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Chef Judy Zeidler shares her award-winning Potato Latkes recipe.
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Recipe courtesy Judy Zeidler, author of The Gourmet Jewish Cook. Ingredients: 4 russet potatoes, peeled
1 large yellow onion, peeled and grated
1 Tbs. fresh lemon juice
4 extra-large eggs
3 Tbs. unbleached all-purpose flour (or you could use matzo meal)
Pinch baking soda
1 tsp. salt
Freshly ground black pepper to taste
Corn oil, for frying Preparation: Grate peeled potatoes in a food processor or fine shredder. Immediately transfer to a large bowl and add peeled and grated onion, lemon juice, eggs, unbleached all-purpose flour, baking soda, salt and freshly ground black pepper. Mix well. Heat 1/8" of corn oil in a nonstick skillet over medium heat. Pour batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4" latkes. Cook on one side until golden brown (3 to 5 minutes); then turn and cook on the other side, about 2 minutes. Drain well on paper towels and serve immediately. Servings: 4 dozen latkes Chef's Notes: - Turn the latkes only once to ensure their crispness.
- As the oil evaporates, add more.
- You can freeze and reheat these. Always serve your guest fresh ones first (so they know what fresh latkes taste like), and then serve the frozen ones. Just reheat in a hot oven until they are crisp (they're not quite as good as fresh latkes).
- Some people like to put a little sugar on their latkes and some like a little salt. Zeidler likes to serve them with applesauce.
Did you know? "Toasting" was originally practiced as a gesture of good faith during the Middle Ages. When the vessels clinked, the liquids sloshed together, ensuring that all cups shared the same drink. Eventually cups came to be garnished with a piece of toast (to improve the flavor of the wine) -- hence the term "to drink a toast." Website resources for Potato Latkes: Potato Latkes from Food TV.com Southwestern-Style Potato Latkes from Food TV.com Sweet Potato Latkes from Food TV.com We at DIY believe all of the recipes from DIY Holiday Entertaining are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
1,000 Jewish Recipes
Model: 0028623371
Author: Faye Levy
Order this book from Amazon.com.
Hungry Minds, Inc.
Jewish Cooking In America
Model: 0375402764
Author: Joan Nathan
(1998)
Villard Books/Random House, Inc.
New York, NY 10022
Phone: 212-572-2878
Jewish Cooking For Dummies
Model: 0764563041
Author: Faye Levy
(2001)
Hungry Minds, Inc.
The 30-Minute Kosher Book: More Than 130 Quick And Easy Gourmet Recipes
Model: 0688155332
Author: Judy Zeidler
(1999)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
The Gourmet Jewish Cook
Model: 0688166261
Author: Judy Zeidler
(1999)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
GUESTS :
Judy Zeidler
Author
See Resources for book information
Contact information private
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