment potato kugel tonight was
creamy inside; it was very thick.
For seder, I'll have to make it in a large enough pan to keep it
thin.
maxine, out of nowhere with the kugel comment
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
Re: Potato pancakes, rec + directions
On Sun, 25 Mar 2007 18:22:04 -0600, bob wrote:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
>
> I'm not much of a cook and my wife is Pureto Rican so I really can't ask
> her.
>
> Help out an old yentl from Brooklyn.
>
> TIA
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
It's in the technique. Hand grate your potatoes and onions, I find that
the food processor latkes just don't taste right. After you have grated
the potatoes and onions you should squeeze the water out of them, I do it
by hand, just take each handful and squeeze. The recipe is just
2 or 3 potatoes
1 onion
1 egg
matzoh meal (not flour), enough to absorb the liquid
Fry in peanut oil with a tablespoon of chicken fat if you have it. It's
the chicken fat that makes them taste right. BTW chicken fat is a fairly
healthy fat, it's 45% monounsaturated, the same as peanut oil, and 21%
polyunsaturated which is twice as high as other animal fats and fairly
respectable for a vegetable fat.
I find that this technique gets me latkes that taste just like my
grandmother's did.
On a related note, is any one familiar with the latkes that are served in
the kosher restaurant in the ghetto in Venice? As I recall they were tall
instead of flat and they were orange instead of white. It's the only good
latke I've ever had in a restaurant. It had a very different taste then a
conventional latke. I've tried sweet potatoes, but that doesn't seem to
work, so I expect that either they are using a potato that's only
available in Italy or that the color comes from some other ingredient,
not from the potato. Does anyone know their secret?
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
On Sun, 25 Mar 2007 18:22:04 -0600, bob wrote:
> My mother used to make them perfectly every time, I tried and it was a
> disaster!
>
> I'm not much of a cook and my wife is Pureto Rican so I really can't ask
> her.
>
> Help out an old yentl from Brooklyn.
>
> TIA
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
It's in the technique. Hand grate your potatoes and onions, I find that
the food processor latkes just don't taste right. After you have grated
the potatoes and onions you should squeeze the water out of them, I do it
by hand, just take each handful and squeeze. The recipe is just
2 or 3 potatoes
1 onion
1 egg
matzoh meal (not flour), enough to absorb the liquid
Fry in peanut oil with a tablespoon of chicken fat if you have it. It's
the chicken fat that makes them taste right. BTW chicken fat is a fairly
healthy fat, it's 45% monounsaturated, the same as peanut oil, and 21%
polyunsaturated which is twice as high as other animal fats and fairly
respectable for a vegetable fat.
I find that this technique gets me latkes that taste just like my
grandmother's did.
On a related note, is any one familiar with the latkes that are served in
the kosher restaurant in the ghetto in Venice? As I recall they were tall
instead of flat and they were orange instead of white. It's the only good
latke I've ever had in a restaurant. It had a very different taste then a
conventional latke. I've tried sweet potatoes, but that doesn't seem to
work, so I expect that either they are using a potato that's only
available in Italy or that the color comes from some other ingredient,
not from the potato. Does anyone know their secret?
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
