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tracey carmichael 03/21/15 |
I am catering a German party for 50 people, 10 are under the age of 10 years old. I have all the meats measurements for pounds I need, but need help with the homemade potato pancakes. I am shredding with matzo. How many do i make??? and what is the best potato and how much to buy?? |
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ellen 03/21/15 |
This is a good ratio of ingredients, and it makes 14 medium latkes, which serves 5 to 6. You would want 8 to 10 times the recipe, depending on what else is being served:
2 1/2 pounds Idaho, russet, or baking potatoes (about 4 large), scrubbed )don't use new potatoes; even Yukon gold is a bit waxy. You CAN use sweet potatoes; garnet yams are the yam of choice). To serve:
Sour cream After shredding your potatoes, immerse them in cold water to keep them from discoloring. Wring them out in a dish cloth or paper towels; dry potatoes make crispy latkes. Make latkes 4 hours or less before serving. If not serving immediately. When ready to reheat, place in a preheated 375 degree oven for about 10 minutes (7 if using a convection oven). If made ahead and frozen, place them straight from the freezer onto ungreased cookie sheets and cook them 400 degrees F for 10-15 minutes till heated through and crisp. Line the cookie sheets with brown paper. Don't refrigerate- it makes them mushier. When draining after cooking, try a rack over paper towels. For more recipes and help, see: toriavey.com/how-to/2013/11/how-to-make-crispy-latkes/ |