11-18-2013, 01:48 AM
Made hundreds (yes, 100s) of latkes today in anticipation of my family & friends Hanukkah party on the 30th. Regular potato and sweet potato. If you are in my neighborhood and notice it smells like a deep fryer, you have me to thank. A day of frying latkes will do that.
Regular potato:
4 cups shredded potatoes (russet or yukon gold or a combo of the two)
Several heaping tablespoons of shredded onion (we like sweet yellow onions)
3-4 eggs
Flour or matzo meal to keep it all together. Start with a few tablespoons and adjust as needed.
Lots of salt and pepper
Squeeze as much water out of the potatoes as possible before mixing with other ingredients. When everything is combined, fry latkes in hot oil until golden brown on both sides. Best when eaten IMMEDIATELY from the fry pan, but when you're cooking for 70 people, you make 'em in advance, freeze 'em and heat 'em up before the party.
Still trying to perfect the sweet potato latke but we mix the potatoes with onions (green and sweet yellow), zucchini, eggs and matzo meal or flour. Spice them up with cinnamon, nutmeg, pepper and salt.
DM
Regular potato:
4 cups shredded potatoes (russet or yukon gold or a combo of the two)
Several heaping tablespoons of shredded onion (we like sweet yellow onions)
3-4 eggs
Flour or matzo meal to keep it all together. Start with a few tablespoons and adjust as needed.
Lots of salt and pepper
Squeeze as much water out of the potatoes as possible before mixing with other ingredients. When everything is combined, fry latkes in hot oil until golden brown on both sides. Best when eaten IMMEDIATELY from the fry pan, but when you're cooking for 70 people, you make 'em in advance, freeze 'em and heat 'em up before the party.
Still trying to perfect the sweet potato latke but we mix the potatoes with onions (green and sweet yellow), zucchini, eggs and matzo meal or flour. Spice them up with cinnamon, nutmeg, pepper and salt.
DM