I'll post a great reliable recipe that I've been using for the last 20 years for Latkes that was my mother's before that(with some alterations) when I get home this evening. I use half and half red skins and yulon golds that I shred in the processor then chop so that they're pretty close to hand grated texture with lots of onion, and I put a fair amount of chopped parsley , paprika, minced garlic and a little cayenne. Anyway, I''l post after a while with the full recipe.
They also need a small amount of baking powder to leaven them a little bit. and if you just run them through the grate/shred disc, they are not the traditional consisitency, which is much finer than that. As I said I'll post a reliable excellent recipe within the next 3-4 hrs.
Definitely agree on the shredding issue. First I shred using the shredding disc, then put in the metal blade and chop. Latkes are NOT like hash browns.
My family would never put onions in latkes.
My recipe is simple, and if you really insist on onions I suppose you could add them.
4 whole potatoes, peeled
2 whole eggs
1/3 cup flour
1 teaspoon baking powder
You need to have baking powder and I think you realy need it because they are a bit...tough/gluey. German ones sometimes are just potato, onion, egg, flour. They end up very flat.
I prefer a "spidery" crisp pancake.
mmm...not a good time for me to be on the South Beach Diet. Ha!
Cook's Illustrated has a good recipe, with scallions? or is it yellow onion? or both? Oh, it's clearly been since last year this time I made them. I could look it up for you if you can't find it at the site and are interested. They're great with applesauce and sour cream. Oh, and I should add that a food processor with a medium or fine shredding blade is pretty much necessary for this recipe.
As promised earlier, here it is:
6-7 medium potatoes (a mix of redskin and yukon gold)(about 4 1/2 c. grated)
1 med-lg white onion
1/2 c. flour
1/3 c. matzoh meal (crushed saltines can be sub'd)
1 1/4 tsp. salt
2 1/2 tsp.. baking powder
1/2 tsp. garlic pwdr
1 tsp.. hungarian paprika
1/2 tsp. cayenne(if you don't like hot, reduce to 1/4 tsp.)
3/4 tsp. coarse black pepper
3 med or lg. eggs
1/4 c chopped flat leaf parsley
oil for frying
wash potatoes and pass through the med grater blade of the food processor. chop coarsely with the knife blade and place in a mesh colander and let it sit for about 5-10 min to drain the potato liquid.chop the onion finely in the processortill its a grated texture. In a large bowl mix all ingredients thouroughly. bring about 1/2 inch of oil to med high heat in a large skillet. put about 1/3 c. of mixture into hot oil and flatten slightly so the cake is about 3/4 " thick. fry over med.-high heat till deep golden color turn and fry to same color. drain on brown paper or paper towel. serve with applesauce or sour cream, depending on whether you are Litvak or Galitz. don't eat too many, even thaough they are addictive. My father ate 10 when I was a kid and nearly died during the night(or maybe he just wanted to).I just got done with a batch for tomorrow night. you can make them ahead. just drain, cool and cover with foil and refrigerate. then when ready to eat, put on a cookie sheet in a 300 degree oven for about 15 minutes till hot through and the crust crisps up.
re: Amanda Enclade
Glad they turned out okay. I have to report that the ones I made monday night, drained and cooled then refrigerated overnight, then heated on a cookie sheet in a 350 oven for 20 minutes came out as good as if I had just fried them. I purposely took them out of the pan a little early so they wouldn't be overcooked when reheated and it worked great. Next experiment will be to see if this works with freezing in the interval. I'll post results on that.
I make potato pancakes sometimes for dinner when I have no other ideas. I serve them with either sourcream, or if I have any, a very thick beef goulash.
Polish potato pancakes consist of finely grated potatoes (by hand-that's the only way to get a right texture), 1 finely grated onion, salt, pepper, and enough flour to thicken the potato mixture (but don't add too much, I only add a tablespoon or two for 5-6 large potatoes).
Fry them in vegetable oil until golden brown on both sides and serve immediately.