(get it, “grate”ful?? Happy Channukah! I did one batch with Russets and one with Sweets!! Thank you !!! In a cast iron skillet I first fried some sausage patties and then put the latkes in, adding a little extra fat to brown the second round (turnips are thirsty). I don’t recommend pre-shredding; I think the potatoes get soggy. Cheese Latkes from the James Beard Foundation. I tried your recipe this week and it was so easy and delish! Delicious afternoon tea with sour cream and chives! Smitten Kitchen has a straightforward recipe on how to turn your latkes into waffles, and even includes the addition of a fried egg. They are super tasty and I can’t wait to try them one saturday morning for breakfast. 3 tablespoons all-purpose flour. which do you prefer and why? Does anyone have experience cooking latkes in an airfryer? We also have lots of other cool dishes made of potatoes. My daughter amd I made your simple but delicious recipe and everyone loved the results! :P, I’m missing something, thats why they stick, however they taste yummy so have fun with this and see if you can get them to stop sticking if you can you’ll have a beautiful fluffy pancake :), Never mind it was awful recipe four of them came out right then the rest just stuck and made an mess. If I use matzo meal, I keep the salt in. Works for drying salad greens too. Thanks! Yum! Thanks! Could I make the mix for these the day before I cook them? You might want to check out the comment guidelines before chiming in. I loved your website the moment I stumbled upon it. Thank you so much for sharing. Thank you :), Michelle. Previous post: potato latkes. My favorite potato latke trick is to lay out several sheets of newspaper and cover it with paper towels. (We don’t add onion because my mother was an onion hater. I just adore your blog – I have lurked for a while, but wanted to officially say hello. My dad’s mother passed away at a young age, when my dad was a teenager. I got potatoes and zucchini in my CSA basket this week and thought these would be a great use. Had to share the link with all who wwer lucky enough to partake. Proudly … I definitely will be getting some cheese cloth and trying your yummy crunchy potato pancakes :D. I’ve only just discovered your web site. About how long does it take to reheat these the next day, straight out of the fridge? I made these tonight and they are wonderful. Awesome! I’m Polish and potato pancakes are a staple in my family’s household. My family was having burgers for lunch, and I suggested making latkes as a substitue for french fries (I can’t eat fried foods due to acid reflux). Those croutons aren’t going to toast themselves, lady. I had 4-5 potatoes that were getting a little soft. I didn’t even peel the potatoes, just washed them well. I will never go back to only using potato. And with that, I’m off to reheat some leftovers. Last year I fried the latkes in my very large electric skillet. Peanut oil has a very high smoking point and is excellent for deep-frying. Soup! It will be refrigerated, so not worried about food safety, more if texture/taste will be okay. What an excellent choice for a visual inspiration! I know people do applesauce and sour cream, I can attest to how good they are with sriracha. My great-grandmother’s recipe uses a safety grater (one of those flat, rectangular, paddle-type things) that grates the potatoes to a watery mush. I normally use peanut oil as you suggest, but I was having a latke party and I was concerned about allergies. Worth trying! I made my batch, then put them in the 175 degree oven to walk the dog. Thank you!! Also, i liked that unlike other latkes I tried before, your recipe made a point of making a little “roux” of eggs and flours first. So, you can make the latke batter at the beginning of Hannukah and then make a few each night. A new family favorite is a zucchini (using the spiraliser), corn & feta. I just cooked some for me and my parents. Latkes won. Would you believe I have not only not had any latkes, but didn’t even buy a menorah this year? Thank you so much for the latke recipe! . I love me some latkes we had them every year, even though I grew up in an Irish Catholic family. More chocolate-y than chocolate cake? Now if only I could figure out how to really use my food processor, I’d be making some potato magic myself! Thanks, deb, for the tips on prepping in advance – -will be trying that this weekend. Your email address will not be published. I made this recipe today and the latkes turned out so good! But, if you’re not a formula person, here is a more official-like recipe: In a large bowl, whisk the flour or starch, baking powder (if using), salt and pepper, and egg together. My father and I are the latke team and every year we get together for every channukah and christmaskah dinner and make the latkes. Can it be done somewhat properly? Turned out great! What does the baking powder add? Even the batter in the pan and cook at medium heat for five minutes. mmm….latkes! That’s the beauty of food – it spans (joins, even) folks of every religion and makes us appreciate enduring traditions. I’ve always been too intimidated to make these, but they were surprisingly simple to make. Thanks, Deb! Probably, but it tends to discolor and get more watery. They turned out wonderfully. I made these again this year and they are still delicious :) I do save the potato starch when draining and mix it in with the eggs/flour, but I mostly like to play with starch. Have you ever made it? Side note (and this may have been mentioned previously, sorry) – potato flour is NOT the same thing as potato starch. The thing is, I have a pathological aversion to pancakes (a long and gross story involving vomiting them back up!). My cast iron fry pan doesn’t seem to fry the latkas evenly. We’ll all hold you to that vodka party in 2007… put it on your calendar now :). I like them tiny, but they are more traditionally more of a 2-tablespoon thing.). Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Fennel Lemon Latkes with Toasted Caraway Sour Cream from The Kitchn. I’ll try the cheesecloth method next time. Needless to say we have some crazy mixed up food traditions in my house. Can I use olive oil instead of peanut oil? I think the pan’s inaugural dish will be these latkes on New Year’s…. I really like the reference to FSM. Thanks. I’m coming up with a literal potato pancake. I followed this recipe except I used a package of plain hash browns instead of grating the potatoes–I don’t have a food processor. Do you have any pictures of your latke flying spaghetti monster? For those with kids, toss them into the backyard with it, just remind them they’re not meant for pillow fights! Have you tried spiraluzing the potato instead of using the food processor? I just made these. You definitely get a bit of flavor from the chickpea flour but it tastes pretty good, kind of like a latke pakora! So..I just mixed a little pancake batter..without sugar and used it and called them Hash Browns. Do you weigh the potatoes before or after peeling? I will definitely be using that idea! I soak the shred in cold water while we light the menorahs and then just use whatever potato starch accumulates on the bottom of the bowl. A 20lb bag of russets counts as an excuse, right? It soaks up water very well, and will help make them more crisp. Happy Chanukah. I’ve used this recipe a bunch of times and it is great! Tasty enough to consider doing again tomorrow. (They’re grey – yay chemistry!). I don’t think I’ve ever laughed while reading a recipe. It's one of the many great recipes shared by home cooks on BakeSpace.com, the … Science!! Thanks for the great recipe, as usual. love my cast iron skillet. Cornbread soufflé (sure, spoonbread, whatever—just look at it), then—as if it weren’t enough—of all things to cream 2, creamed onions, of all things. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp. This recipe was super simple and the pancakes turned out perfectly. Thanks! :D. Jen C. (commenter #51) and I are wondering, how would you make latkes if someone forced you to make them sans eggs? Btw I even made blintzes using the air fryer and they were the best ever! I prefer applesauce to sour cream with my latkes, but nice touch with the caviar! A few no-fail tricks to create crispy, golden latkes that look precisely like flying spaghetti monsters/tiny piles of rope mops, plus a new one: these days I use potato starch instead of flour for the clearest flavor and lightest texture. The only skillet at my boyfriend’s is teeny-tiny, so we used a saucepan and let me tell you, flipping the latkes was horrendous. That I didn’t tell our families about when they were over last night. Fantastic Recipe! Also quadrupled it (as I had 7# of zucchini that I needed to get rid of….and a big fam with bottomless pit teen boy appetites) This creates latkes that look like little piles of mops, which is my goal. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. I bought a cast iron skillet this weekend (my first), in response to overwhelming kudos on this and other posts. Skip the potato and the lemon juice, add some chopped dill and a little feta if you’re so inclined, and use flour or bread crumbs instead of the matzo. My oh my, they made me happy. While those were cooking I washed the turnip greens and then threw them into the pan when the latkes came out. (Just be careful storing it; when it’s not in its plastic cover, it’s a little spiky.). I made this for my dinner last night. I could quite possibly eat my computer screen, they look so good!!! :) I struggled with potato pancakes for a while until I learned about the removal of the moisture using the cheesecloth. Those look amazing. I have a small one. I am hoping to make these this weekend for a party I am holding next week. My latkes turned out great! You’re the best. I hate wasting food so…: Peal the poatatoes, boil them for 45 mins. Do you substitute the exact amount of potato starch for the flour (i.e. I bought three types of potatoes today and thought I would try a mix. Deb, your pan looks perfect. Using the cheesecloth is a great idea. I added sweet potato and some spring onion, as that’s what I had, and we ate them with sweet chilli sauce and yoghurt on the side. Mine are really good..just like a latke! I would also like to receive events and articles about culture, holidays, food and so much more. Go figure.). So my sister has always been the latke queen. Mix well. I use a flour sack dish towel for squeezing out the liquid and it works great. I love the red caviar and creme fraiche! Notify me of follow-up comments by email. It is beautiful. Something went wrong when I mixed the egg and flour mixture: it was too dry and clumpy to mix with the potatoes and onions. I’m hoping to find and buy one that works! Now black caviar, mmmmm. I use red potatoes for my potato pancakes – I like the texture better. I do an exact swap. Happy Hanukah Deb! Tarts! Definitely merits a repeat. Sorry for the excessively late question, but like you said latkes are a year-round food. Post was not sent - check your email addresses! Have you found a difference between using flour vs matzo meal? I grate long, squeeze mercilessly and use matzoh. potato latkes. Subscribe to: Posts ( Atom ) Search my BLOG. Hey, I was looking for a potato pancake recipe and came across yours, which was nice b/c I like your site and have stopped by before…. Drain on paper towels and transfer to prepared tray, and transfer the tray to the oven to keep warm. Thixotropy!! My husband’s kosher family served them at meat meals with applesauce or sugar. Since your Facebook post about this recipe, I’ve been dying to know- if you use potato starch instead of flour, is it a 1:1 ratio? thank you. these were a big hit at chanukah dinner tonight. Whoever thought of pairing applesauce and latkes is a genius. I think the flour in the batter made them a bit too dense and may have prevented them from getting as crispy as I had hoped. Thank you for responding! These are delicious as is but I’ve taken to replacing half the potato with broccoli stems to sneak some vegetables in there and I think I like it that way even more! They’ll probably be done at 15 minutes though. I’m an Irish Catholic girl with two Chinese kids and a part-Native American chef-husband. It’s delicious. perfect with martha stewart’s all american meatloaf, which you should really make. sally — Is it because of the uneveness of the heat source underneath? The proportions for this recipe are perfect BUT I tried mixing together the potato starch (actually it was potato flour–which I assumed was the same thing, but maybe it isn’t?) You can create potato strands at least 2 feet long. The thing with browning is that I’m of course no food scientist but it’s always very distressing to see and yet I find completely disappears once that batter is mixed and cooked. Once again a great and helpful recipe! Hats off as usual, Deb. I’m glad the recipe is a hit, and thank you. (I’m buttering you up for a latke party invite in 2007, can’t you tell? made these last night and they turned out great. my husbands family is German and they ate their pancakes with catsup. The very thought of them is making my mouth water! Arrow root would probably work; less confident about manioc. One year ago: A Slice-and-Bake Cookie Palette Tags News 2020 community cookbook holidays hanukkah news Local News Community Cookbook 1/2 teaspoon freshly ground pepper I stumbled upon your very funny comments about your pancakes back in 2008, will def make these tonight, they were always yummo. I made these for our Christmas dinner, and they were perfect, thank you! only thing I use for latkes . I followed the cheesecloth and “grate em long” tips and my latkes were great. I make latkes every year, even teach the children at our sunday school how to make them. My ideal latke, and I have tried a LOT of recipes! Made today and appreciated your tips! I know they wouldn’t be latkes, strictly speaking … but would they be good? of putting the ends of your grated onions in the fry oil while it’s heating, resulting in onion-scented oil (and a bit of spattering). Those are fantastic. Hey, I found no difference in potato pancakes with potato and onion shreds soaked in cold water and then drained first, and the way you do it. Every time we make them, the entire house smells for about a day. I had to add an extra egg to get it to stick – I weighed the ingredients so I don’t think I had more bulk, but maybe I didn’t squeeze out enough water? Fantastic! you see, not wanting to face the stove for that long, i used the latke recipe to make a kugel. I will be making more. Do ahead: Latkes are a do-ahead-er’s dream. Underneath the cooling rack I had paper towels on a cookie sheet to soak up the mess. There could be no better way than to pay homage through food! I was so inspired and encouraged that I made rainbow latkes for tonight – some with carrot/sweet potato added for”orange,” some with beets for “red” – as well as your zucchini fritters for “green.” The original recipe was golden enough for “yellow.” It’s a gorgeous spread. Thanks!! Mashed Potato Latkes with Dill and Shallots from Joan Nathan I should not have mulitiplied the amt of salt. 1 pound medium zucchini They do the most amazing job of julienning and slicing. I crack myself up). I can’t wait to start cooking from it :). She can’t eat flour or matzo meal, so I just leave it out. yukon gold won hands down. Everyone loved the potato pancakes. I’ll definitely make these again! Now, nothing but homemade. This makes for simple and delicious latkes and is a neat trick. My husband just told me that these are the best he’s ever had and I couldn’t be happier. It’s great! I have a poor ventilation system over my stove, so frying usually results in lots of smoke. I still haven’t tryed (tried?) Yum!! And the fact that latkes are so easy to make in advance and reheat/recrisp in the oven means that they can be an especially schedule-forgiving brunch dish. It became runny and — quelle tristesse! In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Do Ahead: Latkes are a do-aheader's dream. I used flour since I was out of matzo meal. Oh…and I use my little julliene tool now to make the shredds. We skipped the caviar and what-not on top as only one of us would have loved that and it was not the person standing over the stove, tra-la-la. Used with an electric skillet to avoid cleaning to avoid cleaning the stove again. I thought I was not hungry until I saw all those beautiful photos. I’ve always used a clean flour sack towel — rinse out, shape the potato into a log and twist away like a big tootsie roll. I used my big KitchenAid ProLine food processor for a lot of things but a few months ago I purchased a few Kuhn Rikon hand shredders and slicers at Home Sense (your TJ MAXX in USA) for $10 each. It absorbs the oil without going through a whole roll of paper towels! Worked out *really* well. First – I’m not Jewish but my best friend of 36 years IS. Essentially, it's the same process but you forego the frying pan and oil, and put your potato mixture on a waffle maker instead. My family is from the East Coast of Canada. I used less than a capful of oil on each of the 4 latkes I could fit in the air fryer. Turns out, Joy had me beat. I didn’t know it was just a pile of shredds and onions stuck together by frying until their own starch held them together. I was wondering the same thing – I imagine 10 min but since it’s brunch I want to be prepared. Or an appetizer. It’s a flat rectangle with square holes, resulting in more finely grated potatoes. I find I have much better luck baking them in a hot oven. Quick question though–this year, my friend group is having a latke cookoff–do you think I could mix the batter and it would hold up for 60-90 mins before frying? Fabulous taste and because she cooks the potatoes in water for 10 minutes first, they do not turn black. That looks delicious! They were crispy on the outside and creamy in the middle. Making these tomorrow night in preparation for Hanukkah. I’ve always been to scared to try and make these. My husband was my tester, as I am gluten free. Does anyone know how many cups shredded 3 lbs of potatoes yields? I thought I was so clever by adding it to the recipe. Jun 4, 2016 - Explore smitten kitchen's board "COLD WEATHER COMFORTS", followed by 151972 people on Pinterest. This is a keeper! My crew inhaled these….I used stale random crackers from the bottom of the cracker box in place of the matzo (which I didn’t have), and some parmesan cheese. My misting evangelism rose from my plant care regimen. I tend to make my latkes pretty salty, though, so be careful not to oversalt them if it doesn’t all squeeze out. Yours look perfect – nice and crisp. I didn’t know you could do it with only a few tablespoons of oil. The mixture turned into a watery, crazy mess in the bowl, despite vigorous squeezing. First published December 21, 2008 on smittenkitchen.com |, finally making peace with my cast frying pan, http://www.amazon.com/Kuhn-Rikon-Quick-Julienne-Mandoline/dp/B000WFFGS4, http://thespiffycookie.com/2010/12/03/latkas/, http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time, https://www.visit-belarus.com/en/dishes_belarusian_cuisine/, 1/4 cup all-purpose flour or potato starch. these are in the oven right now. (Hubby on Weight Watchers) LOL. :). Is there any way to make them without flour or eggs? I have a few lying around 0 specifically arrowroot and manioc… ;-) As if the crispy first shot wasn’t enough the ones with the salmon roe really have my Pavlovian responses going! My only “tweak” is sometimes adding fresh dill to half a recipe – nice with sour cream. I believe the “no turning colors” because they are, at least partially, cooked. Very good!! But, if someoene is used to ones that are mashed in the center, they may seem harder. :o). I often get the pan too hot. but I ate them anyway to be polite. amazing, astounding, perfect. How have I missed this recipe in the past? My husband thinks I should try to precook the latkes in the oven and then fry them to crisp them up. You can use any vegetable oil that’s fine for high heats (the bottle will say but most cheap/generic ones are), sunflower or safflower oil. Thank goodness for Food & Wine’s deliriously enticing latke-vodka party (this is the second year in a row I am kicking myself for not having one — 2007 Deb, get on that! I can’t wait to try the cheese cloth trick as well. My family uses this recipe but instead of adding starch from flour we use the starch that settles at the bottom of the bowl where we strain the extra liquid from the potatoes , ie potato starch derived from the potatoes you are squeezing. I got my cookbook yesterday! them. Yum! I took too much dill from my CSA share last week (apparently there is such a thing as too much dill!). If yes, why do you prefer flour? We used canola instead of peanut. Basil and Sweet Potato Latkes with Pistachio Pesto and Labneh from George Eats. And cook it on my thick old school pan (sadly not cast iron. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Also, Marcy Goldman has a whole new take on latkes – called Marcy Goldman’s New Way Famous Potato Latkes found on her betterbaking.com site. Can you please tell me if you defrost the latkes prior to reheating, or is it best to go straight from the freezer to the preheated oven? Intimidated to make the whole batch of latkes until i learned from * *... Set for one of those people these were absolutely amazing!!!!!!!!! How salty they are get about 13 2.5-inch latkes from my CSA this. To do the most typical and traditional Belarusian dish or heard of chewing while... Line we added sour cream and some Parmesan Reggiano….heavenly!!!!!!!!! smitten kitchen latkes! Normally use peanut oil as you suggest, but in latkes we disagree until ready to use more healthy. Probably add Raclette because i ’ ve tried every trick in the past year sure you smitten kitchen latkes hardly. Latke team and every year we get together for every channukah and christmaskah dinner and make very work. 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