Latkes Anyone?
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toggleswitch2
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Our very own celeb!
Oh yeah!!! And it's very special when it involves someone ya know!!!
JerseyMike
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That's great, Steve, Congrats!
Latkes
4 cups peeled, grated potatoes
1 large onion, chopped
1 1/2 teaspoons salt
2 tablespoons flour
2 eggs
pepper to taste
2 teaspoons chopped chives (optional)
Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture.
Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture.
Serve with applesauce, cottage cheese, yogurt, or sour cream.
I've never used the chives. Just about everyone is on a salt free diet these days, so I usually leave out the salt. IMHO, using a blender or a food processor makes them too watery and gives them an odd texture. So get out those old fashioned box graters and watch your knuckles!
Enjoy!
Mike
Latkes
4 cups peeled, grated potatoes
1 large onion, chopped
1 1/2 teaspoons salt
2 tablespoons flour
2 eggs
pepper to taste
2 teaspoons chopped chives (optional)
Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture.
Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture.
Serve with applesauce, cottage cheese, yogurt, or sour cream.
I've never used the chives. Just about everyone is on a salt free diet these days, so I usually leave out the salt. IMHO, using a blender or a food processor makes them too watery and gives them an odd texture. So get out those old fashioned box graters and watch your knuckles!
Enjoy!
Mike
Just like my Bubbe's------
Potato Latkes
(Have everything out and within reach as you need to work quickly so the potato mixture doesn't discolor on you!)
Finely grate about 5 large potatoes.
(You could use a processor.)
In cheesecloth or fine colander, press out excess water from potatoes.
Put in large mixing bowl.
Add:
1 finely grated sweet onion
3 beaten eggs
1/4 cup matzoh meal
1 t. salt
1/2 t. pepper
Mix well.
On stove top:
A good sized iron skillet (10 in.) works best, about 1/2 inch deep in hot peanut oil (or any fat other than bacon grease---duh!)
Ladle a level cook's spoon of potato mixture carefully into pan so it doesn't "travel" too much, you should be able to do three at a time, more with a larger skillet. (If it falls apart the fat may be too hot!) But you do want it good and hot so the latkes get crisp on the outside edges----when they turn a nice golden brown, turn them over and do the other side.
When done, remove to a plate lined with paper towels to absorb excess fat.
Serve hot, with fresh sour cream and applesauce on the side.
Potato Latkes
(Have everything out and within reach as you need to work quickly so the potato mixture doesn't discolor on you!)
Finely grate about 5 large potatoes.
(You could use a processor.)
In cheesecloth or fine colander, press out excess water from potatoes.
Put in large mixing bowl.
Add:
1 finely grated sweet onion
3 beaten eggs
1/4 cup matzoh meal
1 t. salt
1/2 t. pepper
Mix well.
On stove top:
A good sized iron skillet (10 in.) works best, about 1/2 inch deep in hot peanut oil (or any fat other than bacon grease---duh!)
Ladle a level cook's spoon of potato mixture carefully into pan so it doesn't "travel" too much, you should be able to do three at a time, more with a larger skillet. (If it falls apart the fat may be too hot!) But you do want it good and hot so the latkes get crisp on the outside edges----when they turn a nice golden brown, turn them over and do the other side.
When done, remove to a plate lined with paper towels to absorb excess fat.
Serve hot, with fresh sour cream and applesauce on the side.
Soufganiyot
What kind of potatoes do you prefer for these? Bakers or Boilers?
Also, for you Hannukah celebrators looking for some other way to use a lot of oil:
Soufganiyot(Filled Doughnuts for Hanukkah)
6 lbs. King Arthur Flour
3 lbs. Milk
9 ounces fresh yeast
6 ounces sugar
12 ounces eggs
1 lb. 2 oz Natural vegetable shortening(or Coconut Oil)
1 tsp. Nutmeg
1 ½ ounce baking powder
1 ½ ounce salt
1. Mix cold milk, sugar, salt, eggs, shortening in mixer bowl. Add flour, baking powder, nutmeg and yeast and mix until a light smooth dough forms. Knead lightly for 4 minutes.
Let dough double in cool place, well covered. Punch down once.
To Make Doughnuts:
You will need:
1. Large heavy deep skillet or dutch oven for frying
2. Slotted spoons or spiders( wire spoons or spatulas)
3. Rolling pin
4. Large round biscuit cutter for cutting out doughnuts
5. Wooden chopsticks for turning doughnuts in oil
6. Large sheets pans lined with paper towels for draining doughnuts
7. Pastry bags fitted with plain tip to inject chosen jam or jelly into fried doughnuts
8. Powdered sugar or cinnamon sugar to dredge doughnuts into when done
Have all materials for deep frying at hand( large heavy deep skillet or dutch-oven, oil for frying( olive oil would be traditional for Hanukkah ,but any good frying oil will do, slotted spoons for lifting and draining doughnuts from hot oil and large cookie sheet or other pan lined with paper towels for draining doughnuts)
Roll out dough to ¾ “ even thickness and cut out doughnuts with large 3” biscuit cutter. Place on lightly floured surface to rise for about 20 minutes while awaiting frying. (You may collect all dough scraps and reroll to cut out more doughnuts).
Heat oil to 350 degrees and fry as many doughnuts at a time as will fit comfortably in the fryer. Using wooden chopsticks, carefully turn doughnuts once during the fry—be careful to fry the doughnuts well lest the dough in the centers remain raw. They should be quite dark on one side before they are turned. Lower heat on oil if necessary to allow doughnuts to remain in oil as long as they need to cook.
When doughnuts are cool enough to handle, using pastry bag fitted with a large plain tip, inject about 2 tablespoons of jam or jelly of choice into doughnut. Roll doughnut in sugar and eat.
What kind of potatoes do you prefer for these? Bakers or Boilers?
Also, for you Hannukah celebrators looking for some other way to use a lot of oil:
Soufganiyot(Filled Doughnuts for Hanukkah)
6 lbs. King Arthur Flour
3 lbs. Milk
9 ounces fresh yeast
6 ounces sugar
12 ounces eggs
1 lb. 2 oz Natural vegetable shortening(or Coconut Oil)
1 tsp. Nutmeg
1 ½ ounce baking powder
1 ½ ounce salt
1. Mix cold milk, sugar, salt, eggs, shortening in mixer bowl. Add flour, baking powder, nutmeg and yeast and mix until a light smooth dough forms. Knead lightly for 4 minutes.
Let dough double in cool place, well covered. Punch down once.
To Make Doughnuts:
You will need:
1. Large heavy deep skillet or dutch oven for frying
2. Slotted spoons or spiders( wire spoons or spatulas)
3. Rolling pin
4. Large round biscuit cutter for cutting out doughnuts
5. Wooden chopsticks for turning doughnuts in oil
6. Large sheets pans lined with paper towels for draining doughnuts
7. Pastry bags fitted with plain tip to inject chosen jam or jelly into fried doughnuts
8. Powdered sugar or cinnamon sugar to dredge doughnuts into when done
Have all materials for deep frying at hand( large heavy deep skillet or dutch-oven, oil for frying( olive oil would be traditional for Hanukkah ,but any good frying oil will do, slotted spoons for lifting and draining doughnuts from hot oil and large cookie sheet or other pan lined with paper towels for draining doughnuts)
Roll out dough to ¾ “ even thickness and cut out doughnuts with large 3” biscuit cutter. Place on lightly floured surface to rise for about 20 minutes while awaiting frying. (You may collect all dough scraps and reroll to cut out more doughnuts).
Heat oil to 350 degrees and fry as many doughnuts at a time as will fit comfortably in the fryer. Using wooden chopsticks, carefully turn doughnuts once during the fry—be careful to fry the doughnuts well lest the dough in the centers remain raw. They should be quite dark on one side before they are turned. Lower heat on oil if necessary to allow doughnuts to remain in oil as long as they need to cook.
When doughnuts are cool enough to handle, using pastry bag fitted with a large plain tip, inject about 2 tablespoons of jam or jelly of choice into doughnut. Roll doughnut in sugar and eat.
I like the russets, but sometimes they are hard to find large enough---so then I use the bakers.
Steve,
That was a great write up on Roanoke.com! I think I remember Mark saying your cooking was just incredible. I can tell you that those latkes looks terrific. There isn't a fried potato I don't like. I even got up this morning and made a large batch of corned beef and hash. YUM!!!
Miss you Steve!!!
Jon
That was a great write up on Roanoke.com! I think I remember Mark saying your cooking was just incredible. I can tell you that those latkes looks terrific. There isn't a fried potato I don't like. I even got up this morning and made a large batch of corned beef and hash. YUM!!!
Miss you Steve!!!
Jon
I never new what Latkes were before, we call that here, Whitebait or Mock Fish.
Its a family favorite that Mum churns out for 10 at least once a month.
Its a family favorite that Mum churns out for 10 at least once a month.
We call them "Reiberdatschi" and until now I had no idea about the Hanukkah tradition.
Here they are usually served with apple sauce, some even eat them with Sauerkraut.
Just like the rabbi I prefer them without onions.
Here they are usually served with apple sauce, some even eat them with Sauerkraut.
Just like the rabbi I prefer them without onions.
Jon, Steve's cooking and southern food is legendary andincredible from what I've heard, although this bear hasn't had a chance to partake of his wonderful cooking yet--but I look forard to that time when I will be able too. From what I hear aobut the food, both Gyrafoam and Jetcone are legends in the kitchen and I've missed it all every time there's a convention or get together!!
Congrats Steve
I will try your recipie! I've used flour in the past for my German potato pancakes.
I use matzo meal in my meatballs-delicious! So being a devout Episcopal I always have it on hand!
My childhood friend David was orthodox and he used to get me matzo at passover and he always wanted plum pudding at Christmas.
They look good but why fry and freeze them? To save time for the onslaught I would guess? You serve them hot at home don't you?
Thanks Bob for the kudos, you will have to have a meal with us sometime!
Steve and I should have a cook off at the next convention at John Lefevers!
I will try your recipie! I've used flour in the past for my German potato pancakes.
I use matzo meal in my meatballs-delicious! So being a devout Episcopal I always have it on hand!
My childhood friend David was orthodox and he used to get me matzo at passover and he always wanted plum pudding at Christmas.
They look good but why fry and freeze them? To save time for the onslaught I would guess? You serve them hot at home don't you?
Thanks Bob for the kudos, you will have to have a meal with us sometime!
Steve and I should have a cook off at the next convention at John Lefevers!
Jet----
the system at the shul was set-up long before I arrived on the scene. They set up a buffet with meat dishes and salads (the total opposite to what I grew up with----go figya) and like to have the re-heated latkes ready to go. Surprisingly they stay crispy on the edges, but they also tend to fall apart.
Back in the day, our family had a "dairy" meal as everybody loved sour cream on their latkes as much as they did applesauce.
Nonetheless, they are only fresh just once, and I would agree that they are best eaten when they are fresh.
A cook-off would be fun and Lefever's kitchen would be perfect as it is really two kitchens in one. I claim the side with the KAid diswasher, GE Combo and Kenmo Induction cooktop!
the system at the shul was set-up long before I arrived on the scene. They set up a buffet with meat dishes and salads (the total opposite to what I grew up with----go figya) and like to have the re-heated latkes ready to go. Surprisingly they stay crispy on the edges, but they also tend to fall apart.
Back in the day, our family had a "dairy" meal as everybody loved sour cream on their latkes as much as they did applesauce.
Nonetheless, they are only fresh just once, and I would agree that they are best eaten when they are fresh.
A cook-off would be fun and Lefever's kitchen would be perfect as it is really two kitchens in one. I claim the side with the KAid diswasher, GE Combo and Kenmo Induction cooktop!
Lefever's kitchen cook-off side with the KAid diswasher,
But I'm the one loading the dishwashers!!!! BobLoad abuse time!!!
But I'm the one loading the dishwashers!!!! BobLoad abuse time!!!
Steve you bastad'!
I want hands on the Induction cooktop!
Well I guess I can work with that electric chrome monstrocity on the end wall...... Iguess I will have to roast some kind of beast thats all!
I want hands on the Induction cooktop!
Well I guess I can work with that electric chrome monstrocity on the end wall...... Iguess I will have to roast some kind of beast thats all!
whirlcool
Well-known member
Even though we are not Jewish, our family tradition usually includes Latkes for breakfast during the Christmas season. I love them. With onions or without. I don't like anything on top of them like Applesauce or Sour Cream, just plain.
We are going to have them in the morning for breakfast!
We are going to have them in the morning for breakfast!
HA!, I knew that would get a rise outa 'ya! We'll just have to share a side of each so we will have equal access.
What about a menu?
What about a menu?
John is having the next convention?? Cool - I can't wait! ;-)
