Best 6 David Firestones Latkes Recipes

DAVID FIRESTONE'S LATKES

Steps:

• Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.
• Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices.
• When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work.
• Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes.
• In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter.
• Serve latkes immediately, with pumpkin preserves.

DAVID "THE LATKE KING" FIRESTONE'S CRISPY LATKES

Steps:

• Pulse the onion in a food processor a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion into a small bowl. Return the food processor bowl to the machine. (Don't wash it yet.).
• Cut the potatoes lengthwise to fit in the food processor feed tube. Put the medium-coarse food processor shredding disk and turn it on. Begin feeding the potato slices into the machine.
• When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes.
• Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzoh meal, parsley, salt, and pepper. Stir well. Then let it sit for about 10 minutes.
• In a large cast-iron skillet, pour in ¼ inch of oil. Over high heat, get the oil very hot. Using a ¼-cup measure or a long-handled serving spoon, spoon the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Don't worry about them being uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.
• Serve the latkes immediately.

DAVID FIRESTONE'S LATKES

Steps:

• 1. Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet. 2. Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices. 3. When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work. 4. Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes. 5. In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter. 6. Serve latkes immediately, with pumpkin preserves.

TALIA'S FAVORITE LATKES

Steps:

• With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside.
• Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time grating on the large, round holes.
• Using a slotted spoon, transfer potatoes to a colander lined with a clean kitchen towel; add grated onion. Fold potatoes and onion in towel until as dry as possible; transfer to a large bowl.
• Mix in reserved egg mixture. Form into 3- to 4-inch patties. In a medium nonstick skillet, heat 1/4 inch oil over medium-high heat until a drop of potato mixture sizzles upon contact. Reduce heat to medium. Fry latkes in batches, turning once, until deep golden brown, two to three minutes per side. Drain on paper towels; season with salt. Serve with applesauce and sour cream, as desired.

DAVID (THE LATKE KING) FIRESTONE’S LATKES

Steps:

• Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet. 2. Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices. 3. When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work. 4. Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes. 5. In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter. 6. Serve latkes immediately, with pumpkin preserves.

FAMILY LATKES

Steps:

• Place potatoes in salted water and let sit for about 15 minutes.
• Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
• Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
• Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
• Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.