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Need your advice: need a good Latke technique

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  1. #1
    Andee
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    Need your advice: need a good Latke technique

    Hi all,

    I'm sooo glad you are all here and there is a J. place for us here on F.T. !!

    I need your advice...I'm having New Years eve at our place, and since its at the tail end of of Chanukah, I thought I'd add latkes to the menu (I have several non-Jewish friends coming, and thought it would be cool to introduce them to this as a side dish).

    My concern, is whenever I do latkes, it stinks up my house with the heavy fried oil smell...and my latkes don't come out that great either!!

    Do you have any suggestions??

    Hugs,
    Andee
    Andee 45, dh 47
    TTC #1 for 3 years...remain unexplained
    IA since January 2002
    Gotcha day December 16, 2002 in Kirov, Russia!!
    Proud mom to William Almaz (3/00) and Sarah Oksana (3/02)


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  3. #2
    tanjalalie
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    I hate frying, myself, and as a fervent lover of the Moosewood cookbook, have used their oven-baked version very succesfully in the past, Andee! They come out very crispy and light, and not limp and heavy like when they come out of the oil....

    Granted it takes the meaning of the oil out of the preparation too, but you still use some to grease the oven pans and brush the latkes I highly recommend this recipe! (and love it with the scallions, myself) :


    Lovely Low-fat Latkes
    The recipe calls for matzo meal because it makes the pancakes lighter than flour will but you can also use ordinary soda crakers mashed up. Some people find hand-grating the vegetables produces the very best latkes, but a food processor will also work. To hand grate a peeled onion, pat it dry and hold onto it with a small dish cloth.

    8 cups peeled, grated, and drained potatoes* (6 or 7 potatoes)
    1 cup peeled, grated, and drained onions*
    2 eggs lightly beaten
    1/4 cup matzo meal (use soda crackers mashed into crumbs)
    1 teaspoon salt
    1 teaspoon baking powder
    1/4 teaspoon minced fresh chives, Italian parsley and/or scallions (optional)
    1 to 2 teaspoons vegetable oil
    *Drain the potatoes and onions in a colander and by pressing out as much liquid as possible with a fork - the drier the potato mixture, the lighter the latkes.

    Preheat oven to 425o. Lighly spray two non-stick baking sheets with oil.
    In a bowl, mix together the potatoes and onions and stir in the eggs. Sprinkle in the soda crackers or matzo meal, salt, baking powder, and pepper and mix well. If you wish, add the chives, parsley, and/or scallions.
    Drop well-spaced, generous tablespoons of batter onto the prepared trays. Gently flatten the batter with a spatula or the bottom of a glass: Use just enough pressure to even out the tops of the latkes.
    Bake for 10 to 15 minutes, until the edges are golden brown. Remove from the oven, brush or spray the latkes with the oil, carefully flip them with a spatula, and continue to bake for 15 minutes more, until browned and crisp.

    Serves 6 to 8
    Prep time: 15 minutes
    Baking time: 25 to 30 minutes
    From: moosewood restaurants new classics
    Me: 42, DH, Avi: 29. Three
    IVF #2 12/04: Twins. Twin B at 11 weeks, 2 days
    Twin A: Quinlan Nathaniel, 6lbs, 10 oz. , born 08-29-2005 Proud to be AHM!
    Natural miracle Kian Yehuda to be delivered by C-Section on 2-16-2007



  4. #3
    Sharon
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    I have pretty good luck with mine but no set recipe. I cook by feel.

    Grate potatos, onion and other veggies as the mood strikes. Add salt and pepper. I add egg and a little flour to make them stay together and then most importantly I make them small. This means fast frying. I only put them in when the oil is hot and blot both sides. If you make latkes too thick they get heavy and have to fry so much longer.
    Nov. 2, 2002 - Jordan Born
    Dec 19, 2002 - May 23, 2003 raising fabulous baby Jordan in Antigua
    May23, 2003 - Jordan home

    2006 Waiting to fost-adopt


  5. #4
    Andee
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    Thank You!!

    Tanja, I'm going to try your recipe...it seems much different from what I've seen...thank you for taking the time to get it all down here!!

    Sharon, you must have a gift...when I wing it with cooking, it never seems to come out good. Thanks!

    Andee
    Andee 45, dh 47
    TTC #1 for 3 years...remain unexplained
    IA since January 2002
    Gotcha day December 16, 2002 in Kirov, Russia!!
    Proud mom to William Almaz (3/00) and Sarah Oksana (3/02)


  6. #5
    LBWP
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    My latkes didn't turn out the greatest IMO (definately not my mothers!) so I'm also going to try this recipe. I'm not big on frying anyway. Thanks for taking the time to post it for us

    L (42)
    Mom to "K&E"


  7. #6
    tanjalalie
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    you all are very welcome! let me know how they turn out!



    tanja
    Me: 42, DH, Avi: 29. Three
    IVF #2 12/04: Twins. Twin B at 11 weeks, 2 days
    Twin A: Quinlan Nathaniel, 6lbs, 10 oz. , born 08-29-2005 Proud to be AHM!
    Natural miracle Kian Yehuda to be delivered by C-Section on 2-16-2007



  8. #7
    Natalie Rose
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    Joining you ladies!

    I make my latkes with potato, onion, a carrot or two and I always use matzoh meal instead of flour - I think it works better. Make sure that the oil is HOT before you put the latkes in or else they will just soak up the oil and become soggy.

    Also, alternate grating the potato and the onion so that they mix - otherwise the potato turns purple-black .
    There is no path to peace - peace is the path ~ Mahatma Gandhi


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