Tobie Nidetz is a syndicated consultant who started his career in Chicago in the culinary arts. He oversees and consults more than a dozen restaurants in the Twin Cities. Ultimately, he enables existing, potential or future restaurant owners to avoid common pitfalls when starting this type of business. His track record includes an apprenticeship under Chef John Snowden from the culinary school Dumas Père L'École de la Cuisine Français. He is also known to possess a careful and tenacious eye when it comes to developing menus concepts for restaurants. Here he provides a few of his favorite takes on traditional latkes, or potato pancakes.
Tobie Nidetz Consulting
(612) 872-0864
www.foodguy.com
Potato Pancakes (Latkes):
Ingredients:
- 5 pounds russet peeled potatoes
- 1 small peeled yellow onion
- 6 large eggs
- 2 tablespoons of kosher salt
- 2 teaspoons of white pepper
- 3/4 cup of flour
- 2 teaspoons of baking powder
- 1 1/2 to 2 cups of salad oil for frying
Directions:
- Grate potatoes and onion through the small-holed plate of a vegetable shredder attachment on a food processor. Otherwise use a box grater. Place grated potato andonion in a colander set over a bowl to catch the draining liquid. Cover colander with plasticwrap, drain and refrigerate for at least 30 minutes, not more than 1 hour. Remove potato onion mix to a large mixing bowl. Squeeze excess moisture from the mix.
- Combine baking powder and flour.
- Beat the eggs with the salt and pepper.
- Combine the beaten eggs and flour mix with the potatoes. This batter cannot sit. Be prepared to fry the pancakes immediately after making it.
Frying the pancakes:
- Heat 1/4 inch of salad oil in a deep-sided skillet to at least 360° F. Drop the batter by spoonfuls (about 1/4 cup each) into the hot oil and flatten with the back of a spoon toabout 1/2 inch thick in the center. Fry until golden brown and then turn and repeat to the samecolor.
- Remove the pancakes to a cookie sheet and keep warm in a low-temperature oven while the rest arefried.
- Serve immediately with plenty of sour cream and applesauce.
- The pancakes can be made days ahead of time and chilled. To reheat, lay the pancakes outon a lightly greased cookie sheet and bake at 450° F for 5-7 minutes.
Related:Best Ways To Celebrate Hanukkah In Minnesota
Mushroom Potato Pancake:
Ingredients:
- 5 pounds russet peeled potatoes
- 1 peeled yellow onion
- 6 large eggs
- 2 tablespoons of kosher salt
- 2 teaspoons of white pepper
- 3/4 cup of flour
- 2 teaspoons of baking powder
- 1 pound chopped cremini mushrooms
- 1/4 cup chopped scallions
- 2 tablespoons of unsalted butter
- 1 1/2 to 2 cups of salad oil for frying
Directions:
- Grate potatoes and onion through small-holed plate of a vegetable shredder attachment on food processor or use a box grater. Place grated potato and onion ina colander set over a bowl to catch the draining liquid. Cover colander with plastic wrap and drain it. Refrigerate for at least 30 minutes but not over 1 hour. Remove potato onion mix to alarge mixing bowl. Squeeze the excess moisture from mix with hands while moving the potatoes. Combine all ingredients in a medium-size heavy saucepan.
- Melt the butter in a large skillet. Saute the mushroom over medium heat untilmushrooms have given off all of their liquid and most has evaporated. Remove pan fromheat and stir in the scallions. Cool to room temperature.
- Combine baking powder and flour.
- Beat the eggs with salt and pepper.
- Mix beaten eggs and flour mix with the potatoes. Stir in cooled mushrooms. Thisbatter cannot sit. Fry pancakes immediately afterwards.
Frying the pancakes:
- Heat 1/4 inch of salad oil in a deep-sided skillet to at least 360° F. Drop the batter by spoonfuls (about 1/4 cup each) into the hot oil and flatten with the back of a spoon toabout 1/2 inch thick in the center. Fry until golden brown and then turn and repeat to the samecolor.
- Remove the pancakes to a cookie sheet and keep warm in a low-temperature oven while the rest arefried.
- Serve immediately with plenty of sour cream and applesauce.
- The pancakes can be made days ahead of time and chilled. To reheat, lay the pancakes outon a lightly greased cookie sheet and bake at 450° F for 5-7 minutes.
Related:Minn. Man Recalls The Hanukkah Story As Holiday Begins At Sundown
Anthony Carranza is a freelance writer covering all things Minnesota related to tech, social media, news, and local happenings around the Twin Cities. His work can be found at Examiner.com.
