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Latkes
Potato
Latkes
12 large
potatoes, grated
3 medium onions, grated
4 eggs, beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
Oil for deep frying
The secret to
great latkes is to remove as much liquid from the potatoes and
onions as possible. Put the grated potatoes in a clean tea
towel and squeeze the liquid out of the mixture. Do the same
for the grated onions. Combine all the ingredients and mix
together well by hand. In a heavy skillet, put a 3/4"
deep layer of oil. Heat until sizzling. Form individual
pancakes by hand and carefully slide into the pan using a
slotted spatula. Fill the pan, but leave room between the
pancakes. When the latkes are nicely browned on one side, turn
carefully and cook until browned on the other side and crisp
on the edges. Remove with a spatula and place on paper towels.
Let the excess grease drain onto the paper towel. Serve
immediately for the best taste. You can keep the latkes hot in
a warm oven. Serve with sour cream or applesauce, or sprinkle
with granulated sugar.
1
can (15 1/2 ounces) red or pink salmon, skin and bones removed, juices reserved
2
eggs
2/3
cup finely chopped onion
1/2
cup bread crumbs, or matzo meal
1
tablespoon fresh minced dill (optional)
Salt
Freshly
grated black pepper
Vegetable
oil
In
a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs,
and dill. Season to taste with salt and pepper and mix well. Set
aside for 15 minutes. With wet hands, shape the mixture into latkes.
In
a large heavy skillet, heat 1/8 inch of oil. Fry the latkes until golden brown
on both sides. Drain on paper towels. Serve hot or cold. Makes
about 2 dozen.
(Dairy)
Preparation
Time: 15 minutes Frying Time: About 10 minutes per batch
2
potatoes
2/3
pound of farmer's cheese, dry cottage cheese, or dry feta cheese
2
eggs
2
1/2 Tbs. matzoth meal or flour
1/4
tsp. baking powder
1/4
tsp. salt or tamari (eliminate if using feta cheese)
1/2
tsp. pepper
1
tsp. garlic or 2 garlic cloves
peanut
oil
Peel,
cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoth
meal or flour, baking powder, and spices.
Heat
oil until hot and put large spoonful for each pancake. Cook until brown and
flip.
Variation:
Use one potato and 10-oz. package of spinach (frozen or cooked), well drained
and chopped. This is especially tasty if you're using feta.
Vegetable
and Feta Latkes
Ingredients
2 1/2 cups grated
zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
Directions
Place the
zucchini, potato and carrots in a colander, place paper towels or a cheesecloth
over the top and squeeze out as much moisture as possible. Sprinkle salt over
the vegetables and let them drain for 15 minutes. Squeeze vegetable again in
paper towels.
In a large mixing
bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or
flour, parsley and feta.
Heat vegetable oil in
a large frying pan. Place vegetable mixture, formed into pancake sized cakes in
hot oil and fry until golden brown on both sides. (Cook two to three minutes per
side). Add more oil as needed to keep cakes frying up well. Drain fried latkes
on paper towels.
Recipe
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