Joseph Littleshoes wrote:
> Hello Folks:
>
> The elderly relative finally had a suggestion when i asked her what she
> might like to eat to day.
>
> Latkes. Now i have several recipes but i was just wondering if any one
> has any hints or tips? I have never made them before, any potato
> recommendations? any ideas for toppings other than sour cream? given the
> basic ingredients im thinking ketchup or even a good beef or chicken gravy.
>
> And surely there's got to be some garlic in there somewhere?
>
>
> 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
>
> 1. Place the potatoes in a cheesecloth and wring, extracting as much
> moisture as possible.
> 2. In a medium bowl stir the potatoes, onion, eggs, flour and salt
> together.
> 3. 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.
> --
> JL
>
Your recipe sounds pretty good. I, personally, prefer matzo meal to
flour and I don't measure it because its purpose in the recipe is to
pick up any stray liquid. My DH likes his with sour cream. His people
came from Poland or thereabouts. My people came from Russia and we eat
our latkes with applesauce. In our house, unsweetened or home made.

If you have a problem with grating potatoes, try what I do. Shred them
(russets only, please)in the food processor. put the shreds into a bowl
of ice water. Cut the onion into small pieces. Put the stainless steel
blade into the processor. Drop a piece of onion into the processor.
Squeeze out the water from a handful or two of potato shreds. Add to the
processor and pulse a few times until the large shreds of potato more
closely resemble grated. The onion mixed in will help the potato from
turning colors.

When you have all the potato pulsed, add the eggs and flour or matzo
meal. If the potato mixture looks a bit wet, cut out one egg.

Make sure that peanut oil is good and hot. I use an electric skillet to
insure the temp stays up. Do not substitute the peanut oil. It really
makes the dish, IMHO.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does