I would like to make potato latkes for my family. If someone would share their recipe with me, I would be most grateful.
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12-06-03, 10:15 PM
Tree
Patricia,

There are several recipes HERE!

Hope that helps!

12-07-03, 01:32 AM
Patricia
Thank you Tree. Now I have a chose of recipes.

12-07-03, 02:27 PM
stanbee
So many latkes. but which recipe.

Maybe this will help, whichever you choose:

Skip recipes with milk or mashed potatoes. Good, but different.

Use shredded and grated potatoes.

Shred in processor. Reserve half. Process the remaining shreds til fine grains, almost a puree. Imitate the texture made on fine side of a hand boxgrater, put in a strainer for ~15 min to rid of excess water. Push out water lightly with the back of a spoon or a spatula.

Use matza meal. Gives a more old world texture to the pancake than flour.

The oil must be hot, but not smoking, to fry them properly. Cleaning the shreds and fallout from the oil with a skimmer will keep the oil from a tastinmg burnt.

The latkas are ready to turn (away from you)when the bottom at the side shows golden brown. After frying drain and blot so they are not too oily. This way you can eat more of them with less guilt.

or the EASY WAY OUT:

An ez way is to mix fresh shredded potato with commercial dry latka mix. Follow instructions on the box. Not bad, but a sort of artificial taste compared to fresh.


In Philadelphia Bains Cafeteria made 1/2 inch thick latkes. More like fried potato kugel, that were memorable.

Best right off the fire. But I'll even eat them next day and cold.

This message has been edited. Last edited by: DorianGreyed,