POTATO PANCAKES/ LATKES A LA COHEN!
Mr Cohen was the Master of Latkes in Milwaukee Wisconsin. He shared the recipe and it appeared in the "Milwaukee Journal" in 1973. I have never used another recipe again!!!
Provided by Koechin Chef
Categories Breakfast
Time 25m
Yield 30 pieces, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
- Cut the washed,unpeeled potatoes into chunks.
- Peel the onion (medium)and cut into chunks as well.
- Mince the garlic.
- Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
- Empty contents into a large bowl and drain off some of the liquid.
- Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
- Pour enough oil into a large skillet to about 1/8 inch deep.
- Heat over medium high heat, about 350 degrees Fahrenheit.
- Drop in the batter by heaping tablespoons (I like them larger).
- Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
- Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
- Stand the cooked pancakes in them on end and keep warm in the oven.
- You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!
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Nazmul sheikh Officials
[email protected]These latkes were easy to make and turned out great! I would definitely recommend them to anyone.
Syed Shajar Kazmi
[email protected]I've never had latkes before, but these were amazing! I'll definitely be making them again.
Anup Theeng
[email protected]These latkes were a waste of time and ingredients. I wouldn't make them again.
Just Chilling
[email protected]I'm not sure what I did wrong, but my latkes turned out flat and rubbery. They weren't crispy at all.
brayden collins
[email protected]These latkes were bland and lacked flavor. I wouldn't recommend them.
Easin Easin
[email protected]I had a hard time getting the latkes to stay together. They kept falling apart in the pan.
GadolYAH's Productions
[email protected]These latkes were a bit too oily for my taste, but they were still good.
Daiana Vornicu
[email protected]I've tried many latke recipes, and this one is my favorite. The latkes are always crispy and flavorful.
Saroj Yadav
[email protected]Delicious!
Tara Singh Rawat Rawat
[email protected]These latkes were easy to make and turned out great! I served them with sour cream and applesauce, and they were a big hit with my family.
Tanjila Bushra
[email protected]I'm not a huge fan of potatoes, but these latkes were delicious! The combination of flavors and textures was perfect. I would definitely recommend them to anyone.
manha Fatima
[email protected]These were a hit at my Hanukkah party! Everyone loved them, and they were so easy to make. I will definitely be making them again next year.
Borjan Josifoski
[email protected]I've made latkes many times before, but this recipe is by far the best. The addition of the grated onion and the seasonings really takes them to the next level. I will definitely be making these again and again!
Subarn Joshi
[email protected]These latkes were fantastic! I followed the recipe exactly and they turned out perfectly crispy on the outside and fluffy on the inside. My family loved them; even the kids who don't usually like potatoes ate seconds.