I have been the fry maven for a family latke party this past week end.
Of course, everyone's recipe are different- just like potato salad.
This works for me for large gathering or when I cater
Enjoy
Joan
A Trio Of Latkes:
Basic Mix For One recipe ( repeat x 3 ) but see notes
Approximately 1/2 cup flour( could be matzoth meal instead )
1/2 tsp salt or to taste
fresh grated black pepper to taste
1/2 tsp baking powder
1 very large onion finely grated ( divided , larger amount goes for
potato
ancake recipe )
minced fresh garlic ( optional ) esp. nice in zucchini recipe
1 Tbs fresh chopped or dried parsley for potato pancake recipe
1/2 tsp cinnamon for sweet potato recipe
2 to 4 large eggs
Vegetables:
6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated
1 medium zucchini shredded skin on
1 medium sweet potato, peeled and finely chopped or fine shredded or fine
rated
Oil to fry( example canola -not olive )
Accompany with: applesauce, sour cream, maple syrup, mango chutney etc.
I use this ratio for a latke party. One may use only one recipe if
desired. I made all 3 varieties and had some leftovers; which may be
reheated in the oven. However fried foods taste best freshly made and when
served immediately !
Into each of three mixing bowls place the flour, salt, pepper, baking
powder,and stir well.
Grate one very large onion and divide into the 3 bowls, using more onion
for
potato pancake batter.
For Potato pancakes peel and chop raw potatoes in food processor ( metal
lade ) - or finely grate by hand. ( place peeled potatoes in ice cold
water
as you finish peeling them prior to grating/chopping)
Place grated potatoes in colander to drain off liquid. Then place potatoes
in clean kitchen towel and squeeze out excess water by hand ( you will be
amazed how much more liquid is squeezed out ).
Place potatoes into bowl with batter ingredients and add 2 to 4 large
eggs, some fresh chopped or dried parsley to taste and mix well by hand to
achieve thick batter consistency
For Zucchini pancakes: shred zucchini and press out excess liquid in
colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a
nice
addition here.
For Sweet potatoes. Peel and finely chop/grate. There is really no excess
liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to
taste along with 3 eggs and mix well.
All recipes should have a thick batter consistency and so one may have to
adjust the amount of flour & eggs etc to achieve that consistency.
Heat oil in a heavy duty skillet /electric fry pan ( at least one inch
deep ) to about 360F
med high heat until oil is wavy and a drop of batter placed into oil will
float to top and sizzle. Too cold oil and fried foods get greasy and soggy
,
too hot, fried foods brown and don't cook through
Drop batter by heaping tablespoons/or level mixing spoons and spread out
top with bottom of spoon. Fry each side till golden brown several minutes
each side and turn to other side frying till golden brown again; ideally
turning each pancake over just one. Drain on paper toweling, remove and
place on serving platter. Or keep warm in 200F oven until all are fried
and
ready to serve.
Serve with your favorite condiments.
Yield: for each type of pancake recipe: approximately 10 to 12 servings
all depends how large they are when going into oil to fry.
Note: Leftover batters may be saved ,and baked into a kugel, in greased
pan in 350F oven till golden
I often mix both the zucchini and potato batters for a kugel.
The sweet potato latkes( natural sugars in sweet potatoes ) may tend to
burn more quickly when fried , more crisp and not as soft and puffy as the
other recipes.
However, one may partially cook/micro the raw sweet potato then get a
softer grate and
have a softer texture latke.
We love them either way!
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