Recipe by Koechin (Chef)
Mr Cohen was the Master of Latkes in Milwaukee Wisconsin. He shared the recipe and it appeared in the "Milwaukee Journal" in 1973. I have never used another recipe again!!!
- 4 medium idaho potatoes
- 1 bermuda onion
- 3 eggs
- 1 garlic clove
- 1⁄2 cup dry breadcrumbs
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 cup vegetable oil
Directions See How It's Made
- The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
- Cut the washed,unpeeled potatoes into chunks.
- Peel the onion (medium)and cut into chunks as well.
- Mince the garlic.
- Put this in batches through the shredding disk of a food processor(not too fine). If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
- Empty contents into a large bowl and drain off some of the liquid.
- Now stir in all the remaining ingredients except the oil. The batter should be thick enough to hold its shape. You may need to add extra bread crumbs.
- Pour enough oil into a large skillet to about 1/8 inch deep.
- Heat over medium high heat, about 350 degrees Fahrenheit.
- Drop in the batter by heaping tablespoons (I like them larger).
- Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat. You may need to add more oil as you proceed. They should be crisp on the outside and soft but cooked on the inside. I always cook one and taste it. :-) Check if you want to add a little more salt.
- Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
- Stand the cooked pancakes in them on end and keep warm in the oven.
- You should get 20 to 30 depending on size. I allow at least 4 per person. :-) Enjoy!