Best 4 David The Latke King Firestones Crispy Latkes Recipes

DAVID "THE LATKE KING" FIRESTONE'S CRISPY LATKES

Steps:

• Pulse the onion in a food processor a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion into a small bowl. Return the food processor bowl to the machine. (Don't wash it yet.).
• Cut the potatoes lengthwise to fit in the food processor feed tube. Put the medium-coarse food processor shredding disk and turn it on. Begin feeding the potato slices into the machine.
• When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes.
• Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzoh meal, parsley, salt, and pepper. Stir well. Then let it sit for about 10 minutes.
• In a large cast-iron skillet, pour in ¼ inch of oil. Over high heat, get the oil very hot. Using a ¼-cup measure or a long-handled serving spoon, spoon the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Don't worry about them being uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.
• Serve the latkes immediately.

DAVID FIRESTONE'S LATKES

Steps:

• Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.
• Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices.
• When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work.
• Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes.
• In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter.
• Serve latkes immediately, with pumpkin preserves.

CRISPY POTATO LATKES

Steps:

• Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
• Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
• Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
• Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
• For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
• Fry for 3-4 minutes on each side, until golden.
• Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
• Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
• Serve immediately with desired condiment (applesauce or sour cream), if desired.
• This recipe yields (about) 20 pancakes (4")each in size.

DAVID (THE LATKE KING) FIRESTONE’S LATKES

Steps:

• Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet. 2. Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices. 3. When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work. 4. Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes. 5. In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter. 6. Serve latkes immediately, with pumpkin preserves.