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.
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humayun lehri
[email protected]These latkes were a bit too time-consuming for my taste. I think I would use a simpler recipe next time.
Christine Clarkson
[email protected]These latkes were a bit too expensive for my taste. I think I would use cheaper ingredients next time.
Sherry Favour
[email protected]These latkes were a bit too greasy for my taste. I think I would use less oil next time.
Sarah Ortiz
[email protected]These latkes were a bit too spicy for my taste. I think I would use less pepper next time.
Briley Kay
[email protected]These latkes were a bit too salty for my taste. I think I would use less salt next time.
Samuel Alison
[email protected]These latkes were a bit too soft for my taste. I think I would cook them for longer next time.
Balaram Khadka
[email protected]These latkes were a bit too crispy for my taste. I think I would cook them for less time next time.
Yared Yared
[email protected]These latkes were a bit too thick for my taste. I think I would grate the potatoes finer next time.
FREEF FIRE Pro Boss
[email protected]I found this recipe to be a bit bland. I think I would add more seasoning next time.
Gudi Luks
[email protected]These latkes were a bit too oily for my taste. I think I would use less oil next time.
John Swaim
[email protected]Delicious! I made these for my family and they loved them. The latkes were crispy and flavorful, and the dipping sauce was the perfect complement.
Sajid Abbas Official
[email protected]These latkes were easy to make and turned out great! I used a potato grater to shred the potatoes and they cooked up perfectly. The dipping sauce was also delicious.
Lwanga Josh kenedy
[email protected]I'm not a big fan of latkes, but I tried this recipe and was pleasantly surprised. The latkes were crispy and flavorful, and the dipping sauce was perfect. I'll definitely be making these again.
Muhammad Arshad Arshad
[email protected]These latkes were delicious! I made them for my family for Hanukkah and they loved them. The recipe was easy to follow and the latkes turned out perfectly.
Sandile Dlamini
[email protected]I've been making latkes for years, but this recipe is by far the best. The latkes are so light and airy, and the flavor is amazing. I highly recommend this recipe.
Kaylah Jones
[email protected]These latkes were a hit at my Hanukkah party! They were crispy on the outside and fluffy on the inside, and the flavor was perfect. I'll definitely be making them again next year.