New Way Famous Potato Latkes

By mitzzy

Perfection. You parboil the potatoes according to the special, precise method. Then grate them and fry up the lightest, crispiest and fastest potato pancakes you ever had. Once you make them this way, you will never go back to the classic, bubbie style which calls for raw potatoes.....unless you need a break from paradise. If you thought my world famous Matzoh Buttercrunch was good, you ain't tasted nuttin' yet. These fry up triple quick, they are crisp, lighter, (not heavy), far less work, the batter also lasts three days (without turning black and watery). Not one person who has made these has ever returned to the tried and true -even the households that had someone who threatened to do a latke strike if 'new' potato pancakes ever were tried. Even those people! Don't forget to check out Getting Rid of Oil from Latke Frying. Lately I am using sweet potatoes.

Ingredients

• 5 or 6 medium to large red-skinned potatoes un-peeled (1 1/2 to 1 3/4 pounds)
• 1 small to medium onion, finely grated
• 4 eggs
• 1 tablespoon flour
• 1 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• Vegetable oil for frying

Preparation

Step 1

The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.

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 (best) 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, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.

In a large bowl, blend shredded potatoes, grated onion, eggs, flour, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. 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 smal 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 quickly. 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.

Tips: Kids seem to protest onions -for them, I tend to omit the onions and use 1 teaspoon onion powder in the the batter.

SMALLER is better. You want tender, little morsels with crisp edges.

TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.