Potato Latkes

Re: Potato Latkes


"Zeppo" <zeppo_m@hotmail.org> wrote in message
news:1_WdnTEB75rGmcPanZ2dnUVZ_jSdnZ2d@comcast,com ...
>> 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

If it is an allergy or other dangerous reaction, then how about salt,
pepper, and paprika, either alone or with herbs. Won't be classic latke
flavor but should taste pretty good.

If its not an allergy (I get horrendous indigestion from onions) then I have
found that for me, I can use well cooked sweet onions (Vidalia's, Texas
sweets, etc) with minimal affect, though never raw. And when raw onions are
needed, I use onion powder.

Adelle


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carrot latkes

This was inspired by carrot pakora and potato latkes.

Carrot Latkes

2 lbs carrots
4 eggs, beaten
4 tbs matzoh meal or cake meal (or flour, urad dahl)
2 med onions
1 tsp salt (to taste)
dash celery salt
oil for frying (like canola/safflower - but not olive oil)

optional
1 tsp garam masala (garam masala is lit. "mixed spices". There are
supposedly more than a million recipes. When you find a brand you like,
stick with it. I grind my own and would be happy to share the recipe if
anyone wishes).
1/4 tsp onion seeds (onion seeds don't taste like onion, they provide a
distinctly Indian flavor)

Shred carrots
Run half the shredded carrots thru food processor's chopping blade.
Chop onions
Drain everything for about 15 minutes. Like potatoes, some carrots are MUCH
juicier than others and you'll need to adjust your matzoh meal to
compensate.

Add eggs, salt, and all other ingredients. Fry in latke sized pancakes until
browned on each side. I usually place these on a rack in a 375F degree oven
for 15 minutes to fully cook, dry, and crisp up. Carrots take longer to cook
than potatoes, and the extra 15 minutes brings out the flavor and sweetness.

Final step: eat way too many, rationalizing that carrots are just a
vegetable.

-- Phil




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Re: carrot latkes


"Phil Sego" <philremoveme@philsego,com > wrote in message
news:13ltb56hhhtdi4b@corp.supernews,com ...
> This was inspired by carrot pakora and potato latkes.
>
> Carrot Latkes
>
> 2 lbs carrots
> 4 eggs, beaten
> 4 tbs matzoh meal or cake meal (or flour, urad dahl)
> 2 med onions
> 1 tsp salt (to taste)
> dash celery salt
> oil for frying (like canola/safflower - but not olive oil)
>
> optional
> 1 tsp garam masala (garam masala is lit. "mixed spices". There are
> supposedly more than a million recipes. When you find a brand you like,
> stick with it. I grind my own and would be happy to share the recipe if
> anyone wishes).
> 1/4 tsp onion seeds (onion seeds don't taste like onion, they provide a
> distinctly Indian flavor)
>
> Shred carrots
> Run half the shredded carrots thru food processor's chopping blade.
> Chop onions
> Drain everything for about 15 minutes. Like potatoes, some carrots are
> MUCH juicier than others and you'll need to adjust your matzoh meal to
> compensate.
>
> Add eggs, salt, and all other ingredients. Fry in latke sized pancakes
> until browned on each side. I usually place these on a rack in a 375F
> degree oven for 15 minutes to fully cook, dry, and crisp up. Carrots take
> longer to cook than potatoes, and the extra 15 minutes brings out the
> flavor and sweetness.
>
> Final step: eat way too many, rationalizing that carrots are just a
> vegetable.
>
> -- Phil

Thanks for the recipe, Phil. I'll give this one a try at the next latke
opportunity.
Regards,
Jon


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Re: Potato Latkes


>>
>> 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
>
> If it is an allergy or other dangerous reaction, then how about salt,
> pepper, and paprika, either alone or with herbs. Won't be classic latke
> flavor but should taste pretty good.
>
> If its not an allergy (I get horrendous indigestion from onions) then I
> have found that for me, I can use well cooked sweet onions (Vidalia's,
> Texas sweets, etc) with minimal affect, though never raw. And when raw
> onions are needed, I use onion powder.
>
Adelle,
Not an allergy, just an intense dislike of anything onion-like. As I
realized I would have to withhold some batter to make without onions at the
last minute, I didn't have time to plan to substitute something for flavor.
Now that I think about it, I had a lot of fresh herbs on hand (tarragon,
thime, sage, cilantro) and any one of them would have probably done as well.

Jon


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Re: Potato Latkes

Zeppo wrote:
>
> > 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".
[...]
> 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.

Well, that's probably why they eat theirs with applesauce, and I eat
mine straight. :-)

It's basically potatoes, unseasoned bread crumbs (matzoh meal around
passover), eggs, salt, pepper, and onions. (Pretty much like the
recipe posted upthread.)

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