DAVID FIRESTONE'S LATKES
Steps:
- 1. 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.
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Muhammad Hasnain
[email protected]These latkes are the best! I've made them several times and they're always a hit.
urwahoca ne
[email protected]I can't wait to make these latkes again next year.
Jackson Camille
[email protected]These latkes are a great way to get your kids to eat their vegetables.
Shufa Adamba
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover potatoes.
Muhammad Arslan
[email protected]These latkes are so versatile. You can serve them with sour cream, applesauce, or even smoked salmon.
Mario Flores
[email protected]I love the way these latkes are seasoned. The combination of herbs and spices is perfect.
Mdk Sdd
[email protected]These latkes are the perfect addition to any Hanukkah celebration. They're easy to make and always a crowd-pleaser.
Muskan Xettri
[email protected]I've been making latkes for years, and this is the best recipe I've ever tried. The latkes are crispy and golden brown, and they have a delicious flavor.
Naila Hashimani
[email protected]I made these latkes for my family, and they were a big hit! Everyone loved the crispy texture and the flavorful filling.
Aman Ulla
[email protected]I'm always looking for new ways to make latkes. I saw this recipe and decided to try it. I'm so glad I did! The latkes were crispy and flavorful.
Rhadhadevi Bhikhari
[email protected]I made these latkes for my gluten-free friend, and she loved them! I used a gluten-free flour blend in the batter.
Mis Monni
[email protected]I'm vegan, so I used a flax egg instead of a regular egg in the batter. The latkes were still delicious!
Waseem akhter
[email protected]I'm allergic to eggs, so I substituted applesauce in the batter. The latkes still turned out great!
Ines Iquiri
[email protected]I followed the recipe exactly, but my latkes didn't turn out as crispy as I would have liked. Maybe I didn't cook them long enough.
Sheldon Cloete
[email protected]I'm not sure what I did wrong, but my latkes turned out soggy. I think I might have added too much oil to the pan.
sathi Hossain
[email protected]These latkes were a hit at my Hanukkah party! Everyone loved them.
Puseletso Moiloa
[email protected]I'm not a huge fan of latkes, but I have to say, these were pretty good. They were crispy and not too greasy.
Sakariye mustafaa
[email protected]I've tried many latke recipes over the years, but this one is definitely my favorite. The latkes are crispy and flavorful, and they hold together perfectly.
Arianna Thomas
[email protected]These latkes were crispy on the outside and fluffy on the inside, just like my grandma used to make. I added a little bit of chopped onion and garlic to the batter, and they turned out even more flavorful.