Baked Latkes Recipe Jewish

While oil is heating use the fork to stir the matzo meal beaten eggs potato starch salt and pepper into the potato and onion shreds. For uniform latkes use a 1 4 or 1 8 cup measuring cup. In food processor finely mince onion garlic and dill using s blade.

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Press down gently with the back of the measuring cup to flatten.

Baked latkes recipe jewish. Put latkes on a wire rack. Test one and adjust time if needed. Heat oil to medium high heat in a large skillet.

Then add potatoes eggs and 2 tsp. Preheat oven to 450 f. Drop mixture by spoonfuls onto greased cookie sheet.

Pour 1 inch of oil into a large deep frying pan. One recommended way to serve latkes is to top them with applesauce. Fry 2 3 minutes until golden then flip the latkes and fry 1 2 minutes on the second side.

Add remaining ingredients and mix briefly. I add about 1 1 4 tsp salt and 1 2 tsp pepper. The schmaltz will add more savory flavor to the latkes.

Add salt and pepper to taste. Add enough flour so that the mixture holds together. Allow them to cook for about 3 4 minutes before turning and cook for another 3 4 minutes.

Latkes are a traditional jewish pancake made with shredded potatoes and eggs. Scoop the batter and gently drop it into the oil. Heat the oil over medium high heat.

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