Potato Latkes For Hanukkah Pareve |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Growing up, I was fortunate that my parents were very learned and worldly people. My siblings and I had the pleasures of enjoying foods from around the world and many of those foods remain as favourites. Latkes are one of them. Read more . Pareve means not meat or dairy product: describes a food that, under Jewish law, is neither a dairy nor a meat product and can therefore be eaten with either as part of the same meal. Ingredients:
5-6 large potatoes (a mix of russet and prince edward island potatoes works well) |
3 very large onions |
3 eggs |
1-1/2 tsp. kosher salt |
1/2 tsp. white pepper or, for a bit of a kick in your latkes, a dash or 1/4 tsp. cayenne pepper or a splash of tobasco sauce |
2 tsp. baking powder |
1/2 tsp. baking soda |
1/4-1/2 cup flour (you may need a dash more as you cook them) |
canola oil for frying |
Directions:
1. Peel the potatoes and shred them with the fine blade of a food processor.
2. Peel the onions and shred them also.
3. Remove the bowl and cover and, over the sink, press the potato mixture down and let a lot of the liquid drain out into the sink.
4. Pour the potato mixture into a large bowl and add the rest of the ingredients except for the flour.
5. Mix thoroughly.
6. Add just enough flour to make a mixture that is not watery.
7. Set aside.
8. Heat a large frying pan until a drop of water dances across the pan and evaporates.
9. Add the oil until it is about 1/3-1/2 inch deep.
10. Heat the oil through.
11. Add the potato mixture to the pan with a large tablespoon.
12. Let the latkes cook, undisturbed, over medium high heat until you can see that they are golden on the bottom.
13. To avoid splattering, use a spatula and a fork to gently turn them over.
14. Continue cooking until done to your colour preference.
15. Carefully place the hot latkes on either a brown paper bag or paper towels to absorb the excess oil and stay crisp.
16. Add more oil when needed and let the oil heat for a minute before adding more batter.
17. Hot oil will prevent the latkes from sticking.
18. Repeat until all the mixture is used.
19. As you make each batch of the potato latkes, stir the potato mixture frequently to keep the ingredients well incorporated.
20. Add a little more flour if necessary.
21. NOTE: 30 minutes cooking time depending on the number of latkes
22. I tried latkes recently that had shredded carrots in them. I'm sorry to say, I almost lost my insides. Maybe it was the combination or maybe it's just that my tummy was off that day - I don't know. All I do know is that I would never eat them again with shredded carrots ;-(
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