Cookaholics Bulletin Board

Schmaltz is yummy.

I add schmaltz to the potato mixture before frying in schmaltz.

cc

The Fuzzy's Famous Latkes
(based on Phil's Famous Latkes
per Bette's Diner Pancake Handbook)

1.5 to 2lbs russet potatoes, peeled and grated by hand
1/2 large yellow onion, grated by hand, about 1/2 cup
1 egg, beaten
Up to 3/4 cup flour
1 tsp baking powder
1 tsp kosher salt
1/4 cup shredded jack or other mild melty cheese (optional)
Lots of pure olive oil*
Large cast-iron skillet

Grate the onions and potatoes together -- if you have grater with smaller-than-average holes, that's better. Add the salt, mix, and then add the egg. Let sit for 10-15 minutes to become wet. Mix in enough flour to make a gooey pancake-batter-like consistency. Stir in the baking powder and the cheese, if using (the cheese helps make the latkes extra-crispy).

Heat the skillet and add enough pure olive oil to be 1/3" deep. When oil is hot (test with single strands of potato, they should sizzle instantly), drop in scoops of batter, about 1/3 cup in size. Flatten each one slightly on top, and cook until browning at the edges. Flip each latke and fry the top as well.

Blot latkes with paper towels. Serve immediately with applesauce and/or sour cream, or hold in a 200F oven on paper-towel lined cookie sheets.

Note: as you work your way through the latke batter, it may weep moisture and become more liquid. Add a little more flour when this happens to maintain the batter consistency. Also, add olive oil to keep the oil in the pan nice & deep.

* = this works better with "pure" rather than "virgin" olive oil. You want olive oil with a mild, neutral taste and color. I use olive oil because olive oil is intrinsic to the miracle of Hanukkah: http://www.chabad.org/holidays/chanukah ... cation.htm . This also makes "dairy" latkes which can be eaten with sour cream, which latkes made with schmaltz cannot.

Thanks Fuz....this is very close to the recipe I found on Food Network. I like the idea of baking powder, but probably won't add cheese cause mom never did and I want them to be as close to her's as possible. I'll let you know how it works out and I am glad they can be held in a warmer. I have to transport them about 10 minutes and the hostess has a warmer drawer, so I can deposit them in it while we have cocktails.
Ilene

Fuzzy, I have that book and love it. Never thought of putting cheese in latkes but it sounds good. Next time you make cottage fries, when they are cooked, pull them off the heat, sprinkle with shredded Monterrey Jack or Pepper Jack and cover with a lid. Let it sit for a few minutes to melt cheese and serve immediately. We love this. It came from Madelein Kammen.
fitzie

I am not sure what happened to my first post, must have done it in a dream.

There are few things that I am expert in, making latkes is one of them. I was probably 5(66 now) when I first started peeling and grating potatoes whenever I asked to have them, the deal was if I did the potatoes my mother would make them. At 8 I had a couple lessons at the knee of my bubbie(grandmother). Times have changed, these were delicious but a heart attach waiting to happen and our community were full of over weight people. The reason being that most were here only a few years from Eastern Europe or Russia(we were Russian) at a time when food was really hard to come by and heavy things like latkes were a welcome sight. Things like Chicken fat(the holy grail of Jewish cooking), lard of course, everything was heavy in eggs and butter. I had to figure out a way to get the flavor without it being heavy. My latest version is in the link below.
http://barrysplace.yolasite.com/latkes.php

When you can get just the right old potatoes, never use new potatoes, you can get lucky and come somewhat close to the real deal. You will notice that most of the starch is removed and a healthier oil makes its way in instead of chicken fat.

It looks like this post is a little late, but give it a try for no particular reason and you will like it.

Thanks,
Barry

...and the point???

cc

I wonder if a potato ricer would work here, simliar to that great tip (Amy- it's yours, right?) about using that to drain spinach.

Tim, just makes a lighter latke, if you have them side by side the point would be well made. I didn't know everything had to have a point like a political debate. You also are able to use less flour, in order to get a good crisp crust that you would want, it should be pretty dry, like a steak, a wet steak doesn't make a decent char like a nice dry steak.

Jean, a thin dish towel works better than anything I have ever tried, but you really have to give it a twist, it comes very dry if done right.

I suppose the point is to use a "healthier" (I never trust that word.) fat when you are eating latkes on a regular basis rather than as a once-a-year splurge.

Politics is for sissies. We talk about FOOD here!