Kinder Gentler Latkes Food

POTATO LATKES

Steps:

• In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
• To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
• Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

POTATO LATKES

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

OUR FAVORITE LATKES

Steps:

• Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
• Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
• In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
• In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
• Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
• Keep latkes warm in oven and serve hot with applesauce or sour cream.

LATKES

Steps:

• Push the potatoes through the fine grater disc of the food processor.
• Remove and drain in a sieve, pushing well to get out as much liquid as you can.
• Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
• Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
• Add more flour if it's at all runny as opposed to just a sticky, thick mess.
• Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
• The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
• Flatten them slightly when you turn them over.
• If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
• Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
• It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
• When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

KINDER, GENTLER LATKES

Steps:

• Place potatoes in a medium saucepan and just cover with cold water.
• Turn heat to high and allow to come to boil.
• As soon as potatoes are boiling, put a kitchen timer on for 10 minutes.
• When timer rings, remove potatoes from stove and cover with cold water.
• Drain immediately, then cover again with cold water.
• Let sit five minutes.
• Remove potatoes and pat dry.
• Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on).
• The potatoes should be slightly softened, but still firm enough to produce shreds.
• If the peel separates from the potato, discard it.
• If the peel gets grated in with the potatoes, incorporate it into the mixture.
• I like the hand grater best.
• When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds.
• Worth the trouble.
• In a large bowl, blend shredded potatoes, grated onion, beaten eggs, flour, salt, pepper and baking powder.
• Place newspaper on work surface (near frying area) and cover with a few paper towels.
• In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds.
• If using an electric fry pan, set the temperature to 350 F.
• or 375 F.
• (depending on how fast you want the pancakes to cook).
• Drop potato batter by teaspoons (for small ones) or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired.
• I use large metal tongs for dropping and turning.
• Brown one side, turn once, and complete cooking on other side.
• These cook quickly.
• You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
• Serve immediately or freeze.
• To reheat, place latkes on a large wire cake rack on a cookie sheet.
• Warm at 250 F.
• until crisp.
• For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.