• 10/16 World Food day - 4

    From Dave Drum@1:3634/12 to All on Fri Oct 14 11:40:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Marcy Goldman's World Famous Latkes
    Categories: Potatoes, Vegetables
    Yield: 40 servings

    1 3/4 lb Red potatoes; un-peeled
    1 md Onion; fine grated
    4 lg Eggs
    1 tb Flour
    1 ts Salt
    1/2 ts Pepper
    Oil; for frying

    The best way to fry these are in tiny dollops, dropped
    from a spoon (or I use metal kitchen tongs and pick up
    small clumps of batter) and use a deep wok. the cooking
    method is so important so follow the directions exactly
    for perfect results.

    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 (best) 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, it's fine and just 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,
    eggs, flour, baking powder, salt, and pepper. 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 350ºF/175ºC or 375ºF/190ºC (depending on
    how fast you want the pancakes to cook). Drop potato
    batter by teaspoons (for small ones) or soup spoonfuls
    in small 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
    250ºF/121ºC until crisp. For freezing purposes, fry them
    a little underdone to allow for browning in the
    re-heating stage.

    RECIPE FROM: http://recipeofhealth.com

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