Mind-Blowing Homemade Latkes Recipe

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Mind-Blowing Homemade Latkes
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Ingredients
5
Count
Nutrition
6705
Calories
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Ingredients:

  • 5 lbs potatoes
  • 24 oz onion
  • 1/4 cup flour
  • 2 cup corn oil

Directions:

  1. Of all the recipes we?ve created and all the time we?ve spent cooking this past year, we are probably most proud of this one: not only are these latkes sublimely delicious, they are better than anything we?ve ever eaten in a Jewish deli in New York. And given the quality of the latkes at every place I?ve mentioned in this post, that is saying something.
  2. Our secret (no longer a secret) isn?t a new ingredient but a slight departure from traditional latke methodologies: we take half the potatoes used and boil and mash them before adding them to the shredded potatoes. You can get away with using 1/3 of the potatoes, if you prefer lots of shreds, but frankly, the latkes that we have made with half-and-half combinations of potatoes have been very light and crisp. Yes, I did just use the word ?light? to describe a latke, and I?m not lying.
  3. The pre-mashing of half the potatoes creates a natural matrix for very thick latkes and allows you to add a little architectural height to the pancake without adding bulk. When only shredded potatoes are used, they tend to spread, even with a substantial amount of egg and matzoh meal to bind the pancakes together. In this recipe, the height of the patty at the beginning is the height of the patty at the end? you are limited only by your imagination and supply of vegetable or corn oil!
  4. Just a few hints before you begin: (1) Be sure to use at least 1/4-1/2″ of oil and heat this oil to somewhere between 250°F and 320°F. This is a lower temperature than you?d normally use for deep frying, and that?s because you?re not really deep frying the latkes; you?re shallow frying them. If the oil is too hot, the latkes won?t cook properly in the middle. Our rule of thumb is that if the latkes are very slightly browned after 2 minutes, the oil is probably at the right temperature. You don?t even need a frying thermometer. (2) Don?t skimp on the squeezing! Wet shredded potatoes make slimy latkes. There?s a picture of me squeezing the shredded potatoes (not the mashed ones) on our Flickr page, if you want to see what this looks like. (3) Use about 1 medium onion for every three potatoes or one large onion for four potatoes. If you like more oniony latkes, you can increase the onions by as much as half, as long as you double the amount of matzoh meal (or flour) you use. (4) Eat the latkes immediately after you make them, if you can. This is when they are best. If you really need to store them, freeze them, even if you?re only keeping them for a day or so? refrigerating latkes makes them soggy and rubbery, but freezing preserves some of the original texture. If you do need to reheat them, do so in a toaster oven or regular oven and slowly increase the temperature until the latkes re-crisp. But honestly, you?re fooling yourself if you think there are going to be any left to save. Just be ready with a fork and the sour cream!
  5. Peel and cut half of the potatoes into one-inch chunks. Boil in salted water until tender (about 20 minutes). Drain and pass through a food mill (or process smooth in a food processor). Sprinkle matzoh meal on top of this.
  6. In a large bowl, shred one large onion. Then shred both peeled potatoes into the onion, mixing together the potato shreds with the onion to keep the potato threads from discoloring. Squeeze as much liquid as possible from onion-potato mixture by placing the shredded vegetables into a piece of cheesecloth and twisting until no more liquid can be extracted. Return to large, dry bowl and add egg, pepper, and salt.
  7. Add the puréed/milled potatoes to the shredded potatoes and combine thoroughly. Form into palm-sized patties that are about 1/2 to 3/4 inches high.
  8. Fry these patties in 1/4 to 1/2 inches of corn oil (do NOT use olive oil) . The patties will need to cook for about 5 minutes on the first side, so if they do more than go slightly brown after a minute or two, your oil is too hot.
  9. Flip after five minutes with a spatula and fork and cook on the other side for about 2 minutes, or until dark golden brown. Drain thoroughly on paper towels.
  10. Serve with applesauce, salt, and sour cream. Makes approximately 10 latkes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6705.13 Kcal (28073 kJ)
Calories from fat 4281.21 Kcal
% Daily Value*
Total Fat 475.69g 732%
Cholesterol 744mg 248%
Sodium 2392.36mg 100%
Potassium 8984.21mg 191%
Total Carbs 554g 185%
Sugars 117.92g 472%
Dietary Fiber 85.77g 343%
Protein 82.89g 166%
Vitamin C 93mg 155%
Vitamin A 22.7mg 756%
Iron 29mg 161%
Calcium 1059.4mg 106%
Amount Per 100 g
Calories 183.45 Kcal (768 kJ)
Calories from fat 117.13 Kcal
% Daily Value*
Total Fat 13.01g 732%
Cholesterol 20.36mg 248%
Sodium 65.45mg 100%
Potassium 245.8mg 191%
Total Carbs 15.16g 185%
Sugars 3.23g 472%
Dietary Fiber 2.35g 343%
Protein 2.27g 166%
Vitamin C 2.5mg 155%
Vitamin A 0.6mg 756%
Iron 0.8mg 161%
Calcium 29mg 106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 172.9
    Points
  • 183
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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