David Firestones Latkes Recipes

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DAVID FIRESTONE'S LATKES



David Firestone's Latkes image

Back in 1992 the food writer Molly O'Neill playfully named David Firestone "the Latke King" in her "New York Cookbook," and included a recipe he had modified from his mother's and grandmother's. Mr. Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more. As for the olive oil, it may be the liquid symbol of Hanukkah, but in his house it's imported from Italy.

Provided by The New York Times

Categories     dinner, lunch, appetizer, side dish

Time 1h

Yield About 16 latkes

Number Of Ingredients 9

1 large yellow onion, quartered
2 1/2 pounds Idaho baking potatoes, unpeeled
2 eggs, lightly beaten
1/4 cup matzo meal
4 to 5 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 cups olive oil
Portuguese pumpkin preserves, for serving (see recipe)

Steps:

  • Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.
  • Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices.
  • When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work.
  • Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes.
  • In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter.
  • Serve latkes immediately, with pumpkin preserves.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 29 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams

DAVID "THE LATKE KING" FIRESTONE'S CRISPY LATKES



David

These perfect latkes (potato pancakes) are from Molly O'Neill's classic, "The New York Cookbook". The recipe is from her friend David Firestone who hosts a latke party every Hanukkah in Queens. Serve with applesauce and sour cream. Makes 16 latkes.

Provided by blucoat

Categories     Potato

Time 30m

Yield 16 latkes, 16 serving(s)

Number Of Ingredients 8

2 1/2 lbs idaho baking potatoes, unpeeled and scrubbed well
1 large yellow onion, quartered
2 eggs, lightly beaten
1/4 cup matzo meal
4 -5 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 -3 cups olive oil, for frying

Steps:

  • Pulse the onion in a food processor a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion into a small bowl. Return the food processor bowl to the machine. (Don't wash it yet.).
  • Cut the potatoes lengthwise to fit in the food processor feed tube. Put the medium-coarse food processor shredding disk and turn it on. Begin feeding the potato slices into the machine.
  • When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes.
  • Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzoh meal, parsley, salt, and pepper. Stir well. Then let it sit for about 10 minutes.
  • In a large cast-iron skillet, pour in ¼ inch of oil. Over high heat, get the oil very hot. Using a ¼-cup measure or a long-handled serving spoon, spoon the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Don't worry about them being uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.
  • Serve the latkes immediately.

DAVID FIRESTONE'S LATKES



DAVID FIRESTONE'S LATKES image

Categories     Potato     Hanukkah

Yield 16 latkes

Number Of Ingredients 9

1 large yellow onion, quartered
2 1/2 pounds Idaho baking potatoes, unpeeled
2 eggs, lightly beaten
1/4 cup matzo meal
4 to 5 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 cups olive oil
Portuguese pumpkin preserves, for serving (see recipe)

Steps:

  • 1. Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet. 2. Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices. 3. When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work. 4. Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes. 5. In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter. 6. Serve latkes immediately, with pumpkin preserves.

TALIA'S FAVORITE LATKES



Talia's Favorite Latkes image

Vegetable pancakes, because they're cooked in oil, have become a tradition, and potato latkes are the most common kind -- and the best loved.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Yield Makes 24

Number Of Ingredients 10

2 tablespoons all-purpose flour
3 tablespoons plain breadcrumbs
3/4 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
3 pounds russet potatoes
1 medium onion, grated on the large, round holes of a box grater
Peanut oil, for frying
Chunky Applesauce, for serving (optional)
Sour cream, for serving (optional)

Steps:

  • With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside.
  • Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time grating on the large, round holes.
  • Using a slotted spoon, transfer potatoes to a colander lined with a clean kitchen towel; add grated onion. Fold potatoes and onion in towel until as dry as possible; transfer to a large bowl.
  • Mix in reserved egg mixture. Form into 3- to 4-inch patties. In a medium nonstick skillet, heat 1/4 inch oil over medium-high heat until a drop of potato mixture sizzles upon contact. Reduce heat to medium. Fry latkes in batches, turning once, until deep golden brown, two to three minutes per side. Drain on paper towels; season with salt. Serve with applesauce and sour cream, as desired.

DAVID (THE LATKE KING) FIRESTONE’S LATKES



DAVID (THE LATKE KING) FIRESTONE’S LATKES image

Categories     Potato

Yield 16 latkes

Number Of Ingredients 9

1 large yellow onion, quartered
2 1/2 pounds Idaho baking potatoes, unpeeled
2 eggs, lightly beaten
1/4 cup matzo meal
4 to 5 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 cups olive oil
Portuguese pumpkin preserves, for serving (see recipe)

Steps:

  • Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove blade and scrape the bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet. 2. Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube. Put the medium-coarse shredding disk into the processor and turn it on. Begin feeding in the potato slices. 3. When potatoes are shredded, place in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work. 4. Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzo meal, parsley, salt and pepper. Stir the mixture briskly, then let sit for about 10 minutes. 5. In a large cast-iron skillet, pour 1/4 inch of olive oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes. Turn them over and fry some more, another 5 minutes or so. When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels. Repeat until you run out of batter. 6. Serve latkes immediately, with pumpkin preserves.

FAMILY LATKES



Family Latkes image

These latkes are perfect for any Jewish holiday or literally any other day!

Provided by Lauren Magenta

Categories     SEO Review     Potato Pancakes & Latkes

Time 1h20m

Yield 12

Number Of Ingredients 7

5 medium potatoes, peeled
2 tablespoons all-purpose flour
2 tablespoons grated onion
1 ½ teaspoons salt
¼ teaspoon ground black pepper
4 large eggs, beaten
1 cup oil for frying, or as needed

Steps:

  • Place potatoes in salted water and let sit for about 15 minutes.
  • Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
  • Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
  • Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  • Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
  • Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.8 g, Cholesterol 62 mg, Fat 3.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 319.5 mg, Sugar 0.9 g

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