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-> Recipe Collection
strawberry cola
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Sun, Dec 06 2020, 9:58 pm
When you prepare latkes, do you add flour or matzah meal, or just use potatoes, onions, eggs, oil and seasoning, as with potato kugel? What are the best proportions of egg to potato?
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Chayalle
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Sun, Dec 06 2020, 10:01 pm
No flour or matzo meal.
Potatoes
1/2 the amount of eggs
salt and pepper
A little hot oil from the frying pan added to the mixture. Keeps it whiter.
Fry in hot oil but on med-low flame till golden on both sides.
I gotta starve till Thursday.....
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strawberry cola
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Mon, Dec 07 2020, 6:19 pm
Thanks so much, that's really good to know. Does anyone else have something to share?
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mha3484
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Mon, Dec 07 2020, 6:22 pm
No flour but you have to squeeze out all the liquid in the potatoes. If you dont want to do that then you need the flour to absorb the moisture. If you want really crispy latkes.
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challahchallah
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Mon, Dec 07 2020, 8:33 pm
Apparently I’m the odd one out—I do use some flour in the mix. I squeeze the moisture out as I scoop into the pan using a slotted spoon.
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elisheva25
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Mon, Dec 07 2020, 9:03 pm
Can I process the potatoes the way I do for potato kugel in the processor , add eggs and than fry ?
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ra_mom
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Mon, Dec 07 2020, 9:05 pm
elisheva25 wrote: | Can I process the potatoes the way I do for potato kugel in the processor , add eggs and than fry ? |
Shred the potatoes instead of processing on the kugel blade. You don't want the kugel mush.
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elisheva25
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Mon, Dec 07 2020, 9:51 pm
ra_mom wrote: | Shred the potatoes instead of processing on the kugel blade. You don't want the kugel mush. |
Ok thanx
But what if I like the mushy type more than latkes with pieces you think it won’t work ?
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shanie5
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Mon, Dec 07 2020, 10:51 pm
elisheva25 wrote: | Ok thanx
But what if I like the mushy type more than latkes with pieces you think it won’t work ? |
It will work.
Best if you put the mix into a mesh strainer. That removes the liquid and they fry faster and crispier.
I use my potato kugel recipe. Leave out the oil in the recipe and use it for the frying.
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Tzippy323
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Mon, Dec 07 2020, 11:14 pm
I must be weird. I have been making latkes for more than 40 years. I use potatoes, onions, salt, and pepper. Oil for frying. No eggs, flour, or matzoh meal. When I squeeze the liquid from the potatoes, I let it drip into a pan. I wait a couple of minutes and pour off the liquid carefully and put the starch that has settled back into the latke mix.
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elisheva25
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Mon, Nov 29 2021, 7:44 pm
shanie5 wrote: | It will work.
Best if you put the mix into a mesh strainer. That removes the liquid and they fry faster and crispier.
I use my potato kugel recipe. Leave out the oil in the recipe and use it for the frying. |
I did this last year & came out great.
Did this tonight and didn’t work at all.
Batter was totally falling apart
Any ideas anyone ?
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liveandlove.ima
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Tue, Nov 30 2021, 7:59 pm
elisheva25 wrote: | I did this last year & came out great.
Did this tonight and didn’t work at all.
Batter was totally falling apart
Any ideas anyone ? |
never had any issue with them falling apart, make sure you add enough oil so it does not stick to pan.
this is the recipe I use [The Heimish Kitchen] and its yummmm!!!! at least me & my family thinks so
3 potatoes
3 eggs
1/4 C flour
3/4 tsp. salt
dash of pepper
Grate potatoes drain all liquid. add remaining ingredients mixing well. fry in hot oil until golden brown on both sides.
Yield: 6-8 latkes
to switch things up a bit. I like to make two versions; fine and shredded potatoes...
Happy Chanukah!
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liveandlove.ima
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Tue, Nov 30 2021, 10:21 pm
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