This recipe from Leah Koenig's 'The Jewish Cookbook' provides instructions for making delicious potato latkes. It includes detailed steps for grating and squeezing potatoes, preparing the batter, frying the latkes, and serving them with sour cream and applesauce.
Serves 6 to 8 2/3 cup (95 g) all-purpose flour or potato starch 1 tablespoon kosher salt Vegetable oil (like sunflower), for frying Sour cream and applesauce, for serving Grate the potatoes and onion on the large holes of a box grater. (Or, cut them into quarters and shred using the shredding blade of a food processor.) Working in batches, wrap the shredded potato and onion in a tea towel or several layers of paper towels and squeeze out as much liquid as possible.
Add the potatoes and onion to a large bowl along with the flour, 4 eggs, parsley, if using, salt, and pepper. Mix until the ingredients are fully incorporated. If the mixture looks dry, mix in the remaining egg. In a large frying pan, heat 1/4-inch (6mm) of oil over medium-high heat until shimmering but not smoking. Working in batches of 4 or 5, drop the batter by the 1/4 cup (55 g) into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked through, 6 to 8 minutes. Continue frying until all of the potato mixture is used up, adding additional oil to the pan if necessary, and adjust the heat up or down if the latkes are browning too quickly or not quickly enough. Transfer the cooked latkes to the paper towels to drain. Serve immediately topped with sour cream, applesauce, or both. Recipe reprinted, with permission, from'The Jewish Cookbook' by Leah Koenig (Phaidon, 2019) 1/4 cup (50 g) plus 1 teaspoon sugar 2 1/2 cups (350 g) all-purpose (plain) flour, plus more for kneading and rolling 1/2 teaspoon vanilla extract Vegetable oil, for greasing the bowl and frying 1. In a medium bowl, stir together the yeast, 1 teaspoon of the sugar, and the warm water. Let sit until the mixture is bubbling and foaming, about 5 minutes. Meanwhile, in a large bowl, whisk together the flour and salt. 2. Add the remaining 1/4 cup (50 g) sugar, the egg yolks, milk, and vanilla to the yeast mixture and whisk to combin
RECIPES LATKES POTATO JEWISH FOOD RECIPE COOKBOOK
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