How do you make kosher latkes?!


Question: you know latkes chanaukah eat it


Answers: you know latkes chanaukah eat it

Um, I call BS about your pancakes won't be Kosher unless a rabbi makes them! That's funny! Just make them with Kosher ingredients and don't let them touch meat, shellfish, etc.

I was in Cleveland recently and grabbed several kosher latkes from Corky and Lenny's deli. They reheat really well after a couple of minutes in a frying pan. So go that route if you don't want to cook or if you believe that there's a great secret to making Kosher pancakes. Enjoy and happy Chewbacca!

http://www.mahalo.com/How_to_Make_Latkes

There are many recipes for Latkes(basically they are just shredded potato, onion, egg and flour). To make them Kosher you must go through a very strict process that a rabbi must preform.

Tasty Potato Latkes
Start to Finish: 30 minutes

Ingredients
4 medium potatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 eggs, slightly beaten
2 cloves garlic (optional)
1/2 teaspoon salt
2 tablespoons cooking oil
Non-dairy sour cream

Directions
1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs,garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

5. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with non-dairy sour cream, if desired. Makes about 10 latkes.

Potato-Horseradish Latkes
Start to Finish: 35 minutes

Ingredients
4 medium potatoes (about 1-1/3 pounds)
1-1/2 cups finely shredded horseradish root (about 2-1/2 ounces)
2 large beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Dairy sour cream (optional)

Directions
1. Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed.

3. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream, if desired. Makes about 10 latkes.


Latkes
Taste of Home

SERVINGS: 18

CATEGORY: Side Dish

METHOD: Fry

TIME: Prep/Total Time: 30 min.

Ingredients:
2 cups shredded peeled potatoes (about 2 medium)
1/2 cup finely chopped onion
2 green onions, chopped
1 egg, lightly beaten
Salt and pepper to taste
Oil for frying

Directions:
Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside. In a bowl, combine potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve. Yield: 1-1/2 dozen.





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