web analytics
November 28, 2014 / 6 Kislev, 5775
At a Glance
Sections
Sponsored Post
IDC Herzliya Campus A Day on Campus

To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.



Home » Sections » Food » Recipes »

Potato Latkes: The Recipe

latke485

Let’s get this out of the way up front; I’m a shredded potato latke man. Ground up or processed potatoes have their loyal following, but for me, it just doesn’t taste the same. And frankly, fried baby food sounds nasty.

Latkes have a reputation for being messy, time-consuming, and labor-intensive. I have a few tips I’d like to share with you to help you keep your latke-making adventures, quick, clean and simple.

Latkes should be enjoyed at least once during the holiday. They’re not the healthiest, but they’re certainly among the yummiest. As my friend Fred defined them, calories are a unit of measure of flavor.

The hardest part about making latkes is keeping your family’s hands off of them while you’re cooking them.

Potatoes, onions, eggs, flour, salt, pepper; that’s all you need to get started.  This recipe isn’t going to stretch any culinary boundaries of yours, but a few simple tips will help you get the perfect latke every time. Of course, feel free to experiment with seasonings, condiments and frying oils for different ways to spruce them up.

Dry Potato Fry Potato

Drying the Potatoes

Drying out the potatoes means less splatter and faster cooking.

After shredding your potatoes and onions, squeeze them dry. You will reduce splatter, cooking time and disintegration. Splatter comes from superheating (instantly heating it to over boiling, i.e. dropping water in hot oil) the water that comes out of the potato. The reduction in cooking time comes from not having to wait for the moisture to evaporate, which also means less time in the oil. The floating bits of latke that burn in your oil come from pieces breaking off because the moisture prevented the eggs and oil from sticking the potato and onion bits together. And burnt pieces will make the oil taste yucky.

You can use your hands to dry out the potatoes and onions, or if you have a fine mesh strainer, cheesecloth or a small pillowcase, these will be quicker and less messy. Shredded potatoes give off less liquid than their pulped counterparts, but they’ll still give off quite a bit, so don’t be surprised.

Don’t Rush, Don’t Crowd

Frying the Latkes

High heat for a crunch, and room in the pan to cook quickly.

The more you put into the pan at one time, the lower the temperature of the oil is going to drop, and the longer it’s going to take to return to frying temperature. That means the latkes will sit in the oil longer. Spoon the batter for one latke into the pan of hot oil one at a time. Make sure to leave space between them so they cook on all sides, and you have room in the pan to maneuver them. I like using a soup spoon to drop them in, then flatten them out once the batter is in the oil. If the oil is hot enough, and your batter has been dried out properly, it will only take a couple of minutes of cooking per side until the latkes are golden brown, fully cooked and delicious.

Use the Sides

When flipping the latkes, don’t plop the latkes back into the oil. They’ll splatter and that’s messy and dangerous. If you’re using a slant-sided pan, flip them up and outtowards the edge of the pan, and slide them back down into the oil.

latkes

Potato Latkes

Simple classic potato latkes, the perennial Chanukah treat. Shredded, of course.

Prep Time : 15 min Cook Time : 35 min Ready Time : 50 min

Servings

6 servings

Ingredients

  • 1.2 kilograms potatoes shredded and squeezed dry
  • 350 grams onion shredded
  • 4 large eggs
  • 80 grams flour
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns finely ground

Directions

  1. Heat a large frying pan. Add oil into the pan until it begins to climb the sides of the pan.
  2. Shred potatoes into a bowl.
  3. Shred onion into the potatoes.
  4. Squeeze as much water out of the mixture as you can. Use your hands, cheesecloth or a small pillowcase.
  5. Add eggs, flour, salt and pepper. Mix thoroughly.
  6. Using a soup spoon, carefully drop portions of batter into the hot oil.
  7. Fry 2 1/2 – 3 minutes on one side. Flip and fry 2 – 2 1/2 minutes more.
  8. Remove from oil and drain on paper towels.

Note: One serving equals 5-6 latkes

Nutritional Information

Servings Per Recipe: 6 servings Amount Per ServingCalories: 371

  • Total Fat: 16.6g
  • Cholesterol: 109mg
  • Sodium: 1219mg
  • Total Carbs: 47.5g
  • Dietary Fiber: 6.2g
  • Protein: 9.1g

About the Author: Besides being the webmaster for JewishPress.com, Marc Gottlieb is an accomplished professional chef. His blog, Culinart Kosher is where he provides recipes, answers your questions, and teaches techniques.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

8 Responses to “Potato Latkes: The Recipe”

  1. Arthur B. Levy says:

    SUFGANYOT FOR HANUKKAH. NEVER SAW A LATKE IN MY SEPHARDIC LIFETIME. AM I THE LAST JUDE- ESPANOLE JUDIO TE CUERDO BUMELOS PARA HANNUKAH. LOS DIAS DE LAS LUCES????

  2. Gil Gilman says:

    You can greatly reduce the sodium by leaving out the tablespoon of salt and substituting a spice of your liking.

  3. Rochelle Pudlowski Eissenstat says:

    Having lived in Baltimore, we season our latke mixture with Old Bay Seasoning – 1 tsp. + 1 tsp. salt in place of 1 Tbsp. salt. We add a dash of granulated garlic too. Old Bay is a ubiquitous spice in Jewish Balt. It enhances any potato dish, including latkes or kugel.

  4. Old Bay!!!!??? Brilliant idea.

  5. Rochelle Pudlowski Eissenstat says:

    There is a joke re Baltimoreans – how can you tell someone is from Ballmer? they call everyone Hon & they put Old Bay on everything!

  6. Gil Gilman says:

    Doesn't that already have salt + msg in it?

  7. Rochelle Pudlowski Eissenstat says:

    NO MSG in it!!!! The sodium is 160 mg in 1/4 t. of Old Bay while 1/4 t. of salt has 600 mg. So that is significantly less than seasoning with salt. And there is a Low Salt Old Bay with 0.95 mg sodium per 1/4 t.

  8. Rochelle Pudlowski Eissenstat says:

    Sorry that should be 95 mg sodium in Low Salt Old Bay.

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
IDF Chief Rabbi Rafi Peretz delivers lecture.
IDF Chief Rabbi: Nothing is Holy to Muslims on Temple Mount except Al Aqsa
Latest Sections Stories
Collecting-History-logo

Not as well known, however, is Keller’s involvement with Jewish and Israeli communities.

Rabbi Maurice Lamm

Creativity without clarity is not sufficient for writing. I am eternally thankful to Hashem for his gift to me.

This core idea of memory is very difficult to fully comprehend; however, it is essential.

Sometimes the most powerful countermove one can make when a person is screaming is to calmly say that her behavior is not helpful and then continue interacting with the rest of the family while ignoring the enraged person.

“Two nations are in your womb, and two peoples shall divide within you.”

Divorce from a vindictive, cruel spouse can be a lifelong nightmare when there are offspring.

There were many French Jews who jumped at the chance to shed their ancient identity and assimilate.

As Rabbi Shemtov stood on the stage and looked out at the attendees, he told them that “Rather than take photos with your cellphones, take a mental photo and keep this Shabbat in your mind and take it with you throughout your life.”

Yeshiva v’Kollel Bais Moshe Chaim will be holding a grand celebration on the occasion of the institution’s 40th anniversary on Sunday evening, December 7. Alumni, students, friends and faculty of the yeshiva, also known as Talmudic University of Florida, will celebrate the achievement and vision of its founders and the spiritual guidance of its educational […]

The yeshiva night accommodates all levels of Jewish education.

Recently, Fort Lauderdale has been the focus of international news, and it has not been about the wonderful weather.

Rabbi Sacks held the position of chief rabbi of the United Hebrew Congregations of the Commonwealth for 22 years until September 2013.

More Articles from Marc Gottlieb

Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. […]

So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting […]

Let’s get this out of the way up front; I’m a shredded potato latke man. Ground up or processed potatoes have their loyal following, but for me, it just doesn’t taste the same. And frankly, fried baby food sounds nasty. Latkes have a reputation for being messy, time-consuming, and labor-intensive. I have a few tips […]

Printed from: http://www.jewishpress.com/sections/food/recipes/potato-latkes/2012/12/09/

Scan this QR code to visit this page online: