Showing posts with label Applesauce. Show all posts
Showing posts with label Applesauce. Show all posts

Thursday, December 29, 2011

Best Potato Latkes...and end of Holidays

As the holidays are winding down, and we're facing the new year, we can reflect back to last year, at this time, already thinking about the changes we are going to make in our lives, our homes, our friends, our bad habits, and start our diets for the hundredth time!...Yeah, sure! I do this every year, and keep promising to go back to Weight Watchers where I actually successfully lost 35 lbs, and kept it off for about 3 years, but gradually gained it back...and then some! So now, I will try the Weight Watchers online, and don't have to go to those boring meetings!
Well, let me tell you...it's a good thing that the year is ending, because December is the last month we can "pig out" with all the good food, and desserts...never say "never" to latkes, at least once a year, which is at Hanukkah! I promise you that I stand by my "best potato latkes recipe!"...it's not even a recipe it's really from all the failures of trying out different ways, but the best kept secret, is adding equal amount of Matzo Meal to your flour, a small amount of baking powder, and to make sure your grated potatoes do not turn brown, adding a tablespoon of whit distilled vinegar to the water. I will be glad to show you the directions, and promise that your latkes will come out crispy, light, and you don't even have to blot any excess grease if you use parchment paper...honest!

Having a 10 or 12 inch well seasoned cast iron skillet is another helpful utensil, that I feel every kitchen should have. It has so many uses, and will never, ever wear out....the older it gets if it's treated properly, the more use you get out of it. Just look at the fresh clean vegetable oil bubbling away, and the potatoes so light, and crispy. Never overcrowd the pan, or it will slow down the cooking process!

Best Potato Latkes
recipe by; Elisabeth


For single batch:


4-5 medium Russet (baking) potatoes, or your favorite
1/2 cup all purpose flour
1/2 cup Matzo Meal
1/2 teaspoon baking powder
salt and pepper to taste
2 eggs lightly beaten
1 medium onion chopped
vegetable, or canola oil, for frying
1 Tbsp. white vinegar
In a large bowl add water, and add the peeled potatoes and vinegar.
(you can use double batch by doubling the potatoes, 8 to 10, but it's less work with half the amount)
Cut the potatoes in half lenghtwise and in a food processor feed them right into the water, just like it's show in the photo.
Note: The starchier the water gets, but not dark, the crispier and lighter the latkes will be.





This is how the grated potatoes will look in the water...all starchy, cloudy, and beautiful. That's how you want it.














Now, you're ready to put the potatoes with the liquid, and strain it. Rinse it if you like, but you don't have to. The important thing, is to squeeze out all the liquid.








Add the potatoes back into the cleaned out bowl, and add all the ingredients, (except the oil, and vinegar)

With clean hands, or wear plastic gloves, mix together all the ingredients to combine well.










With a small ice cream scooper, scoop out portions, and add to the preheated heavy skillet, if you don't have cast iron skillet.











You can easily scoop out as much as it can fit, but make sure when you drop the scoop, do not touch it for a couple minutes, fry them over med-high heat, without disturbing them.










You can now flatten them down with a spatula, and turn them over to fry until lightly golden. Have your oven ready, at 350 degrees F. Line a baking sheet, or two, with parchment paper. When all the latkes are ready to be taken out of the frying pan, just line them up on the parchment lined baking sheet, and bake for an additional 25 minutes, turning them once.

You should have about 12 small latkes. Serve them with apple sauce, and sour cream!
Yields about 4- 6 servings



When you see the jagged, lacy edges, is how you know it is perfect, lightly golden...no need to blot with paper towel, no grease is left on the parchment paper!
The latkes are also really delicious with brisket, or pot roast, you can serve them with chicken, or just on the side. Every one loves this, especially young children, and adults alike!





Linking to:
Thursday Favorite Things Blog Hop 16 @ Katherines Corner
Full Plate Thursday 12-29-11 @ Miz Helen's Country Cottage