POTATO PANCAKES/ LATKES A LA COHEN!
Mr Cohen was the Master of Latkes in Milwaukee Wisconsin. He shared the recipe and it appeared in the "Milwaukee Journal" in 1973. I have never used another recipe again!!!
Provided by Koechin Chef
Categories Breakfast
Time 25m
Yield 30 pieces, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
- Cut the washed,unpeeled potatoes into chunks.
- Peel the onion (medium)and cut into chunks as well.
- Mince the garlic.
- Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
- Empty contents into a large bowl and drain off some of the liquid.
- Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
- Pour enough oil into a large skillet to about 1/8 inch deep.
- Heat over medium high heat, about 350 degrees Fahrenheit.
- Drop in the batter by heaping tablespoons (I like them larger).
- Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
- Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
- Stand the cooked pancakes in them on end and keep warm in the oven.
- You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!
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Cindy Cortes
[email protected]I had a hard time getting the latkes to stay together. I think I might have grated the potatoes too finely.
cutest person
[email protected]These latkes were a little too oily for my taste, but they were still good. I'll try using less oil next time.
Andrea Louise Jackson
[email protected]I'm not a huge fan of potato pancakes, but these were actually really good! The flavor was great and they were cooked perfectly.
Jabran Ali
[email protected]These potato pancakes are so easy to make and they're always a crowd-pleaser. I love serving them with sour cream and applesauce, but they're also great on their own.
Zohaib cheema
[email protected]I've been making these latkes for years and they're always a hit. They're the perfect comfort food for a cold winter day.
Rahima Tahir
[email protected]These potato pancakes are a must-try for any Hanukkah celebration!
Kenai Carsin
[email protected]Not my favorite.
Sarvan Shrestha
[email protected]Just okay.
M Salman Khan
[email protected]A keeper!
Sandra Ngima
[email protected]Perfect latkes!
Md Mubarak
[email protected]So good!
darin abderahman
[email protected]These potato pancakes were delicious! I loved the crispy edges and the fluffy interior.
Chelle Mendez
[email protected]I had a hard time getting the latkes to stay together. I think I might have grated the potatoes too finely.
Adil Mugal
[email protected]These latkes were a little too oily for my taste, but they were still good. I'll try using less oil next time.
Hamed Hamdard
[email protected]I'm not a huge fan of potato pancakes, but these were actually really good! The flavor was great and they were cooked perfectly.
AHMAD AL HAMZA
[email protected]These potato pancakes are so easy to make and they're always a crowd-pleaser. I love serving them with sour cream and applesauce.
PK PAPLU
[email protected]I've made these latkes a few times now and they always turn out perfectly. The key is to use a good quality potato and to grate it finely.
Kinzee Sanderfer
[email protected]These potato pancakes were a hit at our Hanukkah party! They were crispy on the outside and fluffy on the inside, and the perfect vessel for all the delicious toppings we had on hand.