Potato latkes, potato latkes recipes, how to make potato latkes

I as soon as learn a few years in the past, the one mitzvah that has elevated amongst all of the Jewish individuals was lighting candles on Hanukkah. I am certain it was as a result of in most Jewish properties, candle lighting is adopted by jelly doughnuts or potato pancakes (latkes in Yiddish).

It’s customary that we eat meals fried in oil on Chanukah as a result of the oil symbolizes the miraculous burning of a small quantity of pure oil within the Menorah for eight days within the Holy Temple till new oil was ready for its use.

In my dwelling in Schenectady, New York, my mom would grate the potatoes and put together the batter for latkes each Hanukkah. It was a race to fry the potatoes earlier than the combination turned an unpleasant inexperienced. The opposite race was to make them quick sufficient to build up sufficient for a meal whereas everybody was visiting the kitchen to style only one to see in the event that they have been any good. The latkes are nonetheless the excessive level of Chanukah for my household. It brings the household collectively and we sing and speak concerning the miracle. So I suppose it’s a good place to begin.

Listed here are a number of good recipes for latkes. We’d eat our latkes with maple syrup or salt or bitter cream or apple sauce — any mixture, or nothing in any respect, or the entire above. Take pleasure in!

And Completely satisfied Hanukkah! — Chef Herschel

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POTATO LATKES AND ONION

6 potatoes
1 onion
4 eggs
3 tbsps. matza meal
salt & pepper to style
1/2 tsp. baking powder

Grate by hand potatoes and onion. Add eggs after which dry substances. Fry in scorching oil. Change 2 of the potatoes with zucchini for lighter pancakes.

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LATKES (POTATO PANCAKES) (from The Taste of Jerusalem)

A favourite eaten at Hanukkah. Every prepare dinner has her infallible recipe, however we preferred this model, which we discovered to be particularly gentle.

3 giant potatoes
3 tbsps. milk
1 egg
1/2 tsp. baking powder
salt and pepper to style
cooking oil

If the skins of the potatoes are skinny and unblemished, don’t peel the potatoes however scrub them nicely. In any other case, peel them; then grate 1 potato on the massive holes of a grater and the opposite two on the medium holes. Beat within the milk, egg and baking powder. Season with salt and pepper; mix nicely, If there’s a considerable amount of liquid within the combination, drain off a few of it. Warmth a scant ½ inch of oil in a big skillet till it is vitally scorching however not smoking. Drop the batter by giant spoonfuls, flatten then barely. Flip them as soon as. When they’re golden brown on the underside facet, prepare dinner them a number of minutes longer and drain them on paper towels. (The latkes can have crisp edges.)

Serve scorching with bitter cream or applesauce.

Makes 3-4 servings.

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NANA’S LATKES (from the New York Instances)

2 lbs. Idaho potatoes
2 lbs. Yukon potatoes
5 eggs, crushed
1 cup flour
salt
vegetable oil for frying
bitter cream
apple sauce

Peel potatoes, and maintain in chilly water till you might be able to grate them.

Grate the potatoes coarsely by hand (or with a Cuisinart utilizing first the shredding blade then the mixing blade). The combination ought to be slighly lumpy and never too blended. Add the crushed eggs. Combine in as much as 1 cup of flour. Add slightly salt. The batter ought to be pretty liquid and never too thick.

Warmth a couple of half-inch of vegetable oil in a frying pan. When the oil could be very scorching, use a soup spoon as a measure to place in small quantities of batter within the oil. Frying the pancakes on one facet, then the opposite, till they’ve turned brown on each side and are crispy across the edges.

Drain the pancakes on paper towels which were positioned on a platter atop a saucepan of simmering scorching water or maintain heat within the oven.

Makes about 80 3-inch latkes.

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(The next 3 recipes are taken from: The Settlement Cookbook)

SOUR CREAM POTATO PANCAKES

4 giant potatoes or 2 cups uncooked, grated potatoes
1/2 cup bitter cream or 1/2 cup scorching milk
1/2 tsp. salt
2 eggs, separated

Grate the potatoes, place in a colander, set over a bowl and drain. When the starch has settled within the backside of the bowl, discard prime liquid. Place drained potatoes in a mixing bowl, add starch, cream or scorching milk, and salt. Beat yolks nicely; add to potato combination; fold within the stiffly crushed whites. Drop by spoonfuls on a scorching, well-greased skillet. Brown slowly on each side. Serve with apple sauce.

Makes 4 servings.

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POTATO PANCAKES

4 giant potatoes or 2 cups uncooked grated potatoes
2 eggs
1/8 tsp. baking powder
1 1/2 tsps. salt
1 tbsp. flour, bread crumbs or matza meal
sprint of pepper

Peel potatoes, grate, drain. Beat eggs nicely and blend with the remainder of the substances. Drop by spoonfuls on a scorching, well-greased skillet. Brown on each side. Serve with applesauce.

Makes 4 servings.

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BAKED POTATO PANCAKES

Combine as above. Warmth a beneficiant quantity of fats in a skillet, add potato batter; bake in a scorching oven, 400ºF, for 25 minutes.