angeltek

I am trying to find a good Latka Recipe. I know it's essentially potatoes, onins and alot of hot oil....but I am sure there are some other parts I am probably missing.

Does anyone have any good recipes?

maleficent

I miss Mrs Greenbaum every day of my life -- that woman taught me more about Jewish cooking and jewish culture that any little catholic girl from connecticut had a right to know... (I think she was trying to convert me for her son...

Mrs Greenbaum's Latkes

6 Medium potatoes
1 Onion, minced
2 Eggs
1/2 c Flour
1 ts Salt
Shortening for deep frying
Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes (Mrs Greenbaum used her grater and probably got a good portion of skin and knuckle in the mixture, while protein is good, I'm lazy and use the food processor). Add eggs, flour, and salt and stir til smooth. The batter is a very heavy batter.

Put enough oil or shortening in pan to cover latkes. OIl should be bubbly.

Drop the batter in heaping teaspoonfuls in hot oil. Fry over moderate heat until brown on the underside, turn over. Lift out and drain off excess fat on paper towel.

Serve with apple sauce.

(You can also substitute Matzoh meal for the flour, but I think the flour makes for a lighter latke)

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angeltek

I am sure this is a silly question, but when you you say potatoes...what type of potatoes, or will any type do?

maleficent

I was taught with plain old baking potatoes -- but I honestly think any potato (with the exception of a really waxy potato -- like red potatoes) would work.

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Bodhi

we just use a little salt for flavoring of the potatoes and onions

omega2K4

I like to put a little garlic in the onion/potato mixture, its quite good. The rest of the recipe I have its pretty much the same as maleficent's.

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maleficent

I'm also told that some people have been known to serve sour cream with latkes - instead of apple sauce -- but for some reason, Mrs G never thought that was a good thing...

I've also made some additions to the recipe thru out the years, not sure how authentic it still makes them -- but I've added parsley or chopped scallions to add some color. One time I had no onions and used shallots instead and it gave it a really nice flavor as well.

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angeltek

Sour cream is quite a prevalant thing among many of the Ashkanazi Jews. I personally like mine with sour cream and Applesauce.

I like the sounds of what you guys are saying, and so does my stomache. I think I am going to give it a try this weekend, but I think I am going to do it with sweet Potatoes (or Yams). The idea of adding garlic also seems rather appealing and scallions too. I am definatley using matzah meal though, as I have a whole thing of it at home, and it never gets used for anything else it seems.

If anyone has any other recipes I would love to hear them

angeltek

I don;t know what happened but the Latkas wouldn't stay together too well....I think they were too wet or something to hold together. maybe more matzah meal. I used Sweet potatoes and regular potatoes, and I had used Mayan onions (2 med). Green onion, and some garlic.

flavour was great.