- Joined Nov 12, 2017
JJ Thank you I would still like to see cooker613 recipe they look good my Mom made good ones,I never got her recipe or seen how she made them.. When Grandma taught me, some 45 years ago, there was no recipe. So I never used one. I just learned whatgoes in and what it was supposed to look like. I thought about how I make Latkes and came up with this Recipe for you guys. It is 1/5 the amount I make for my crew...JJ
Grandma's Latkes ( Potato Pancakes )
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 medium onion (4 ounces), peeled and cut into quarters
1 large egg
1/4 cup all-purpose flour, plus additional as needed.
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1/2 teaspoon freshly ground black pepper
SCHMALTZ and/or Vegetable oil, for frying.
Using a food processor, use the Grating Plate to grate one Potato and the Onion and dump in a bowl.. Switch to the Blade and Puree the second Potato. Add the Puree and the remaining ingredients to the grated Potato and Onion. Mix vigorously to combine.
The batter should resemble Thick, lumpy Pancake Batter.
Heat 1/4" of Schmaltz/oil in a heavy pan and heat to 375°F, I use Cast Iron. Place a Tablespoon of batter in the oil. If it holds it's shape and sizzles, you are good. If the pancake blows apart, the batter is too thin. Stir in another Tablespoon or two of Flour and test again. Fry on both sides until golden brown. Let cool a bit and taste. Adjust Seasoning to your liking.
Next, decide on Thin and Crisp or 3/8" Thick like Hash Brown Patties.
Using a long handle spoon, place about 3 Tablespoons of batter in the pan. Leave in a pile for Thick Latkas or spread thin, no holes, for Thin, Crisp Latkes. Repeat to fill the pan, none touching. You may need to shuffle around or spin for even Browning.
Note: The Salt will draw water out of the veggies over time. Add Flour as needed, to maintain consistency but, too much will make the last batch of Latkes Heavy and Gummy.*
Place finished Latkes on a Rack in a 225 to keep Hot until all are cooked.
Serve with Apple Sauce and Sour Cream.
*Like most Grandma Food, these are more Art and Practice, than a step by step Science Project. You just have to get " The Feel " for the right consistency and how thick to make them, when to add Flour and how much and so on. Even poorly formed Latkes taste good. So don't get discouraged. Good Luck...
Sorry about the delay. Was having computer issues and was unable to post. Hopefully that’s been resolved.
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