Giti's Potato Latkes Recipe
Daily Value: 20%
|Folic Acid (B9)||37µg||9%|
|Fatty acids, total monounsaturated||18g||0%|
|Fatty acids, total polyunsaturated||8g||0%|
Exclusive from The Daily Meal
This family recipe was given to me by my boyfriend's mother who received it from a book club friend who, in turn, got it from her friend's longtime family recipe. It came with little notes about personal preferences, and I'm sure it's changed along the way, but I figured it had to be good if it kept getting passed on — and it is. Community recipes like this one are the ones that we treasure here at The Daily Meal, and we're pretty sure you will, too.
- 8 pounds potatoes, peeled and cut into quarters
- 8 eggs
- 12 tablespoons flour
- 1 ½ teaspoon baking powder
- 3 packets chicken bouillon, preferably Herb Ox
- 1 teaspoon salt
- 3 onions, chopped
- ¼ teaspoon white pepper*
- ¼ cup parsley, chopped
- Canola oil, for frying
Shred the potatoes in a food processor and mix all of the ingredients except for the oil in a large mixing bowl.
Heat a large pan with 1 inch of canola oil over high heat. (Add more if needed.) Working in batches, drop spoonfuls of the latke mixture into the hot oil, until crisp and brown on one side, about 2-3 minutes, then flip and repeat on the other side. Place the cooked latkes on several layers of paper towels on a cookie sheet or pan to drain. (Be patient as it takes about 2 hours to fry 50 latkes.) Cook the remaining latkes in the same fashion, adding more oil as needed.**
Makes 50 latkes
*Note: Black pepper is an acceptable substitute.
**Note: You can make them in advance — flash-freeze them on a cookie sheet with waxed paper between layers. Store in a plastic container or a Ziploc bag. Take them out of the freezer on the day that you need them and reheat in a 350-degree oven for 15 minutes before serving.Servings: 24