Easy Latke Recipe?

My latkes are tasteless... is this how they should be?
I'm in charge to make latke now and my whole family is having dinner with us tonight.
Is there an easy Latke recipe I can follow to make delicious Latke? Something that people would like, because otherwise my mother in law is going to complain about me as she always does.
If you know about an easy latke recipe, do tell.

asked by Lana mo in Cooking & Recipes | 5814 views | 12-12-2009 at 12:08 AM

They shouldn't be tasteless, though they can be a little bland without sour cream or applesauce.

Latke is one of the most famous of Jewish foods and a specialty. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners' sugar.

This recipe is basic and great. Never fails. Soaking the potatoes in water and then drying in the dishtowel is key. And if you can cook them in duckfat, you will die happy.

* 1 pound potatoes
* 1/2 cup finely chopped onion
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
* 1/2 to 3/4 cup olive oil

Preheat oven to 250F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

answered by Mirna | 12-12-2009 at 12:11 AM

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