Potato Latkes

[Napoleon]

I got this recipe online.

INGREDIENTS:
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil


DIRECTIONS:
1) Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2) In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3) In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

It said that it serves 6. (And you can determine US or Metric when calculating the measurements.)
The Link


Does anyone else have a recipe?

 

[Mrmyke709]

I use the Joy of Cooking recipe, it's about the same, but they're cooked in bacon drippings.
I put shredded cheese and salsa on them.
Also, old wrinkly taters work best...something about the starch content.

 

[Napoleon]

In reply to:

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[Mrmyke709]

They'll discolor if you shred them and don't use them right away.
Been making these for years, my daughter loves 'em.

 

[Napoleon]

Thanks MrMyke. I don't have a food processor down here, so grating an assload of potatoes by hand on a cheese grater only to have them look like crap the next day would have really taken me out of the Christmas Spirit.

gracias

 

[accuratehorn]

There is a latke/fritter recipe in this morning/s AAS, although you dip them in honey after cooking like a sopapilla. Not exactly the way Grandma made them, which seemed to be pretty much Napolean's method above. We ate them with apple sauce on them, which is tasty.

 

[Sooner-Tuf]

I like them with fresh garlic that has been sauteed in butter for a few minutes spooned over the top of the potato cakes.

I had an Ukrainian cook that fixed them this way frequently. Oh if you eat that much fresh garlic at one sitting it is best if you can spend a few hours alone or outdoors afterwards.

 

[ElCuernoLargo]

My mom would buy the bags of frozen hash browns and then use those instead of shredding and de-juicing potatoes herself. These turned out lighter and crispier than the ones she made by hand.

 

[Napoleon]

So I finally got around to making them. Here's the recipe that I used:

3 ~large potatoes
1 ~medium to small onion
1 egg
some pepper
some salt
some flour

I shredded the potatoes and then put them in a big bowl. I then filled the bowl with cold water. I mixed the stuff all around and then dumped it all in a spaghetti strainer. I did this like twice.

Then I took a hand towel (didn't have have a cheese cloth) and started taking small amounts of potato shreddings out and putting them in the towel and then I twisted the **** out of it. Then dumped the potato bits in the big bowl that I had dried out.

I then grated the onion and put in the potato bits. (I wish I had waited, but it didn't matter much.)

I then beat the egg and added a ton of fresh ground pepper to the egg. (I didn't put in nearly enough.) I also added a bunch of salt.

I then drizzled the egg over the potato bits & onion bits. (I wish I had put the onion in with the egg first and then mixed that in with the potato, pero ni importa.)

I then sprinkled some flour over the stuff and mixed it in.

I took raquetball sized lumps out and put them in hot vegetable oil. Then I used the spatchla (sp?) and pushed the balls down into a oval pancake looking thing.

I cooked until light brown and then turned them over. (Sometimes I cooked them too long because I was in the other room and sometimes I splashed oil during the flipping process, but that wasn't my plan.)

They were pretty darned good. I did add some more pepper and some more salt to the mass of potato/onion goop, but whatever.

I used "pure de manzana" (kind of apple sauce, but really pureed apple) on the side and it was good. The sour cream immitation here was really closer to a mix of sour cream & Philly cream cheese, so that was odd.

I wish I had a food processor for safety reasons, but everything went well. I just hope that the maid is still coming tomorrow.

 

[NBMisha]

Kartofelpuffers, folks, not latkes. This isn't NYC.