Mel-icious
11-19-2003, 11:22 AM
I made these last night as a side for my roasted chicken, they were fabulous!! Tommy's been asking for latkes {he calls them potato pancakes} for a year now, so when the new issue of Bon Appetite came out with this recipe, I decided to give them a try, they were fantastic! :lick:
* Exported from MasterCook *
Yukon Gold Potato Latkes
Recipe By :
Serving Size : 34 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds onions -- cut into 1" cubes
3 pounds yukon gold potatoes -- cut in 1" cubes
2 large eggs
1/4 cup all purpose flour
3 tablespoons chopped fresh parsley
2 1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon ground black pepper
Vegetable oil -- for frying
Place onions in a processor. Using on/off turns chop finely. Transfer onions to a large bowl. Place 1/3 of potatoes in processor. Using on/off turns, finely chop potatoes, do not puree. Mix potatoes into onions to prevent discoloration. Repeat with remaining potatoes in 2 batches. Open large kitchen towel on work surface. Place potato mixture in center of towel. Twist to enclose potato mixture tightly and squeeze out as much liquid as possible.***See my note.
Return potato mixture to large bowl. Add egg, flour, parsley, salt, baking powder, and pepper. Stir until mixture is well blended and sticks together slightly.
Pour enough oil into a heavy large skillet to coat bottom generously. Heat oil over medium-high heat. Working in batches, drop potato mixture by heaping tablespoonfuls into skillet. Using a metal spatula, flatten latkes to 3-inch rounds. Fry until golden brown and crisp, about 4 minutes per side. Transfer latkes to large rimmed baking sheet in singer layer. Repeat with remaining potato mixture, add more oil to the skillet before each batch and use extra baking sheets as needed.
(Can be made 4 hours ahead. Let stand at room temperature. Reheat in 350 degree oven on sheets until crisp and heated through, about 15 minutes.)
Description:
"BA December 2003"
NOTES: When I got to the step of squeezing out the water, I double wrap the potato mixture in tea towels, tightly secure them with rubber bands, toss in the washer on the spin cycle for 5 minutes, they come out really dry.
I also added an extra tablespoon of flour to make mine stick a bit more.
* Exported from MasterCook *
Yukon Gold Potato Latkes
Recipe By :
Serving Size : 34 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds onions -- cut into 1" cubes
3 pounds yukon gold potatoes -- cut in 1" cubes
2 large eggs
1/4 cup all purpose flour
3 tablespoons chopped fresh parsley
2 1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon ground black pepper
Vegetable oil -- for frying
Place onions in a processor. Using on/off turns chop finely. Transfer onions to a large bowl. Place 1/3 of potatoes in processor. Using on/off turns, finely chop potatoes, do not puree. Mix potatoes into onions to prevent discoloration. Repeat with remaining potatoes in 2 batches. Open large kitchen towel on work surface. Place potato mixture in center of towel. Twist to enclose potato mixture tightly and squeeze out as much liquid as possible.***See my note.
Return potato mixture to large bowl. Add egg, flour, parsley, salt, baking powder, and pepper. Stir until mixture is well blended and sticks together slightly.
Pour enough oil into a heavy large skillet to coat bottom generously. Heat oil over medium-high heat. Working in batches, drop potato mixture by heaping tablespoonfuls into skillet. Using a metal spatula, flatten latkes to 3-inch rounds. Fry until golden brown and crisp, about 4 minutes per side. Transfer latkes to large rimmed baking sheet in singer layer. Repeat with remaining potato mixture, add more oil to the skillet before each batch and use extra baking sheets as needed.
(Can be made 4 hours ahead. Let stand at room temperature. Reheat in 350 degree oven on sheets until crisp and heated through, about 15 minutes.)
Description:
"BA December 2003"
NOTES: When I got to the step of squeezing out the water, I double wrap the potato mixture in tea towels, tightly secure them with rubber bands, toss in the washer on the spin cycle for 5 minutes, they come out really dry.
I also added an extra tablespoon of flour to make mine stick a bit more.