so that should work. There is great debate over many factors in latke making (onion/potato ratio, flour or meal, frying fat, etc).
My recipe, which I have perfected over the years (and which combines techniques of both my jewish grandmothers) follows. It is a bit more complicated than most, but delicous.
2.5 pounds of coursely grated potatoes (I use half yukon gold, half baking potato)
1 large chopped onion
1 grated carrot
2 cloves minced garlic
1/4 cup matzo meal
2 eggs, beaten
1 tbsp kosher salt
black and cayanne pepper to taste
As you grate the potatoes (using a box grater, not a processor), store them in cold water with a little lemon juice to prevent discoloration. Remove the potatoes from the water and mix with remaining ingredients. On the bottom of the water bowl, there will be a great deal of starch that came off the potatoes. Pour off the water, and add the starch to the mixture.
In a cast iron skillet, heat 1/4 cup of schmaltz (rendered chicken fat) to 325 degrees F. If you can't get schmaltz, lard can also be used. Add olive oil until you have 1/8" of fat in the pan. For vegetarian crowds, I use a 50% olive and 50% peanut oil mixture, but the result is lacking a great deal of flavor.
Form the batter into 2" balls. If you won't be able to serve the latkes immediatly, dredge the balls in flour so that they will stay crisp. Drop the balls into the pan, and flatten with the back of a spatula. Fry until crisp on both sides.
Serve with your favorite fruit product (apple sauce is traditional, but I prefer mango preserves) and sour cream. |
