| Latkes
Posted: 10/16/2009 10:25:14 AM | | I'm opening a new restaurant in Montreal in January. I've been working on a latke recipe and thought that I had a good one. But it's lacking. I'm going to use the latkes as a potato side with breakfast. Anyone have any good recipes that they would like to share? | |
|
| Latkes
Posted: 10/16/2009 3:30:13 PM | Good luck with restaurant !
Have you googled Latke recipes - I'm sure you will find lots there to help you. | |
|
| Latkes
Posted: 10/16/2009 5:08:45 PM | | don't know any recipes but good luck with the restaurant!!! when you get it going you'll have to post the name-if any POF's are ever in montreal we can look you up and try it out! | |
|
| Latkes
Posted: 10/16/2009 5:17:46 PM | Here's one that I've been using ever since I learned how to cook. From my grandmother via my father:
5 Lb taters. All Russets or mix 1/2 russet and 1/2 golds
6 large eggs
5 or 6 LARGE cloves of garlic
3 fist-size onions
Matzo Meal or Bread crumbs (sacrilege)
1/4 cup Lemon Juice
Coarse Grate the taters and onions (I use a processor but old way was a box grater and chopping knife), Drain all water from the taters, and toss with lemon juice (keeps the taters from turning brown) .
In the processor add garlic, eggs, 3/4 of the onion and process until chopped, add 3/4 of the taters, process until it becomes a slurry, chopped but not liquid. Remove from processor to mixing bowl, add rest of coarse ground onion and taters, mix. Add small amount of matzoh meal to absorb any liquids that have not drained. Salt and pepper to taste.
In an iron skillet heat about 1/4" of oil and drop Serving spoon-size pancakes, fry until golden on each side, about 2-3 minutes. Add oil as needed while cooking. If you're not afraid of the cholesterol monster, use olive oil and butter or vegetable lard.
Makes LOTS. Feeds all your friends, my teenage son, or have leftovers. These WILL freeze: Place in plastic freezer bag with paper towel top and bottom and between each pancake. To reheat, put (still frozen) into toaster oven or regular oven on a cookie sheet at 350*f for about 20 minutes.
Serve with home-made applesauce:
2 Large Granny Smith Apples PLUS
2 Large Roma or Gala Apples
-OR- 4 Large Granny Smith's plus honey
Pinch salt
Splash lemon juice
Core apples, DO NOT PEEL. Cut into chunks and put into food processor to chop to an almost fine consistency. Add a splash of lemon juice to keep it from turning brown. Remove to a kettle, add salt, and simmer for 1 to 2 hours. Taste test- I add about 1 to 2 tablespoons of Buckwheat honey to add a little more sweetness. | |
|
| Latkes
Posted: 10/17/2009 9:52:54 AM | | Thanks for the recipe. I substatuted panko for the matzo meal and it will be great for the restaurant. | |
|
| Latkes
Posted: 10/20/2009 10:39:01 AM | OP
tried to send you a message, but your profile won't let me:(
let us know the when and where of your restaurant... we are only an hr away from montreal and always looking for new places to try.
As for your profile... I had a good giggle... I lost my baggage in Gatwick too... flying from Jersey to Cannes connecting in Gatwick... not to mention the near death experience flying from Gatwick to Jersey in peasoup fog and 2 fun filled ditched attempts to land meant we turned back round and spent the night at the Sofitel.
As for Latkes... hopefully yours will be better than the greasy reheated ones my bf had at Chenoys a few weeks ago.
Best of luck... it isn't always an easy business.. but the people who run restaurants thrive on the chaos of it all:)
Take care...kat | |
|
| Latkes
Posted: 10/20/2009 4:16:13 PM | The panko should work well instead of matzo meal. Similar consistency and ability to hold liquids as a binder and very little, if any, flavor to it.
To avoid greasy latkes, make sure the oil is Deep Fry HOT. There will be some oil, but not so much as it drains on the plate. Also, when doing these in large batches set the finished latkes on a rack in a cookie sheet and keep in a warming oven (about 100-150*f), or drain on a paper towel.
Oh- a 'procedural' thing I didn't add to the recipe: I never peel the potatoes. Keep the skin on and grate the whole thing. Less waste, lots of vitamins, and extra fiber. | |
|
| Latkes
Posted: 10/22/2009 10:15:18 AM | | What do people traditionally eat with latkes? Sour cream? Cheese? | |
|
| Latkes
Posted: 10/22/2009 1:19:18 PM | Ga1actic asks:
What do people traditionally eat with latkes?
Depends on your tradition, I suppose.
I serve them with home made applesauce and sour cream- everyone at the table has a choice of one or the other or both. A friend likes horseradish sauce on his. One of my ex-GFs drowned them in ketchup (part of the reason she became an ex), and another dipped them in mustard. The local diners will serve them with some variation of sweet or savory- I've seen everything from c0cktail-type sauce to greek tadzhiki, various mustard-based things, assorted salad dressings... even seen it at a pancake house served with hot maple syrup.
I've also used the leftover latkes as "bread" for sammiches, especially good piled with thin-sliced baked ham and honey mustard. | |
|
Home
login 
