DAVID FIRESTONE'S LATKES
Back in 1992 the food writer Molly O'Neill playfully named David Firestone "the Latke King" in her "New York Cookbook," and included a recipe he had modified from his mother's and grandmother's. Mr. Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more. As for the olive oil, it may be the liquid symbol of Hanukkah, but in his house it's imported from Italy.
Provided by The New York Times
Categories dinner, lunch, appetizer, side dish
Time 1h
Yield About 16 latkes
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 29 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
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Dusk Rakib
[email protected]These latkes are the best I've ever had. They're crispy, fluffy, and flavorful. I love serving them with sour cream and apple sauce. They're the perfect Hanukkah treat.
fully different channel
[email protected]I've made these latkes several times now, and they always turn out perfect. They're crispy, flavorful, and easy to make. I highly recommend this recipe.
Abbas king Khan
[email protected]These latkes were a hit at my Hanukkah party! Everyone loved them. They were crispy on the outside and fluffy on the inside, and they had a delicious flavor. I will definitely be making these again next year.
Muhammad Jamshaid Qadeer
[email protected]I'm not a big fan of latkes, but these were really good! They were crispy and flavorful, and I loved the combination of the potatoes, onions, and garlic. I would definitely make these again.
Farhan ahmed Abid
[email protected]These latkes were delicious! I especially liked the crispy edges. I served them with sour cream and apple sauce, and they were a perfect Hanukkah treat.
Hus Jdu
[email protected]I followed the recipe exactly, but my latkes didn't turn out as crispy as I would have liked. I think I might try using a different type of potato next time.
Ahmed Mahfoudh
[email protected]These latkes were really easy to make, but they didn't turn out very crispy. I think I would try frying them for a little longer next time.
Vash Williams
[email protected]The latkes were a bit bland. I think I would add more salt and pepper next time.
Wilfred Mwanzia
[email protected]These latkes were a bit too oily for my taste. I think I would try using less oil next time.
okhuoya godwin
[email protected]I've never been a big fan of latkes, but these were amazing! They were crispy on the outside and fluffy on the inside, and they had a delicious flavor. I will definitely be making these again.
Ng Badsha
[email protected]I love that this recipe uses Yukon Gold potatoes. They give the latkes a nice, fluffy texture. I also liked the addition of the onion and garlic powder. It gave the latkes a really great flavor.
Reba Wright
[email protected]These latkes were so easy to make! I used a food processor to shred the potatoes and onions, and the whole process took less than 30 minutes. They were a big hit with my family and friends.
Arlyn Manuel
[email protected]I've made latkes many times before, but this recipe is by far the best. The latkes were perfectly crispy and flavorful, and they held together well without being too greasy.
Neville Hinch
[email protected]These latkes were crispy and fluffy on the inside and had a delicious flavor. I served them with sour cream and apple sauce and they were a hit at my Hanukkah party.