Latke’s by Master Chef Alan Bender
Alan Bender and I (and our families) have been friends for more than 20 years now, he is the Chef at Feigels Deli and has done every single function I have had, from my son’s Pidyon Haben almost 19 years ago, to his Barmitzvah and has contributed greatly to my daughters batmitzvah’s the last one happening next year. He has taught me lots of tips and tricks.
Here is his latke recipe, which you can find also in this weeks Jewish Report.
You just have to love Suzanne Belling
The bosses tell me she is on the way & wants latke recipes.
Well, our basic Feigels mix starts with 40kg potato peeled & grated, so you can guess it’s not going to work in Mom’s kitchen.
This is the method I use at home, as this is one of the few things my wife lets me make in HER kitchen.
6 large potatoes peeled & left in water
1 large onion peeled
1 tablespoon salt
½ cup sugar (more or less)
½ to 1 cup flour
1 heaped teaspoon baking powder
Oil for frying
1: Fill a large pan fill 1/3 of the way with oil, heating to a medium temperature
2: Grate the potatoes & onion into a bowl & then add everything else. Fry a tablespoon of the mixture to test, and taste to see if there is enough sugar, salt & flour, and adjust accordingly. If the latke disintegrates, add a little more flour & if it is an oily, heavy lump, add a little more baking powder & up the heat of the oil.
3: Careful with the hot oil, treat it with respect, wear long sleeves, and always place the latke mixture in the pan carefully and remember to turn the latkes over away from you when one side is golden. Have a tray ready, lined with absorbent paper to suck up the surface oil, to receive the cooked latkes.
When turning the latkes use a slotted spoon as it reduces the splash & helps the oil to drain.