kgreene10
12-22-2008, 09:09 PM
Last year around this time, djg posted a recipe for the best latkes I have ever had. I'm a little late in reposting, but here it is:
A recipe was requested, so here's one:
For the past few years, I've been favoring yukon gold taters.
3 pounds of taters, shredded
2 medium or so yellow onions, trimmed and shredded (err by going a bit larger, rather than smaller)
about a pound and a half of zuchini, shredded
couple of large eggs, beaten (not stirred)
matzo meal (a couple of handfuls--adjust given the amount of moisture and how things are holding together, but it shouldn't be more than half a cup and you could start with a third and see how it is)
a handful of kosher salt
freshly grated black pepper
You can delete the zuchini if you want, but it really does help make a nice light, faintly sweet latke
Peel the spuds, and then stick them in a pot of cold water, removing each when you are ready to grate/shred it.
After shredding the spuds, rinse them well in a colander (if you work slowly, rinse again). Press whatever water you can from all the veggies, then mix them well--then see if you can press out just a bit more juice. Then mix the veggies with the beaten egg, and mix in matzo meal a bit at a time as a binder (how much sort of depends on how damp it is, the eggs, etc., but it shouldn't be too much in the end.
Although I've often used peanut oil in the past, with good results, this year I tried canola oil and it worked well (olive oil has too low a flash point). Get the oil hot. Scoop up a ball of the mixture, press (as if making a meatball), then press roughly into a patty (as if making a burger). Drop onto the hot, well oiled pan, flatten just a tad with a spatula, and let it sizzle. When the edges are browing, flip it. I keep a little ramekin of kosher salt by the fire, and toss just a bit on top of the latkes.
Serve with apple sauce and sour creme (creme fraiche with chopped chives is nice too).
As the cousins on my dad's mom's side of the mishpocha say, bonne chance (really, it's easy as pie).
For more traditional latkes, delete the zucchini, go back to the box grater and grate the taters and the onion pretty fine -- sort of like the texture of a thick and slightly chunky applesauce.
For something completely different, shredded sweet potatoes, a little onion, egg and matzo meal to bind, and salt and pepper.
The thread containing my first recipe, and those posted by others, was started by me and had "oy" in the subject heading.
A recipe was requested, so here's one:
For the past few years, I've been favoring yukon gold taters.
3 pounds of taters, shredded
2 medium or so yellow onions, trimmed and shredded (err by going a bit larger, rather than smaller)
about a pound and a half of zuchini, shredded
couple of large eggs, beaten (not stirred)
matzo meal (a couple of handfuls--adjust given the amount of moisture and how things are holding together, but it shouldn't be more than half a cup and you could start with a third and see how it is)
a handful of kosher salt
freshly grated black pepper
You can delete the zuchini if you want, but it really does help make a nice light, faintly sweet latke
Peel the spuds, and then stick them in a pot of cold water, removing each when you are ready to grate/shred it.
After shredding the spuds, rinse them well in a colander (if you work slowly, rinse again). Press whatever water you can from all the veggies, then mix them well--then see if you can press out just a bit more juice. Then mix the veggies with the beaten egg, and mix in matzo meal a bit at a time as a binder (how much sort of depends on how damp it is, the eggs, etc., but it shouldn't be too much in the end.
Although I've often used peanut oil in the past, with good results, this year I tried canola oil and it worked well (olive oil has too low a flash point). Get the oil hot. Scoop up a ball of the mixture, press (as if making a meatball), then press roughly into a patty (as if making a burger). Drop onto the hot, well oiled pan, flatten just a tad with a spatula, and let it sizzle. When the edges are browing, flip it. I keep a little ramekin of kosher salt by the fire, and toss just a bit on top of the latkes.
Serve with apple sauce and sour creme (creme fraiche with chopped chives is nice too).
As the cousins on my dad's mom's side of the mishpocha say, bonne chance (really, it's easy as pie).
For more traditional latkes, delete the zucchini, go back to the box grater and grate the taters and the onion pretty fine -- sort of like the texture of a thick and slightly chunky applesauce.
For something completely different, shredded sweet potatoes, a little onion, egg and matzo meal to bind, and salt and pepper.
The thread containing my first recipe, and those posted by others, was started by me and had "oy" in the subject heading.