POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)
A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Recipe #509843 is posted separately). FYI: We like these Latkes as a breakfast item... really!
Provided by rosie316
Categories Potato
Time 45m
Yield 10-15 Latkes
Number Of Ingredients 7
Steps:
- Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
- Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
- Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
- Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
- Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
- Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
- When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
- Garnish with Recipe #509843 and/or sour cream.
- Enjoy!
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Anaita Gul
[email protected]These were delicious! I will definitely be making them again.
NKOSINATHI Lukhele
[email protected]I'm not sure what I did wrong, but my latkes fell apart when I tried to flip them.
Rebekah Talbot Ulibarri
[email protected]These were a lot of work, but they were worth it. They're the best latkes I've ever had.
Patience Ohanu
[email protected]I followed the recipe exactly and my latkes turned out mushy. I'm not sure what I did wrong.
Yesmin Akhter
[email protected]These were a little too oily for my taste, but the flavor was good.
Richard Boatwright
[email protected]Yummy!
Asharia Craig
[email protected]These latkes were easy to make and turned out great! I will definitely be making them again.
Thubelihle Mcunu
[email protected]I'm not a big fan of latkes, but I really enjoyed these. They were light and fluffy, and the cranberry-applesauce was a nice touch.
Dipak Chaulagain
[email protected]These were delicious! I made them for my family for Christmas breakfast and they loved them. The latkes were crispy and the applesauce was tart and sweet.
Hafiz Rehman
[email protected]I've made these latkes several times now, and they're always a crowd-pleaser. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
Nkem chika Loveth
[email protected]These potato latkes were a hit at our Hanukkah party! They were crispy on the outside and fluffy on the inside, and the cranberry-applesauce was the perfect accompaniment.