Latkes
with major thanks to my wonder twin
Ingredients
2 large Russet potatoes, peeled (about 2 pounds)
1 medium yellow onion, peeled
1 apple, peeled (any kind I've used is good)
2 eggs
1 teaspoon salt
2 tablespoons flour
1/4 teaspoon baking powder
Oil (canola or other neutral) for frying
Method
Line a colander with paper towels or cheesecloth. Peel and grate potatoes, onion, and apple on a coarse grater. Mix together and place into lined colander. Let stand for 5 minutes, then squeeze out remaining liquid.
Beat eggs lightly in a large bowl. Add grated potatoes, onion, and apple and blend well. Add salt, flour, baking powder and mix thoroughly.
Heat 1 inch of oil in a large skillet over medium high heat. Drop mix by heaping tablespoons into hot oil, being sure to drain any liquid off each cake before placing in pan. Lightly press flat. Fry until brown on both sides, then remove to a wire rack over paper towels or baking sheet and sprinkle lightly with salt.
Repeat with the remaining mixture, adding more oil as needed. Serve warm with sour cream or applesauce.
Makes about 20.
NOTES
Seriously, I got nuthin. These are everything I wanted my potato pancakes to be. We loved them. Thank you so much Krysta!
17 comments:
Love latkes. One of the things my grandma taught me how to make and one of the few recipes of hers that I have of hers that I can make. Grandma never really had recipes it was just add a little of this and a little of that and figure it out as you go.
I must say though, these look really good and I never would have thought to add apples to them. I just eat them with apple sauce.
First thanks for the Lenten suggestion for a Friday I might give this one a go today.
Second, when draining the last liquid before dropping in oil -- what happens if you don't and how are you supposed to get rid of the egg mixture?
Are you just holding the spoon over the bowl letting the last of the egg drain or are you patting it with a paper towel?
And the apples in the mix are making me wonder if they'll be too sweet. Are these sorta like mini-hash browns?
Thank you in advance for answering all of my OCD questions.
Mmmm. latkes! Yours look perfect! I just made a batch the other night. I managed to eat the whole tray by myself. *burp*
Very nice. Reading too fast as I always do, I read 'serve with warm sour cream...' and envisioned Mexican crema and smoked trout...mmmmm.
I never thought about apple for some reason, but now I'm seeing pork tenderloin medallions sandwiched between two of these. Because if there's sandwich potential, I will make a sandwich.
All these ideas you generate!
And my WV is 'apitio' - as in 'buon...'
Krysta's latkes trump mine. Doh! The addition of apple does sounds fantastic...maybe I'll make these for Passover.
ok, i have questions...
do they have to be russet potatoes or could you use some other kind?
and
what if you baked them? do you think they'd turn out the same?
i want these! but me and fried foods don't get along so well. that's why i'm thinkin baking... hmm...
I envy you. These look wonderful. I can never get latkes right!
just wanted to say I am glad you're back, melissa. I had no idea 'til yesterday when I saw your blog linked elsewhere. I cook for a living and everything you make looks so professional and delicious!
glad you got over that negative-blogging hump. YAY!
Halli - I wish I had one of those, but I had to learn on my own, as you know. And the apple idea was entirely from Krysta's recipe. Genius!
CG! I don't mind the questions. The liquid. What I do is just work with my hands. I grab up a big chunk with my plastic tablespoon measure, but then I squeeze it over a bowl and just place it in the oil, all by hand. It's messy but it works.
What's dripping off there isn't the egg mixture, it's just continuous liquid flowing out of the shredded potatoes, onion and apple, all of which exude a ton of moisture. The only thing you risk by not "getting it all" is some splattering in the pan.
And if you don't get it all off, it's fine. You likely never will. I squeeze all my shredded stuff over and over and over in cheesecloth before blending with the egg, flour, etc. and I can never get it all. It just keeps coming.
And the apples in no way make it too sweet, I promise. But they add a hint of it and it's lovely.
They are like hash brown cakes. Crispy but soft in the center. Delicious. Hope you and your girls are well!
Julia - I ate 10 the night I made these. Could.not.stop.
Elliott - you are so creative. Love that. I have a friend, Amy (below in the comments), who makes mini ones with smoked salmon and dill and sour cream, which I have no doubt is crazy good. I'd be eating the fish on my own though so I haven't done them.
Amy - I want to make yours! See comment above this one. ♥
D - they can be any you like, though I never really see people use red. And you can totally bake them. Look here:
http://www.slashfood.com/2006/12/15/oven-baked-latkes/
Rachel - try this one. Krysta's recipe won't fail you!
C - I'm grinning from ear to ear at your comment. Thank you so very much, truly.
Love latkes but I've never really tried making them. Looks like a bit of work and it would take some practice to perfect them but bring it on! amazing latkes, good job ;)
Thanks Amy.
I have to be difficult for a moment (well...I'm going to be, whether I have to be or not...)
My coarse grater still isn't very coarse, can you offer me a size comparison of the grater or gratings? The last time I made potato pancakes there was little texture left.
I like mine with a little texture... though come to think of it, I should probably take it down a notch. I have one of those graters with four sides, the usual ones, and I should use the middle one. Hrm.
But if you want them smoother, I suggest maybe doing yours in a food processor. That seems to work really well for a lot of people.
(Strolls in pulling her suspenders out with her thumbs) I made those latkes and I turned those mothers out, if I do say so myself.
I used a Granny Smith apple with much fear and trepidation but kept repeating, like a mantra, "Melissa did this and said it was fine. Melissa did this and said it was fine."
And it *was* fine, gingah! I did get most of the liquid out by squeezing the whole thing after it was in the paper towel-lined colander and tons o' liquid came out. I also kind of pressed it against the bowl with the spoon before I put them in the oil.
My kids are fussy and they did not eat them but my husband and I devoured them.
(Snaps her thumbs out her suspenders, recoils and then gives two thumbs up.)
Excellent recipe, especially for Lent.
Oh CG haha! You're so awesome! That's hilarious and wonderful and I'm so glad you made them and enjoyed them. So glad. :)
I've never made latkes before but since I love potatoes, I know I would love them.
My aunt made it one time for us and I liked it. It's delicious.
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