Mandy Patinkin Potato Latkes
Recipe courtesy of Many Patinkin
6 large white potatoes
1 large onion
2 eggs (or ½ cup egg substitute)
2 egg whites
2/3 cup flour or matzo meal (I always use matzo)
1 tsp baking powder
½ tsp garlic powder
1 tsp salt
½ tsp white pepper
Peanut oil for frying
Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of the food processor—or on a box grater (large holes). (The processor works beautifully and ohh sooo fast!!!
Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to a large mixing bowl. Add onions.
Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder and seasonings. Mix well.
Heat oil in frying pan over moderate high heat. When ready, drop batter by large spoonfuls to form oval shapes. Fry until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
Serve with sour cream or applesauce---or both.
NOTE: I usually make 1/3 of this recipe (only two of us) and get 4-6 good sized latkes. They do NOT reheat very well---get kind of rubbery but I haven’t tried the microwave option for this ---any thoughts?
These are the BEST latkes I have ever made—and I have made dozens of recipes looking for the right one. Most recipes come out like lead bricks---really heavy. These are nice and light and DH’s favorite latke recipe (Daughter is about ready to send her yearly request for the recipe because she has misplaced it again!!! LOL)
These are also a great side any time of year!!!
Recipe courtesy of Many Patinkin
6 large white potatoes
1 large onion
2 eggs (or ½ cup egg substitute)
2 egg whites
2/3 cup flour or matzo meal (I always use matzo)
1 tsp baking powder
½ tsp garlic powder
1 tsp salt
½ tsp white pepper
Peanut oil for frying
Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of the food processor—or on a box grater (large holes). (The processor works beautifully and ohh sooo fast!!!
Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to a large mixing bowl. Add onions.
Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder and seasonings. Mix well.
Heat oil in frying pan over moderate high heat. When ready, drop batter by large spoonfuls to form oval shapes. Fry until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
Serve with sour cream or applesauce---or both.
NOTE: I usually make 1/3 of this recipe (only two of us) and get 4-6 good sized latkes. They do NOT reheat very well---get kind of rubbery but I haven’t tried the microwave option for this ---any thoughts?
These are the BEST latkes I have ever made—and I have made dozens of recipes looking for the right one. Most recipes come out like lead bricks---really heavy. These are nice and light and DH’s favorite latke recipe (Daughter is about ready to send her yearly request for the recipe because she has misplaced it again!!! LOL)
These are also a great side any time of year!!!
"Never eat more than you can lift" Miss Piggy