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

Oy vey...


"Joseph Littleshoes" > wrote in message
...
> 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
>

"Joseph Littleshoes" > wrote in message
...
> 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
>
Serve with sides of sour cream cucumber salad and apple sauce.
Janet

On Apr 3, 8:02*pm, "brooklyn1" > wrote:
> Oy vey...
>
> "Joseph Littleshoes" > wrote in message
>
> ...
>
> > 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

I would use more onion than that, but we love onions.
Regular baking potatoes (idaho, russet, what have you) are fine. Yukon
Gold or all purpose white potatoes are ok too.
I have never made them with a red waxy potato. We use russets because
we like the texture that produces.

I also don't subscribe to the theory of wringing out the potatoes to
rid them off all moisture. That produces a more delicate latke (that's
the modern chef way). My husband likes a starchier, denser (like his
grandma used to make) pancake so then I leave the moisture in. You can
use matzo meal or flour. Matzo meal makes for a denser pancake, as
well.
Applesauce and or sour cream are traditional toppings. Ketchup is not
traditional but I know people who use it. Not our thing but as long as
they don't take away my sour cream and applesauce, they can have their
ketchup, doesn't bug me at all.

As for garlic, Old world, grandma type latkes are pretty much 6
ingredients: potatoes, onions, eggs, salt, flour or matzo meal and oil
of course. Black pepper is fine to add. I have been known to add
scallion or chives but those are types of onions so I consider them
traditional. Adding garlic would make them "new fangled gourmet chef"
latkes. We love garlic but for some reason, not with potatoes. It
doesn't work for us. Each to their own.

What you have is pretty much everyone's grandma's traditional potato
pancake recipe, give or take some onion and the matzo meal vs. flour
option. It's pretty near perfection as is. Adding anything else would
be gilding the lily.

wrote:
>>
>>"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
>>
>
> I would use more onion than that, but we love onions.

The elderly relative said the same thing when i read her the recipe,
she's a former New Yorker and assures me she knows a good latke when she
eats one.

> Regular baking potatoes (idaho, russet, what have you) are fine. Yukon
> Gold or all purpose white potatoes are ok too.
> I have never made them with a red waxy potato. We use russets because
> we like the texture that produces.

I bought a bag of new whites today, my favorite are the waxy reds. I am
just the opposite and don't care for the browns, russets, Idaho's.

>
> I also don't subscribe to the theory of wringing out the potatoes to
> rid them off all moisture. That produces a more delicate latke (that's
> the modern chef way). My husband likes a starchier, denser (like his
> grandma used to make) pancake so then I leave the moisture in.

I always squeeze out as much water as i can when im making hash browns
but i did wonder about any need to do that with the latkes, it seemed to
me as they are in a flour batter it is that batter which will brown and
not the potatoes per se.

> You can
> use matzo meal or flour. Matzo meal makes for a denser pancake, as
> well.

I will have to get some matzo meal, im sure that's probly what the
elderly relative had in NYC.

> Applesauce and or sour cream are traditional toppings. Ketchup is not
> traditional but I know people who use it. Not our thing but as long as
> they don't take away my sour cream and applesauce, they can have their
> ketchup, doesn't bug me at all.

Cool, hadn't heard of the applesauce, but we keep it on hand. I
intended to offer apple butter with them.

>
> As for garlic, Old world, grandma type latkes are pretty much 6
> ingredients: potatoes, onions, eggs, salt, flour or matzo meal and oil
> of course. Black pepper is fine to add. I have been known to add
> scallion or chives but those are types of onions so I consider them
> traditional. Adding garlic would make them "new fangled gourmet chef"
> latkes. We love garlic but for some reason, not with potatoes. It
> doesn't work for us. Each to their own.

I love garlic & potatoes, i use garlic in mashed potatoes and with home
fries or hash browns. I will definitely be using garlic in the latkes.

>
> What you have is pretty much everyone's grandma's traditional potato
> pancake recipe, give or take some onion and the matzo meal vs. flour
> option. It's pretty near perfection as is. Adding anything else would
> be gilding the lily.

Thanks, great suggestions.
--
Joseph Littleshoes

On Apr 3, 5:55*pm, 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

OK! Something I know something about. I like Yukon gold too but red
round is what I usually have. You can also add other grated veggies.
I perfer to make them with half regular potatoes but I like to use
half sweet potatoes or yams or carrots, or parsnips, or zuchinni (you
do have to squeeze any extra liquid out of zuchinni or summer squash.
I've tried and didn't like rutabaga and turnip, and I think beets
would be incredibly messy! You could try celeriac or fennel . . .
Sometimes I serve them with polish sausage!
Lynn in Fargo

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Apr 3, 5:55*pm, 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
>
> OK! Something I know something about. I like Yukon gold too but red
> round is what I usually have. You can also add other grated veggies.
> I perfer to make them with half regular potatoes but I like to use
> half sweet potatoes or yams or carrots, or parsnips, or zuchinni (you
> do have to squeeze any extra liquid out of zuchinni or summer squash.
> I've tried and didn't like rutabaga and turnip, and I think beets
> would be incredibly messy! You could try celeriac or fennel . . .
> Sometimes I serve them with polish sausage!
> Lynn in Fargo

Latkes are best with russets (or similar). 3 eggs to 2 cups potato
strikes me as _way_ too much; I'd use about 1 egg to 2 cups. Instead of
flour, use matzo meal.

Michael Siemon said...

> In article
> >,
> Lynn from Fargo Ografmorffig > wrote:
>
>> On Apr 3, 5:55*pm, 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
>>
>> OK! Something I know something about. I like Yukon gold too but red
>> round is what I usually have. You can also add other grated veggies.
>> I perfer to make them with half regular potatoes but I like to use
>> half sweet potatoes or yams or carrots, or parsnips, or zuchinni (you
>> do have to squeeze any extra liquid out of zuchinni or summer squash.
>> I've tried and didn't like rutabaga and turnip, and I think beets
>> would be incredibly messy! You could try celeriac or fennel . . .
>> Sometimes I serve them with polish sausage!
>> Lynn in Fargo
>
> Latkes are best with russets (or similar). 3 eggs to 2 cups potato
> strikes me as _way_ too much; I'd use about 1 egg to 2 cups. Instead of
> flour, use matzo meal.


I could probably eat my weight in latkes.

Or die trying!!?

Andy

"Andy" > wrote in message ...
> Michael Siemon said...
>
>> In article
>> >,
>> Lynn from Fargo Ografmorffig > wrote:
>>
>>> On Apr 3, 5:55 pm, 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
>>>
>>> OK! Something I know something about. I like Yukon gold too but red
>>> round is what I usually have. You can also add other grated veggies.
>>> I perfer to make them with half regular potatoes but I like to use
>>> half sweet potatoes or yams or carrots, or parsnips, or zuchinni (you
>>> do have to squeeze any extra liquid out of zuchinni or summer squash.
>>> I've tried and didn't like rutabaga and turnip, and I think beets
>>> would be incredibly messy! You could try celeriac or fennel . . .
>>> Sometimes I serve them with polish sausage!
>>> Lynn in Fargo
>>
>> Latkes are best with russets (or similar). 3 eggs to 2 cups potato
>> strikes me as _way_ too much; I'd use about 1 egg to 2 cups. Instead of
>> flour, use matzo meal.
>
>
> I could probably eat my weight in latkes.
>
> Or die trying!!?
>
>
That's why I'm not posting my recipe... you'd eat twice your weight and
you'd certainly die... but you'd die happy! LOL

brooklyn1 said...

>
> "Andy" > wrote in message news:Xns9BE2DD34E79A7CotD@
216.196.97.131...
>> Michael Siemon said...
>>
>>> In article
>>> >,
>>> Lynn from Fargo Ografmorffig > wrote:
>>>
>>>> On Apr 3, 5:55 pm, 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
>>>>
>>>> OK! Something I know something about. I like Yukon gold too but red
>>>> round is what I usually have. You can also add other grated veggies.
>>>> I perfer to make them with half regular potatoes but I like to use
>>>> half sweet potatoes or yams or carrots, or parsnips, or zuchinni (you
>>>> do have to squeeze any extra liquid out of zuchinni or summer squash.
>>>> I've tried and didn't like rutabaga and turnip, and I think beets
>>>> would be incredibly messy! You could try celeriac or fennel . . .
>>>> Sometimes I serve them with polish sausage!
>>>> Lynn in Fargo
>>>
>>> Latkes are best with russets (or similar). 3 eggs to 2 cups potato
>>> strikes me as _way_ too much; I'd use about 1 egg to 2 cups. Instead of
>>> flour, use matzo meal.
>>
>>
>> I could probably eat my weight in latkes.
>>
>> Or die trying!!?
>>
>>
> That's why I'm not posting my recipe... you'd eat twice your weight and
> you'd certainly die... but you'd die happy! LOL


brooklyn1,

I suppose I would.

Thanks for saving my life!

Best,

Andy

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?

They are most like my mother's if you use russets, but a waxier potato
does just fine, too. Don't forget to squeeze as much of the water out of
the grated potatoes as possible.

> any ideas for toppings other than sour cream?

In my family, it's sour cream and/or applesauce. Nothing else. However,
my partner and kid like ketchup on them. Weird, but acceptable, but for
me, only sour cream and/or applesauce.

> 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?

There's no garlic in latkes. :-)

> 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.

This looks about right, though my mother would say 1 egg per pound of
potatoes.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> Joseph Littleshoes wrote:

>>
>> And surely there's got to be some garlic in there somewhere?
>
> There's no garlic in latkes. :-)

Oh, and I agree that there needs to be more onion. Usually, I grate in
at least half an onion for a 5- or 6-potato batch of latkes.

Serene


--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

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
>
The amount of eggs seems high. I think one would be good. Also if the
person likes onions definitely go heavier on them.

Latkes are also good made with 50/50 potatoes and sweet potatoes.

Applesauce is a traditional accompaniment.

On Sat, 04 Apr 2009 06:37:46 -0400, George >
wrote:

>
>Applesauce is a traditional accompaniment.

In Bavaria, potato pancakes are eaten either salty as a side dish or
sweet with apple sauce and cinnamon. I prefer the cinnamon style.

Mr. Bill wrote:

> In Bavaria, potato pancakes are eaten either salty as a side dish or
> sweet with apple sauce and cinnamon.

LOL... You're *busted*, plagiarist!

http://en.wikipedia.org/wiki/Potato_pancakes:

"In Bavaria, Germany, potato pancakes are . . . eaten either salty as a side
dish or sweet with apple sauce and cinnamon."

You had to LOOK UP THE WIKIPEDIA ARTICLE in order to contribute something to
a discussion about something as basic as potato pancakes? What a LOSER you
are!

Bob

"Mr. Bull" wrote:
> George wrote:
>>
>>Applesauce is a traditional accompaniment.
>
> In Bavaria, potato pancakes are eaten either salty as a side dish or
> sweet with apple sauce and cinnamon. I prefer the cinnamon style.
>
"potato pancakes" is meaningless gobbldeygook when discussing latkes.
Latkes are potato pancakes but potato pancakes are not necessarily latkes...
latkes is a very specific recipe, there is only one way.

On Apr 3, 7:55*pm, 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.

Yukon or Russets for sure.
When grating the potatoes, grate the onion in alternately, so that
the potatoes do not turn grey or brown.
A teaspoon of lemon juice or vinegar brightens the flavor. (From a
kids book of hanukkah recipes)

maxine in ri

On Sat, 04 Apr 2009 05:15:17 -0700, Bob Terwilliger wrote:

> Mr. Bill wrote:
>
>> In Bavaria, potato pancakes are eaten either salty as a side dish or
>> sweet with apple sauce and cinnamon.
>
> LOL... You're *busted*, plagiarist!
>
> http://en.wikipedia.org/wiki/Potato_pancakes:
>
> "In Bavaria, Germany, potato pancakes are . . . eaten either salty as a
> side dish or sweet with apple sauce and cinnamon."
>
> You had to LOOK UP THE WIKIPEDIA ARTICLE in order to contribute
> something to a discussion about something as basic as potato pancakes?
> What a LOSER you are!
>
> Bob

Another useful and friendly contribution of our friend boob....
--
Groet, salut, Wim.

Joseph Littleshoes > wrote:

> Latkes. Now i have several recipes but i was just wondering if any one
> has any hints or tips?

Here is a repost:
What kind of latkes? Potato (with or without meat or griebenes)? Some
other vegetable? Cheese? Matzo meal? Apple? Rice?
On the off-chance it is potato, here is a recipe:

1/2 kg (1.1 pounds) potatoes
1 egg
salt
1-2 tablespoons flour or matzo meal
1 small onion (optional)
100 g (3.5 ounces, about 1/2 cup) finely chopped griebenes (cracklings
made with goose, duck, chicken, or pork fat with pieces of skin
(optional)
oil, butter, or poultry fat for frying

Grate or grind potatoes not too finely and drain. Optionally, grate or
grind the onion. Combine potatoes, onion, egg, flour or matzo meal,
salt and, optionally, griebenes. Mix well. The mixture should have a
consistency of fairly thick sour cream (as in real sour cream, which
flows very slowly). Heat a generous amount of fat in a pan and spoon in
the latke "batter". Size and thickness of each latke is up to you. Fry
on both sides until golden brown. Serve with sour cream and,
optionally, with freshly melted butter.

Victor

Wim wrote:

>> Mr. Bill wrote:
>>
>>> In Bavaria, potato pancakes are eaten either salty as a side dish or
>>> sweet with apple sauce and cinnamon.
>>
>> LOL... You're *busted*, plagiarist!
>>
>> http://en.wikipedia.org/wiki/Potato_pancakes:
>>
>> "In Bavaria, Germany, potato pancakes are . . . eaten either salty as a
>> side dish or sweet with apple sauce and cinnamon."
>>
>> You had to LOOK UP THE WIKIPEDIA ARTICLE in order to contribute
>> something to a discussion about something as basic as potato pancakes?
>> What a LOSER you are!
>>
>> Bob
>
> Another useful and friendly contribution of our friend boob....
> --
> Groet, salut, Wim.


....and the value of YOUR contribution was completely derived from mine, and
therefore lesser!

Thanks for playing, Wimp.

Bob

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

brooklyn1 wrote:
> "Mr. Bull" wrote:
>> George wrote:
>>> Applesauce is a traditional accompaniment.
>> In Bavaria, potato pancakes are eaten either salty as a side dish or
>> sweet with apple sauce and cinnamon. I prefer the cinnamon style.
>>
> "potato pancakes" is meaningless gobbldeygook when discussing latkes.
> Latkes are potato pancakes but potato pancakes are not necessarily latkes...
> latkes is a very specific recipe, there is only one way.
>
>
>
My DH ordered potato pancakes in 'Bavaria thinking he'd get latkes. He
didn't and he was very disappointed. I, on the other hand, was happily
pleased when he said "these are not anywhere as good as yours" <g>

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

Victor Sack wrote:
> Joseph Littleshoes > wrote:
>
>> Latkes. Now i have several recipes but i was just wondering if any one
>> has any hints or tips?
>
> Here is a repost:
> What kind of latkes? Potato (with or without meat or griebenes)? Some
> other vegetable? Cheese? Matzo meal? Apple? Rice?
> On the off-chance it is potato, here is a recipe:
>
> 1/2 kg (1.1 pounds) potatoes
> 1 egg
> salt
> 1-2 tablespoons flour or matzo meal
> 1 small onion (optional)
> 100 g (3.5 ounces, about 1/2 cup) finely chopped griebenes (cracklings
> made with goose, duck, chicken, or pork fat with pieces of skin

Victor. Griebenes are never made with pork. Those are chiccherones.

Janet, with a container of chicken gribbenes and a goodly amount of
schmaltz from today's rendering. Gotta make over a hundred matzo balls
next week.

Janet, The Matzo Ball Queen of South Texas


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

Janet Wilder > wrote:

> My DH ordered potato pancakes in 'Bavaria thinking he'd get latkes. He
> didn't and he was very disappointed. I, on the other hand, was happily
> pleased when he said "these are not anywhere as good as yours" <g>

What kind of potato pancakes did your husband order, then? There are
several kinds in Bavaria. The one that is the same thing as potato
latkes, as they have come to become common in America, is called
"Reiberdatschi" in the Bavarian/Swiss/Austrian dialect. In other
regions, this kind of pancakes would be called Reibekuchen or
Reibeplätzchen (in the Ruhr region and Westfalen), or, in Cologne and
Düsseldorf, Rievkooke or Riefkoche. Kartoffelpuffer could be the same
thing or something else altogether.

Victor

Janet Wilder > wrote:

> Victor. Griebenes are never made with pork. Those are chiccherones.

Ha! Come to Germany, then. I have some pork schmalz with griebenes and
some goose schmalz with griebenes in my refrigerator right now. Both
are sold in most every supermarket here. "Schmalz" and "Grieben" are
both German and Yiddish words. On the other hand, chicken schmalz, with
or without griebenes, is almost unknown here and in the rest of Europe.
In Ashkenazi cooking, it was - and still is - nearly always goose and
occasionally duck fat, chicken fat being rare for some reason.

> Janet, with a container of chicken gribbenes and a goodly amount of
> schmaltz from today's rendering. Gotta make over a hundred matzo balls
> next week.

What do you do with such a large number? Are they for some large
gathering, or do you freeze them?

Matzo can be found easily enough here, but not matzo meal, so if I want
some, I have to put matzo through the mincer/grinder.

Victor

Victor Sack wrote:
> Janet Wilder > wrote:
>
>> My DH ordered potato pancakes in 'Bavaria thinking he'd get latkes. He
>> didn't and he was very disappointed. I, on the other hand, was happily
>> pleased when he said "these are not anywhere as good as yours" <g>
>
> What kind of potato pancakes did your husband order, then? There are
> several kinds in Bavaria. The one that is the same thing as potato
> latkes, as they have come to become common in America, is called
> "Reiberdatschi" in the Bavarian/Swiss/Austrian dialect. In other
> regions, this kind of pancakes would be called Reibekuchen or
> Reibeplätzchen (in the Ruhr region and Westfalen), or, in Cologne and
> Düsseldorf, Rievkooke or Riefkoche. Kartoffelpuffer could be the same
> thing or something else altogether.
>
> Victor

Victor,

I really don't recall what they called them in German. He was reading an
English translation menu and saw potato pancakes so he ordered them.
IIRC, they were not crispy and seemed to be made of mashed potato rather
than grated potato.

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

Victor Sack wrote:
> Janet Wilder > wrote:
>
>> Victor. Griebenes are never made with pork. Those are chiccherones.
>
> Ha! Come to Germany, then. I have some pork schmalz with griebenes and
> some goose schmalz with griebenes in my refrigerator right now. Both
> are sold in most every supermarket here. "Schmalz" and "Grieben" are
> both German and Yiddish words. On the other hand, chicken schmalz, with
> or without griebenes, is almost unknown here and in the rest of Europe.
> In Ashkenazi cooking, it was - and still is - nearly always goose and
> occasionally duck fat, chicken fat being rare for some reason.
>
>> Janet, with a container of chicken gribbenes and a goodly amount of
>> schmaltz from today's rendering. Gotta make over a hundred matzo balls
>> next week.
>
> What do you do with such a large number? Are they for some large
> gathering, or do you freeze them?

We have a community Passover seder. A caterer makes the soup but I
supply the matzo balls. Mexican caterers don't know how to make them <g>
I also make the Askenazi charosets. We are expecting about 70 people
this year.
>
> Matzo can be found easily enough here, but not matzo meal, so if I want
> some, I have to put matzo through the mincer/grinder.

Have you tried the Cuisinart? I've put matzo in the food processor to
make matzo farfel. Processing a little longer should make an acceptable
matzo meal.

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

In article >,
Joseph Littleshoes > wrote:


> 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?

Many people like applesauce with them. Some like jam.

> And surely there's got to be some garlic in there somewhere?

I like garlic with many things, but if you've never made these before,
you might try them without the first time.

> 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.

That recipe will give you a hint of onion and lots of egg.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

On Thu, 09 Apr 2009 10:29:33 -0700, Dan Abel > wrote:

>In article >,
> Joseph Littleshoes > wrote:
>
>
>> 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?
>
>Many people like applesauce with them. Some like jam.
>
>> And surely there's got to be some garlic in there somewhere?
>
>I like garlic with many things, but if you've never made these before,
>you might try them without the first time.
>
>> 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.
>
>That recipe will give you a hint of onion and lots of egg.

Here's another enjoy.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Latkes
Categories: Appetizers
Yield: 36 servings

2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
2 Egg whites
1/4 ts Pepper
1 1/2 ts Salt
1/4 c Flour
Oil for frying

1. Pare and coarsley shred potatoes and carrots. Shred zucchini.
Place in a bowl with onion.
2. Combine eggs, egg whites, salt and pepper; stir into vegetable
mixture. Sprinkle flour over top; stir to mix.
3. Heat non-stick griddle, or heavy skillet to medium-high.
Brush with oil. Drop batter by heaping tablespoonfuls onto griddle.
Flatten slightly. Cook until browned. Turn, brown other side, adding
a little oil as necessary.
4. Drain on paper towels and keep warm
until ready to serve. Serve with applesauce or cranberry sauce or
combination for dipping.

Author Unknown

MMMMM