A Treasury of Jewish Holiday Baking
New Way Chanukah Potato Latkes
Page 369
Cuisine: Jewish | Course Type: Sides
View photos (1)Tags:
Recipe Reviews
Zosia from Toronto, ON
Latkes made with pre-cooked potatoes? Different but still delicious.
The first step of the recipe involved parboiling red-skinned potatoes. The cooking instructions were very detailed and resulted in potatoes that weren’t quite cooked all the way, were very easy to shred and maintained their shape during the mixing of the batter and frying. The batter itself included more eggs than usual, seasoning and a token spoonful of flour.
The purpose of pre-cooking the potatoes was to reduce the frying time, and that it did. I was able to get through the rather large batch of batter in a relatively short time and the latkes turned out as promised, with crispy edges and tender centres. They reheated beautifully.
They had a little bit of a boiled potato flavour and texture (in the centre) and for this reason, I prefer latkes made from raw potatoes. But judging by how quickly they were devoured, I suspect no one else noticed or cared!
Login or register to add your own review of this recipe.