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thisishis -> RE: RECIPIES!! (10/25/2006 6:01:24 PM)
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Last year i learned to make these. my Master is Jewish and i've enjoyed learning to prepare some of the associated recipes that He enjoys.
Potato Latkes
12 large potatoes, rinsed, peeeled [;)] & then grated
3 medium onions, peeled and grated also [8D] -- thanks michealGA2 .. LOL
4 eggs, (minus the shells) beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
Oil for deep frying (vegetable, or canola work well) ... poured into a skillet or frying pan or fryolator thingy ... however you prefer to spell it [:D]
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 (If you don't have or don't wish to use a tea towel, after putting the mixture into a spagetti strainer, i press & squeeze the water out by hand. i follow the method by pressing the mixture between paper towels.) 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 (because they are wet and cold and wet cold things tossed into hot oil tend to spit back at you which will hurt if you are cooking naked [;)] ... -- yeah, i learned that the hard way) 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 (for drenching or dipping).
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