RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Potato, Par-boiled - pareve
Yield: 30-36 small latkes 5-6 medium to large red-skinned potatoes upeeled (1-1/2 to 1-3/4 pounds) 1 medium onion, finely grated 4 large eggs, lightly beaten 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon baking powder vegetable oil for frying Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, incorporate it into the mixture. I like the hand grater best. When I use the processor, I use 2/3's of shredded - then pulverized - potatoes and 1/3 shredded potatoes for a mixture than is bulky but still has shreds. Worth the trouble. In a large bowl, blend shredded potatoes, grated onion, beaten eggs, oil, flour, salt, pepper and baking powder. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (you can use a Dutch oven), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 or 375 F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook remarkably quickly so take care not to overbrown them. You're looking for a puffy centre while retaining some crisp shreds of potato on edges. Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage. (c) Marcy Goldman, Baker Boulanger, www.betterbaking.com
