Tag archive for "latkes"

Crispy No Fail Latkes- The Easy Way!

hanukka recipes and tablesettings, kosher recipes

Crispy No Fail Latkes- The Easy Way!

1 Comment 01 January 2013

Thank you Kim Kushner for sharing your  better latkes technique! Kim offers keys to healthful cooking and  eating on her blog, kimkushnercuisine.com. Kim believes that the effort that goes into our cooking comes back to us many times over by encouraging our family and friends to eat healthy, keeping close with family get togethers, and inspiring recipe sharing among us all.

Find out more about Kim’s fabulous cooking classes HERE,

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Crispy, Salty & Oily- Latkes the real way

Every year I swear that I won’t do it again the next year. Latkes. But then, the holiday season approaches: bright lights fill the sky, Christmas music blares from every radio station, the streets of NYC are packed with holiday shoppers. I can’t help but love this time of year. Once I’m in the holiday spirit, I can’t help but get the urge to whip out the potatoes and onions and start from scratch. I know that I could pick up some pretty decent latkes at many places in New York, but we all know that nothing, I mean nothing, beats homemade. So, I roll up my sleeves, crack the windows open, and start frying…
But, I will say that this year was different than most. I think I may have finally figured out how to actually enjoy the latke making process. Below you will find a few tips in red.
Best Potato Latkes
makes about 22 small latkes (actually the perfect size!)
In the past I have made huge, huge batches- that kept me frying on 3 frying pans for hours. This is a mistake. You are better off making small quantites and doing it a few times, rather than doing it all in one shot. Trust me. Large batches end up burning, and the mess is just too much to handle.
4 large russet potatoes, peeled
4 small-medium yellow onions
3/4 cup matzo meal (this is the real deal, old school)
4 eggs
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
6 tablespoons rice bran oil or canola oil (I use rice bran oil for frying, it’s a healthier alternative and makes no difference in taste)
Grate the potatoes and onions in a food processor or on a box grater. You can do them seperately or at the same time. Now, you will need to squeeze out the extra liquid from the potatoes and onions. I find that the best way to do this is by wringing them out in a towel to get as much of the liquid out as possible.Take an old, but clean towel, and place about 3 cups of your gratings into it, and wrap the towel around it. Wring them out and then place into a large bowl, do this with all of your gratings.
In a separate bowl, crack 3 of the eggs, and beat with a fork. Stir the matzo meal into the beaten egg. Pour the gratings into the egg bowl, and use your hands to smush it all together. The mixture should be sticky and wet, but not too wet. There should not be any liquid swimming in the bottom of the bowl. If you feel that your mixture is too dry, take the remaining egg, and crack it into a small bowl, beat it with a fork. Pour a drop of that beaten egg into your potato-onion mixture. You do not need to add all of the egg, just as a much as is needed. Add the salt and pepper, and mix well.
Prepare a large non-stick frying pan over medium-high heat. Add the oil and let it get hot. I like my latkes to be uniform in size, so I use a small ice cream scooper to measure out each latke. Scoop out 4 latke mounds and place on the pan, press down slightly so they are flattened a bit. Now, listen carefully:
Be patient, and do not overcrowd your pan. Resist the urge to touch, pat, move, or flip the latkes too early on. Let them cook for at least 2 minutes per side. Keep the temperature at medium-high and do not play with the temperature dial. They are better off cooking slowly that way they don’t burn on the outside and undercook on the inside. Flip them once, when really golden, and cook on the other side for 3 minutes longer. Remove from heat and pace on a paper towel-lined baking sheet to cool. Now, take a step bake and relish in your glory. Take a bite- and see why they really are worth the fuss. Happy Chanukkah and Happy Holidays to all!
Peel your potatoes & onions (I used more than 4 potatoes because mine were teeny tiny!)
Grate your potatoes and onions
Place your grating in a dish towel
Wrap the towel around the gratings
Wring the gratings in the towel- squeeze like crazt to get as much liquid out as possible!
 Beat your eggs in a separate bowl
 Pour the potato and onion into the egg and matzo meal
Use your hands to combine
 For perfectly sized latkes, use a small ice cream scooper
 I fry mine in Rice Bran Oil
Heat the oil over medium-high heat
 Be patient and don’t over-crowd the pan
 Fry until golden & crisp
Let cool on a paper towel line baking sheet
Butternut Squash and Leek Latkes with Pan-Roasted Cumin

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.

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