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Your Memory is Fried: The Best Latkes

We recommend pairing with applesauce or sour cream. Trust us, after a few all you’ll need is a whiff of a Manischewitz nightcap.

Ingredients

Directions

  1. Preheat the oven to 325º.
  2. Using a large mixing bowl, unfold and place dish towel inside bowl.
    1. Use this to wring the potatoes and onions.
  3. Using the food processor, grate the potatoes and onion. Place mixture in prepared bowl.
  4. Grab towel and wrap mixture inside. Wring out as much of the liquid as possible.
    1. Remove as much liquid as you can!
    2. Twist the towel. You want everything as dry as possible.
  5. In a clean bowl, transfer mixture. Add remaining elements; eggs, flour, salt, baking powder and pepper. Mix thoroughly.
    1. Do this quickly!
    2. Everything will become wet again if left to sit.
  6. Add Canola oil to frying pan. Mix around 1 cup or a generous amount of Olive oil.
    1. Depth of ~1.5 inches.
  7. Start heating oil to 350º.
    1. Use the thermometer to measure.
  8. Scoop about a 1/4-cup of mixture onto a parchment paper-lined baking sheet and flatten to 1/4 inch. Bake for about 15 minutes.
    1. Cool while oil is heating.
    2. Turn off oven after all latkes are baked.
  9. Keeping the oil temperature target of 350º, fry latkes.
    1. Aim for 4 minutes total frying time.
    2. Flip ~1/2 way to ensure even cooking.
    3. Do not let oil go below 300º
    4. Let oil return to 350º between batches.
    5. Roughly 4 latkes per batch is ideal depending on your stovetop.

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  • Step 1.
    • Gather the ingredients.
  • Step 2.
    • In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom.
  • Step 3.
    • Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well.
  • Step 4.
    • In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula.
  • Step 5.
    • Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes.
  • Step 6.
    • Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon, and salmon roe.

https://www.foodandwine.com/recipes/twice-cooked-latkes-shallot-cream

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  • Step 1.
    • In a small bowl, whisk the sour cream with the shallot and season with salt and pepper. Cover and refrigerate the shallot cream until chilled, about 30 minutes.
  • Step 2.
    • Preheat the oven to 325º. In a food processor, shred the potatoes and the small onion. Transfer to a strainer set over a bowl and season with 1 tablespoon of salt. Let stand for 5 minutes, then squeeze dry in a kitchen towel. Pour off the liquid in the bowl and add the potatoes and onion. Stir in the egg, egg yolk, butter and cornstarch.
  • Step 3.
    • Scoop 1/3-cup mounds of the potatoes onto a parchment paper-lined baking sheet and flatten them to 1/4 inch thick. Bake for about 15 minutes, until just set. Let cool. Reduce the oven temperature to 200º.
  • Step 4.
    • In a large saucepan, heat 1 1/2 inches of oil to 350º. Working in batches, fry the sweet onion slices until golden, about 4 minutes. Using a slotted spoon, transfer the onions to a paper towel-lined baking sheet to drain; keep warm in the oven.
  • Step 5.
    • Reheat the oil to 350º. Working in batches, fry the latkes, turning occasionally, until browned and crisp, about 4 minutes. Transfer the latkes to a platter and garnish with snipped chives. Serve with the fried onions and shallot cream.

https://web.archive.org/web/20210727074615/https://www.foodandwine.com/recipes/twice-cooked-latkes-shallot-cream#expand

>>>>>>> 2021-07-27

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