Latkes, much like matzo balls, generally elicit strong opinions. While some harold “floaters” over “sinkers” in the matzo ball circles, latkes undergo at least the same amount of scrutiny when we raise the question, “shredded or solid?” While supporters of solid latkes question the authenticity of the shredded variety, citing too great a similarity to hash browns, I can very well say the same about the solid kind bearing a strong resemblance to a croquette. Which takes the goyish prize now?
For this recipe I used organic sugar and icing sugar and unnbleached white flour.
This way I felt less guilty indulging in this Chanukah treat. It came out delicious…enjoy and have a happy Chanukah to you and your family!
2 Cups Flour
3 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Water
Sugar and Cinnamon OR Powdered Sugar
Frying Pan with 1/2 inch of oil in bottom
1.Mix the first four ingredients together and let sit for a few minutes.
2. Pull off donut-hole sized balls and flatten them to roughly the size of a donut. (Use a flour dusted surface)
3. Cut a hole from the middle. You can use a knife or a pop bottle lid. (If this is not working out just make rip off chunks and make them without holes)
4. Heat the oil in the frying pan and place the donuts into it. They will start swelling almost immediately.
5. Once the donut has turned slightly brown on the bottom flip it over to the other side to brown.
6. Remove from oil, pat with a paper towel if very greasy, and sprinkle sugar/cinnamon or powdered sugar on it!
7. Eat, get fat, and be happy.
4lb Potatoes (I use Russet)
3 shallots, diced
1/2 cup chopped scallions
3 cloves garlic, mashed
2 large eggs, beaten
2 tbs flour (optional)
Canola oil for frying
Sour cream for serving
Peel potatoes, place them in a bowl of cold water to prevent browning. Grate potatoes on largest grate (by hand or food processor)
Squeeze grated potatoes in a clean kitchen towel by placing a handful at a time in the towel and squeezing out the excess water in a bowl, place squeezed potatoes in a separate bowl until all the potatoes are squeezed.
Spoon off the foam off the top of the potato liquid. Pour off and discard the clear liquid. Save the thick potato starch on the bottom of the bowl and reserve it. Add the eggs, shallots, scallions, garlic, flour, 1 tbsp salt and 1/8 tsp white pepper to the starch, Add shredded potatoes, Stir to blend well.
In a large pan, heat 1tbsp of oil over medium-high heat until almost smoking. Spoon 1/4 batter into the pan and flatten with spatula making 3 to 4 latkes at a time. Fry 3 minutes on each side (turning only once!) until crisp and golden brown.
In order to keep prepared latkes warm while frying the next batch(es) line a baking sheet with paper towels and transfer this pan along with the prepared latkes into an oven preheated to 200F
Serve 2-3 latkes per person with a big dollop of sour cream.
8 idaho potatoes, peeled
1 large white onion, finely grated
4 large eggs, lightly beaten
4 tablespoons matza meal
2 tablespoons coarse salt
Freshly ground black pepper (ommitable)
Vegetable oil, for frying
Prepare the eggs, salt, matza meal, and black pepper in a bowl. Peel potatoes and onion and cut small enough to fit into your food processor. Using the shredding disc, grate the potatoes and onion, alternating between two as you go.
Add grated ingredients to the mixture in your bowl. Mix well. Fry by the spoonful in hot oil (be generous with the oil or the latkes will stick).
Serve with applesauce.
Tip: the faster the process takes, the crispier your latkes will be. If the potatoes sit for too long, your mixture will become watery and your latkes will be soggy.