Make Ahead Potato Latkes

[Rachel Perlow]

Make Ahead Potato Latkes

Serves 30 as Hors d'oeuvreor 10 as Side.

Here's the thread, LATKE TIME!

With some input from my Jason, my mom and aunt, here is my current recipe for Potato Latkes. I use the shredder attachment to my KitchenAid mixer, so the instructions are phrased accordingly. If you are using a regular food processor, you will probably need to empty it a few times. IMO, hand grating adds nothing to the latkes except the occasional bits of skin and blood. And bragging/martyrdom rights.

• 3 Large Onions*
  
• 5 lb Potatoes - Russet or Yukon Gold
  
• 2 Eggs, beaten
  
• 1 c Matzo Meal
  
• 1/2 tsp Freshly Ground Black Pepper
  
• 1-1/2 tsp Salt
  
• 1 c Peanut Oil (at least)
  

Quarter lengthwise and slice 2 of the onions. Add a small amount of oil to a large skillet (preferably cast iron) and slowly brown them, stirring occasionally. When they are well browned put aside to cool. *If you don't plan to caramelize the onions, just use one raw onion as explained below (i.e. don't add three raw onions to the batter!).

Meanwhile prepare the latke batter. Trim and quarter the potatoes. It is not necessary to peel them, just remove the eyes and any bad spots. Grate the potatoes into a large colander inside an even larger bowl. Grate 3/4 of the potatoes coarsely, then grate the remaining onion. Grate one more potato to get the rest of the onion out of the blades. Remove the coarse grater attachment, scrape off the bits of potato into the batter. Attach fine grater and grate the remaining potatoes into the batter. Press and squeeze the potatoes to remove as much moisture as possible. You may have to pour off the liquid into a separate bowl a few times. However, allow the starch to settle to the bottom before pouring off the liquid. Add any starch from the second bowl back to the batter too.

Put the potato/onion mixture, the settled potato starch and the caramelized onions into the bowl of your mixer (I prefer to use the dough hook to mix it up), add the eggs and mix. Sprinkle on the matzo meal, salt and pepper, and mix thoroughly, scraping down the sides of the bowl occasionally.

Heat your cast iron skillet and add about 1/2 cup of peanut oil. When the oil is hot, scoop the batter by large heaping tablespoons, about 3 should fit in the pan at a time. When it becomes necessary to add more oil, do it while the pan is empty and allow it to become hot before adding more batter. As you will re-heat them later, you are going for nice even browning here, not perfectly cooking the pancakes through, so move them around and flip when they are a medium brown. Drain on a cooling rack over a sheet pan and then move to a paper lined sheet tray. Place them in single layers, with more toweling between the layers. You can even put another tray (I use a cutting board) on the top (lined with more toweling) to press out some of the oil. These suckers absorb a lot of oil.

When they have cooled, wrap in foil by the amount you plan to reheat at a time. Refrigerate or freeze. When ready to serve, reheat them at 350 F for 10-15 minutes in a single layer on a sheet pan. Serve with sour cream, apple sauce, or the condiment of your choice.

This recipe makes at least 30 large latkes, plus a few eaten by the cook. If you prefer them smaller, it'll make a lot more.

To serve as an Hors D'oeuvre, place the latkes on a tray and top each with a small dollop of sour cream and/or apple sauce. To serve as an appetizer or side, just serve the applesauce and/or sour cream on the side.

Keywords: Amuse, Appetizer, Side, Kosher, Vegan, Vegetarian, Intermediate, Vegetables, Food Processor, Snack, Jewish, Stand Mixer

( RG166 )