Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 * Exported from MasterCook * Joan Nathan's Suggestions on Latkes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** There are a few tricks to making good potato latkes. Food processor vs. hand grating is always a big argument, although most people agree the difference is minor. The real key, says Nathan, is potato starch. You grate the potatoes, drain them into a bowl and pour off the water. The potato starch left in the bottom of the bowl is stirred back into the grated potatoes for texture and flavor. " That's the essence of potato, " Nathan says. The concentrated starch gives a whomp of flavor. But one modern twist gets votes from everybody who cooks latkes: Yukon Gold potatoes. The buttery flavor lifts a latke past the ordinary. Russets, or baking potatoes, are a second choice. Never use red-skin potatoes, says Nathan. They're too gummy. Even with all the fancy latkes out there, Nathan sticks with potato. " I'm a purist, " she says. " Everybody loves potatoes. I've never met anybody who didn't love potatoes. With all these different things, give me a good old potato latke. " - - - - - - - - - - - - - - - - - - NOTES : This article is brought to you via the courtesy of the Cyber-Kitchen website, and from the postee Karen Selwyn. To view the source of this article check out the website by visiting: <www.cyber-kitchen.com/rfcj/HANUKKAH/Latkes_Joan_Nathans_Suggestions.html> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2002 Report Share Posted November 3, 2002 And if anyone has a goof proof latke recipe, I'd appreciate it! For some reason, mine always fall apart in the pan or the crisp outer part sticks to the pan. Thanks, Holly - > Okay, since many of you are looking ahead to Thanksgiving and Christmas, I > wondered if there is anyone out there who can share some Hannukah recipes. > Much of what I have seen uses egg and while I could play around and get it > egg-free it would be nice to have some that were already tested. > > Hannukah starts Nov 30, so there is still a little time for me to prepare. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 In a message dated 8/6/03 7:38:23 PM Pacific Daylight Time, veggietart writes: latkes. I mean, couldn't you just shred the potatoes, add a few seasonings and form the damp shreds into patties? I do remember I loved them with applesauce. sounds like a hash brown guess it don't matter...as long as you like em, thats all that matters, right? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 My memory may be seriously flawed, but I don't remember using eggs in latkes. I mean, couldn't you just shred the potatoes, add a few seasonings and form the damp shreds into patties? I do remember I loved them with applesauce. danielle Sure there's a light at the end of the tunnel...I just hope it isn't an oncoming train! ----Original Message Follows---- EBbrewpunx latkes Wed, 6 Aug 2003 22:28:02 EDT couldn't you just use an egg substitute, either pre made, or make yer own, to make potato latkes...?? _______________ Help STOP SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 couldn't you just use an egg substitute, either pre made, or make yer own, to make potato latkes...?? ......................................... Maybe. I'm a new vegan, still transitioning actually. So far the only egg substitute I've used is flax seeds ground in my coffee grinder, in baking. It worked really well. But I tried to make a vegan mayo with flax, (my own creative juices were flowing that day) and it was kind of weird in the potato salad. Also, I try not to use the commercial stuff, but make from scratch whenever I can, as it's usually cheaper. So I hope to get a tried & true recipe if someone has one. fringy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 I like whizzed tofu in baked goods. Haven't tried flax, though I plan on it, one of these days. If you're not familiar with whizzed tofu it's simply tofu, processed in a food processor until it's smooth and creamy looking. You replace 1 egg with 1/4 cup whizzed tofu. I imaging the whizzed tofu would work better than flax for vegan mayo. Never tried it, just think it'd look/feel better. Take care,Tammy "Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet." —Albert Einstein - fringedweller Thursday, August 07, 2003 1:42 AM Re: latkes couldn't you just use an egg substitute, either pre made, or make yer own, to make potato latkes...?? ......................................... Maybe. I'm a new vegan, still transitioning actually. So far the only egg substitute I've used is flax seeds ground in my coffee grinder, in baking. It worked really well. But I tried to make a vegan mayo with flax, (my own creative juices were flowing that day) and it was kind of weird in the potato salad. Also, I try not to use the commercial stuff, but make from scratch whenever I can, as it's usually cheaper. So I hope to get a tried & true recipe if someone has one. fringy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 I'm not a mayonnaise person, but I think Garden of Vegan has one. Danielle Sure there's a light at the end of the tunnel...I just hope it isn't an oncoming train! ----Original Message Follows---- " fringedweller " <fringedweller Re: latkes Wed, 6 Aug 2003 23:42:40 -0700 couldn't you just use an egg substitute, either pre made, or make yer own, to make potato latkes...?? ......................................... Maybe. I'm a new vegan, still transitioning actually. So far the only egg substitute I've used is flax seeds ground in my coffee grinder, in baking. It worked really well. But I tried to make a vegan mayo with flax, (my own creative juices were flowing that day) and it was kind of weird in the potato salad. Also, I try not to use the commercial stuff, but make from scratch whenever I can, as it's usually cheaper. So I hope to get a tried & true recipe if someone has one. fringy _______________ MSN 8 helps eliminate e-mail viruses. Get 2 months FREE*. http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 In a message dated 8/7/03 4:47:23 AM Pacific Daylight Time, veggietart writes: I'm not a mayonnaise person, but I think Garden of Vegan has one. i'm fond of Veganaise... nayonaise is just nasty.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2003 Report Share Posted August 8, 2003 yeah i agree with you as im fond of veganaise but not nayonaise :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2003 Report Share Posted August 8, 2003 Veganaise is the best (IMO). Nayonaise is ok...just runnier and not quite as authentic of taste. Had I not discovered Veganaise though...I'd use Nayonaise. Take care,Tammy "Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet." —Albert Einstein - EBbrewpunx Thursday, August 07, 2003 8:50 PM Re: latkes In a message dated 8/7/03 4:47:23 AM Pacific Daylight Time, veggietart writes: I'm not a mayonnaise person, but I think Garden of Vegan has one.i'm fond of Veganaise...nayonaise is just nasty.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2003 Report Share Posted August 8, 2003 Flax works good, but you have to make sure you grind it really well. I prefer flax in me baked breads as an additive tho. But fer baking sweets, I go with applesauce. 2 Tablespoons applesauce with 1 teaspoon baking poweder per egg. unless yer making something like peanut butter cookies. No baking powder needed. nikki , " Tammy " <kittytooo@w...> wrote: > I like whizzed tofu in baked goods. Haven't tried flax, though I plan on it, one of these days. If you're not familiar with whizzed tofu it's simply tofu, processed in a food processor until it's smooth and creamy looking. You replace 1 egg with 1/4 cup whizzed tofu. I imaging the whizzed tofu would work better than flax for vegan mayo. Never tried it, just think it'd look/feel better. > > > Take care, > Tammy > > " Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet. " > -Albert Einstein > > - > fringedweller > > Thursday, August 07, 2003 1:42 AM > Re: latkes > > > > couldn't you just use an egg substitute, either pre made, or make yer own, to make potato latkes...?? > ........................................ > Maybe. I'm a new vegan, still transitioning actually. So far the only egg substitute I've used is flax seeds ground in my coffee grinder, in baking. It worked really well. But I tried to make a vegan mayo with flax, (my own creative juices were flowing that day) > and it was kind of weird in the potato salad. > > Also, I try not to use the commercial stuff, but make from scratch whenever I can, as it's usually cheaper. > > So I hope to get a tried & true recipe if someone has one. > fringy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2003 Report Share Posted August 8, 2003 I like Veganaise alot too never had the nayomaise yet nikki , EBbrewpunx@c... wrote: > In a message dated 8/7/03 4:47:23 AM Pacific Daylight Time, > veggietart@h... writes: > > > > > > I'm not a mayonnaise person, but I think Garden of Vegan has one. > i'm fond of Veganaise... > nayonaise is just nasty.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 This is what I do (ie the flour) and I usually use chana(aka gram) mixed with potato starch, but I was hoping to find a latke that didn't depend on potatoes (eek!) as they are so high carbs. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 > > >I was hoping to find a latke that didn't depend on potatoes (eek!) as they are so high carbs. I don't know if it is true or not (any researchers here?), but someone told me that red pototoes have a much lower carb content than white ones. It seems like any root vegetables would work well in this recipe. . .parsnips, turnips, sweet potatoes. . .but not radishes or beets! LOL! LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 perhaps you can substitute cauliflower?? On Monday, December 6, 2004, at 01:16 AM, Brenda-Lee Olson wrote: > This is what I do (ie the flour) and I usually use chana(aka gram) > mixed with potato starch, but I was hoping to find a latke that didn't > depend on potatoes (eek!) as they are so high carbs. > > BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2008 Report Share Posted April 20, 2008 Latkes (potato pancakes) 12 medium potatoes unpeeled 1 1/2 medium onions 1 package silken tofu, firm 1 1/2 tsps salt 2 tsps baking powder oil Heat oil in a large skillet to fry the latkes. Place potatoes in a large pot of boiling water and cook until almost done (approximately 45 minutes). Drain and place in a colander to cool. Use your food processor shredding disc to shred the potatoes. They will look a bit like mashed potatoes when you're done, but you'll still have some chunks. Discard any large pieces of peel. Put in a large bowl. Depending upon the bowl size of your processor, you may need to do this step several times. Remove the shred disc and mince the onions. Add to the potatoes. Next add the tofu, salt, and baking powder. Mix well. Use a large spoon and spatula to add the latke to the oil. Brown on one side, flip over, brown the other side then remove to a plate covered with paper towels to drain. Enjoy with applesauce or vegan Tofutti sour cream. Quote Link to comment Share on other sites More sharing options...
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