Can somebody give me a Latka (Jewish pancake) recipe?

Question

they are real good tell me how to make them!!

Can I substitue Ore -Ida shredded Potatoes for the Russet potatoes

Answer 1

CLASSIC POTATO LATKES

2 lg. potatoes, peeled and coarsely grated
1 sm. onion, grated
1 tsp. lemon juice
2 eggs
Oil
1 1/2 tbsp. all-purpose flour
Salt and pepper
Applesauce, sour cream, preserves or granulated sugar sprinkling
Caramelized Applesauce (recipe follows)

In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well.
Blend in flour. Season with salt and pepper to taste. Mix thoroughly.

Alternately, if using food processor, insert metal blade and mince onion.

Add eggs, 1 tablespoon oil, lemon juice and flour and process to blend.

Use shredding disk to shred potatoes into onion mixture. Remove disk and replace with plastic knife and process to combine.

Transfer mixture to large bowl. Season to taste with salt and pepper.

In large heavy skillet, heat 1/4 inch oil to 375 degrees. By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon.

Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Serve immediately with applesauce, sour cream, preserves or granulated sugar for sprinkling over latkes and Caramelized Applesauce. Yields about 2 dozen.


CARAMELIZED APPLESAUCE:

6 lg. Golden Delicious apples, peeled, cored and thinly sliced
Juice and grated peel of lemon (4 tbsp.)
1/2 c. granulated sugar
1/2 c. orange marmalade
1/2 c. orange juice

In large bowl, toss together apple slices, lemon juice and peel. Set aside.
In large heavy saucepan, combine sugar, marmalade and orange juice.

Cook over medium heat, stirring until sugar and marmalade dissolve. Bring syrup to boil, reduce heat and simmer 3 to 4 minutes, just until sauce begins to thicken.

Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15 minutes, until apples are soft.

Transfer to glass bowl and cool to room temperature. Gently mash apple mixture. Cover with plastic wrap and chill. Serve with latkes.


HINTS FOR PERFECT LATKES:

Latkes are at their best when fried just before serving. Keep the first batches warm in the oven at 200 degrees while frying the remaining batter.
Before grating potatoes for potato latkes have all other ingredients ready so potatoes don't have time to turn brown.

For crisper latkes, fry in very hot oil, turning only once.

To freeze latkes, fry on each side until only golden. Drain on paper towels. Freeze in single layers on baking sheets lined with foil. Once frozen, latkes may be removed from baking sheets and placed in plastic bags. They will not stick together if frozen this way. Place frozen latkes in one layer on foil lined baking sheets and bake at 400 degrees until crisp and brown, about 5 to 10 minutes.

Answer 2

here is a delicious latke recipe:

5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying

Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

Answer 3

Latke Recipe

Ingredients


An egg
1-2 teaspoons salt
1/2 lb. (200 grams) flour
2 pounds (1 KG) potatoes
One-half pound (200 grams) onions
2 teaspoons of lemon juice

Directions

Mix eggs, and salt. Add flour and beat or whisk well.

Shred potatoes fine and onions finely by hand or using a food processor. Mix with lemon juice and let them drain in a colander. The lemon juice will prevent discoloration of the potatoes. Add the drained mixture to the egg and flour mixture.

Latkes are fried in fairly deep oil, but they are not deep-fried. Heat an oiled frying pan and drop tablespoons of mix into pan/griddle. Flatten with a spatula, and turn with a spatula when they are golden brown.

Serve with apple sauce, sugar or sour cream.

Answer 4

NO real potatoes only. Shred the potatoes with the skins, and soak in milk. Shread onions no skin. Beat up eggs with a touch of cream and flour. Fold in the potato and onion. Spoon on a hot grill with virgin oil, turn once, and serve with sour cream and/or applesauce.

I use for two people two large potatoes, one-half of white small onion, and 1/2 cup flour. Good Latkas are enjoyable hot or cold.

Answer 5

One of my 5th grade students brought Latkes and applesauce in for special occasions. They were Great!!!

INGREDIENTS
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil
DIRECTIONS
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Answer 6

Ingredients


russet Burbank potato 2 lbs grated
onion 1 grated
egg 1
baking powder 1/2 tsp
all-purpose flour 2 Tbsps
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste
vegetable oil 1/2 cup
Dipping
applesauce 1 cup
sour cream 1 cup

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Directions
Place the grated potato and onion in a strainer for 5 minutes. Using your hand push down to strain out any liquid.


Place the strained potato and onion in a large bowl and add the egg, baking powder, all-purpose flour, salt, and black pepper.


Depending on the moisture add more flour.


Heat the oil in a frying pan over medium high heat.


Add two tablespoons of the potato pancake mixture and press down with a spoon to form a 2 to 3 inch circle. Repeat to fill but not crowd the pan.


Fry on each side for 3 minutes until Golden brown.


Place on a paper lined plate to absorb the excess oil.


Serve with applesauce and sour cream.

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Answer 7

POTATO LATKES

ingredients
1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce
preparation
Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:

• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

• Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.