Best Latke Recipe with Directions plz

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Della

Tue, Dec 20 2011, 11:35 am

I know it's late...but who has a grate (grate?!) latke recipe? I searched but couldn't find one. thanks!!!

newkallah

Tue, Dec 20 2011, 2:29 pm

Bump. I'm looking for one too!

Raisin

Tue, Dec 20 2011, 2:42 pm

the Kosher by design recipe is great. Let me know if you want it.

ra_mom

Tue, Dec 20 2011, 2:54 pm

Here's Susie's recipe
http://www.youtube.com/watch?v=DDtzxQeVUr0

4 large potatoes (2 pounds), coarsely grated
1 onion, quartered
scallions
1 egg
2 tsp salt
coarse black pepper
parsley
oil, for frying

Raisin

Tue, Dec 20 2011, 3:09 pm

very important: in that recipe grate all the potatoes, strain, then put half of the grated potatoes into the food processor with the onions and scallions.

add everything else and then fry.

I freeze very successfully every year.

sv9506

Tue, Dec 20 2011, 3:17 pm

I am embarrassed to ask this - but how do you strain grated potatoes?

ra_mom

Tue, Dec 20 2011, 3:27 pm

sv9506 wrote:

I am embarrassed to ask this - but how do you strain grated potatoes?

watch the video for instructions to the recipe.
Place a fine sieved strainer on top of a bowl. Drain out the liquid. Let the liquid stand 5 minutes. Pour off liquid. Potato starch will be on bottom of bowl. Add that to the potatoes.

Raisin

Tue, Dec 20 2011, 3:47 pm

spaghetti strainer works too.

Della

Tue, Dec 20 2011, 5:04 pm

Thanks everyone. I will check out KBD. No one adds flour or matzo meal?

AlwaysGrateful

Tue, Dec 20 2011, 5:14 pm

I have a really good latke recipe (just made some delicious ones tonight!), but I don't grate the potatoes. I puree them.

If you're interested, let me know.

sneakermom

Tue, Dec 20 2011, 5:56 pm

This recipe comes out professional.

6 medium potato's grated finely and drained
1 onion grated finely
3 eggs
1/4 cup flour
1 tsp baking powder
salt and pepper to taste

Mix and fry. Made some tonight they were yummy - not a single one left.

Della

Tue, Dec 20 2011, 6:07 pm

Thanks everyone.

So here's my problem: I mix everything (tonite I did a 5 lb. bag of potatoes, 1 onion, 2 eggs, spices), drain potatoes and onion after grating in food processor) , and fry in lots of olive oil.

By the bottom of the bowl, there's always lots of liquid leftover. Am I not draining the potatoes enough, or using too many eggs?

Raisin

Wed, Dec 21 2011, 2:49 am

that always happens...liquid materialises as the batter sits. I often keep the mixture in a strainer so the liquid drains out.

lollygirl

Wed, Dec 21 2011, 7:50 am

sneakermom wrote:

This is the same recipe I use. It's AMAZING and no fail. I was never impressed with Susie Fishbein's recipe. These are definitely a winner!

MGmom

Wed, Dec 21 2011, 8:36 am

Tried this one last night and was a true winnner!

3 grated potatoes
3 eggs
1/2 cup oil
2 tbsp matzoh meal
salt n pepper to taste

Fry in really boiling oil

I doubled it but didnt double the matzoh meal I only put 3 tbsp. of it.

All was polished away.. three were leftover and dh ate em cold this morn!

Happy 2B

Wed, Dec 12 2012, 5:32 pm

sneakermom wrote:

I made these tonight they came out yummy! I did steal from susie's recipe and half potatoes grated finely half on coarse grate so it was a very nice texture and pretty looking too.

I also took her amount for salt and did a bit more than 2 tsp. Salt to taste is hard to figure out when it's a raw item with eggs its not like soup that you can add salt afterwards so I thought this info would be helpful for someone else....

Ok so who's making these for 2012?

Ashrei

Wed, Dec 12 2012, 7:16 pm

This one is awesome... AND IT HAS ACTUAL MEASUREMENTS FOR SALT AND PEPPER!!!

From the latka cookbook DD brought home in Kindergarten. Smile

3 medium potatoes, grated
1 small onion, grated
1 t salt
1/8 t pepper
2 eggs well beaten
¼ c matzoh meal
Oil for frying

Combine all ingredients in a mixing bowl. Squeeze out as much liquid as possible in a strainer. Fry in oil. Makes about 10 latkas. (I tripled it easily.)

pinkflower

Wed, Dec 12 2012, 7:40 pm

Sweet Potato Latkes: http://www.kosherista.com/node/1659

Dolly Welsh

Wed, Dec 12 2012, 8:37 pm

Put some thick skinned Idaho baking potatoes, and a few ordinary onions, through the shredding or julienne blade of a food processor.

Beat two eggs in the bottom of a large bowl.

Throw a bit of salt into that.

Put the potatoes and onions into that, and mush the whole thing with two forks, or your hands, into a wet gloppy mush.

Now, throw some Matzah meal into the mixture, enough to dry it enough so it stays on a tilted soup spoon.

Now fry flattened large spoonfuls of this in a half inch of bland oil, (not olive oil), turning them once. Be patient. If the remaining mixture gets wetter as you work, add a little bit more Matzah meal, not much.

They are finished when both sides are brown. No need to drain them when finished. Serve them hot off the pan, quickly. Wash down with cold cider (Martinelli). Apple sauce, sour cream, or nothing.

You will enjoy having a fan going, perhaps an exhaust fan. A splatter screen is handy on top of the frying pan, but not necessary. And it's nice to have two spatulas handy, but one will do.

It is better to salt them sparingly, then add salt when eating. You don't want to over-salt. But they do need salt.

They eat cold too. Wrap them in tinfoil for the fridge.

If you don't julienne (that makes little sticks), a little baking soda lightens them, says my friend.

Latkes are forgiving. Remember to flatten them as they cook.

yo'ma

Thu, Dec 13 2012, 5:28 am

ra_mom wrote:

This is almost the same recipe as from the book, Malke's Secret Recipe, A Chanukah Story, by David A. Adler. It's a really cute book. It's a story about Chelm.

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