DAVID FIRESTONE'S LATKES
Back in 1992 the food writer Molly O'Neill playfully named David Firestone "the Latke King" in her "New York Cookbook," and included a recipe he had modified from his mother's and grandmother's. Mr. Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more. As for the olive oil, it may be the liquid symbol of Hanukkah, but in his house it's imported from Italy.
Provided by The New York Times
Categories dinner, lunch, appetizer, side dish
Time 1h
Yield About 16 latkes
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 29 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
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Kayza Stine
[email protected]I've never made latkes before, but this recipe looks easy enough to follow.
Mohsin Zafar
[email protected]I'm definitely going to try this recipe. It looks delicious.
Haris Awan
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients.
Angela Oratile
[email protected]These latkes look amazing! I can't wait to try them.
Mamtial Shah
[email protected]I followed the recipe exactly, but my latkes didn't turn out as crispy as I would have liked.
Katrina Lee
[email protected]These latkes were a bit too oily for my taste, but they were still good.
Shopner Rajkumari
[email protected]I'm not a huge fan of latkes, but these were really good. I especially liked the crispy edges.
Lucy Ndunge
[email protected]These were delicious! I made them for my Hanukkah party and everyone loved them.
Mahdi Vlogs
[email protected]I've made these latkes several times now and they're always a crowd-pleaser. They're so easy to make and they always come out perfect.
Rosita Burgara
[email protected]These latkes were a hit with my family! They were crispy on the outside and fluffy on the inside. I loved the flavor of the potatoes and onions, and the sour cream and applesauce were the perfect accompaniments.