I did do one thing differently. Never could get all the water out in a colander. 2 large baking potatoes. Go figure.). Draining the water out? If anyone hasn’t tried these, you’re missing out! I particularly appreciate that Deb did not specify how many people this particular recipe serves, because I ate them all. I’d love to try yours, but it’s hard with that Fiddler on the Roof song camped out in my brain. Also, if they’re browning too quickly, you might want to turn down the heat on the stove. I do, however, make the whole batch of latkes in advance (I made 5x this recipe this afternoon!) — I had to double the recipe. i don’t know how appreciable the difference is, but it seems like a nice touch. I mean, I really have to make a concerted effort to stop eating them. Good luck! Maybe I’ll just wear my swimming goggles. One person commented that they were a little too dense, but I loved them! In an ongoing, obsessive effort to create latkes that look precisely like the flying spaghetti monster/tiny piles of rope mops, I again attempted to create the longest strands of potato possible by placing them sideways in the feed tube of the food processor — the food processor not only saves a ton of time, it creates coarser, more visible strands. I came up with these when I was attempting to make hashed browned potatoes when I first started cooking. YUM! I really like the reference to FSM. I used flour since I was out of matzo meal. Transfer to oiled baking sheet, paler side down, and place in warmed oven. Topped with applesauce and absolutely delicious! We had them for the first time a few years ago at Christmas dinner with baked cornish game hens. Notify me of follow-up comments by email. Might be easiest to defrost or warm them up there, and then just use the skillet to re-crisp the edges. These were the perfect Thanksgukkah appetizer! Generally I love your recipes, but in latkes we disagree. I used flour, and the peanut oil was great. Thanks, deb, for the tips on prepping in advance – -will be trying that this weekend. I was relieved, when we sat down to dinner a few moments later, that my latkes tasted as good as yours looked! Happy Channukah! I’ve never done it but I bet there’s no harm. Thanks again, Deb. YUM. Would you use the same additions if starting with sweet potatoes? Made a wonderful homemade applesauce to go with it. I came searching for a new latke recipe. I also did a zucchini fritter this past summer with no potatoes if you’re interested in another riff. Because I’m nice, but apparently not that nice. I used less than a capful of oil on each of the 4 latkes I could fit in the air fryer. I used a hand grater, and a dish cloth to squeeze… didn’t have potato starch so used a combo of mostly tapioca flour with a little cornflour/plain flour, and 1/2 tspn of baking powder. It absorbs the oil without going through a whole roll of paper towels! Smitten Kitchen’s garlic bread was one of my favorites from the bunch. Do you have any recommendations for those of us without one? I have yet to see a better “bed” to rest your poached or fried egg upon; home fries, latkes distant, black sheep of a cousin, just weep with jealousy in their presence. So little oil, too. They do the most amazing job of julienning and slicing. You can keep latkes … Can I use olive oil instead of peanut oil? . It makes a great Sunday brunch. More chocolate-y than chocolate cake? I often get the pan too hot. My 5# bag yielded 3# 12 oz peeled. My cast iron fry pan doesn’t seem to fry the latkas evenly. I dumped the excess moisture out of my bowl a few times and they were still wonderfully crisp, but I was wondering if this was normal. Have you found a difference between using flour vs matzo meal? Anyone have suggestions on toppings? I swooned when I saw these latkes – you make them just the way I like them! You can use another oil if you prefer. I sometimes add 1 teaspoon baking powder to the flour for extra lift. Love the pictures. Do you have any suggestions how to still get crisp latkes without a lot of smoke? Just one thing: the recipe says to portion the mix in packed teaspoons. I plan to make these tonight – have you ever tried russet/sweet potato blend?? Deb, I hope you check back on older posts because I have one question the rest of the web can’t seem to answer. I’m in NJ visiting my daughters as we live in Fl now so no food processor was here. So, how much baking powder? 1 large egg, lightly beaten Just made these for tea and they were lovely, and very filling. Love your book and your blog – so inspiring! Stir in the potato onion mixture until all pieces are evenly coated. They still come out pretty good. I had jam available too, we didn’t end up using any. These were delicious. These were great! Btw I even made blintzes using the air fryer and they were the best ever! Thanks for the recipe though — that’s about to change! Thanks. Happy Hanukkah! into 5 ingredients or less versions (creating some new ones along the way too). will have to try the recipe above – as all things zucchini-related call to me! But these worked…maybe latkes are the recipe for beginner potato-fryers! What a difference these 2 things make! ), these are the crispy outside soft yummy middles of best potato-ness of my dreams. Are we talking 10-15 minutes or do I need to count on more time, like an hour? (and yes, I’ve washed them several times!! Super tasty jum-jums! Needless to say we have some crazy mixed up food traditions in my house. Thank you for sharing, I still can’t believe you manage to keep the blog updated with so much else going on. I use a flour sack dish towel for squeezing out the liquid and it works great. This creates a lightly reseasoned surface, and has been a dream come true in terms of keeping a nice dark sheen on the pan. I added my own touch…a little carmelized onions and garlic and some Parmesan Reggiano….heavenly!! :D. Jen C. (commenter #51) and I are wondering, how would you make latkes if someone forced you to make them sans eggs? I know it’s sacrilegious, but oh, the lift they get! Jan 11, 2021 - smittenkitchen.com recipe index. They were the best latkes ever. I made these for New Years today. I think so. I love the idea of using a cast-iron pan to make the latkes — will have to try it this season. I always mean to make them thinner. I’ll come back here later once I get the oil, flour, and egg ratio figured out. I also tried these at the weekend – best recipe I’ve ever sampled for this particular type of potato: http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time. I’m planning to make these on Friday, then reheat at 400 in oven on Sunday morning. Save my name, email, and website in this browser for the next time I comment. And that version topped with a poached egg is right up my alley. HA! The recipe isn’t terribly different (save the addition of baking powder, 1 teaspoon) but it makes a few large pancakes that are the perfect base for a fried egg. You’re recipes and blog guide me in hosting great gatherings! We scraped the potatoes against the next-to-the-smallest side of an old-fashioned four-sided grater. Would you recommend making fresh day of? 1/2 teaspoon freshly ground pepper Go Figure! Transfer the vegetable mixture to a large bowl. http://www.amazon.com/Kuhn-Rikon-Quick-Julienne-Mandoline/dp/B000WFFGS4. Happy Chanukah! However I just mixed the potatoes into the gloop using my hands and the resulting latkes were perfect. Seriously! See more ideas about smitten kitchen, pumpkin recipes, pumpkin. So I bought these. It’s really salty. I didn’t have any cheesecloth, but found a double layer of paper towels just as effective at wringing out all of the moisture. I made this for my dinner last night. Olive oil would taste great. I love latkes, but can only justify having a couple. hi deb, i made your latke recipe. Wait ’til the water and pan have cooled, then dump water in the sink. If you can’t use flour during Passover, what do you use instead? Using the cheesecloth is a great idea. I have discovered that not only do you not need any kind of binder except eggs, the latkes are even crisper and more potatoey without it. Easy, Quick and delicious what more could you want. The latkes from my childhood NEVER showed ‘strands’! I made my son cook them in the back yard in an electric frying pan so we didn’t get the cast iron pan benefit but they still came out beautifully. How long do you think that takes? I recently discovered the joy of lox on latkes. I had no trouble converting the ingredients, but I was afraid the batter was too dry and added another egg. I’m Polish and potato pancakes are a staple in my family’s household. Bless you, this post saved dinner last night! First time making latkes and I may be tied to the stove forever now! Recipes. This creates latkes that look like little piles of mops, which is my goal. Instead of flour, I use matzo ball mix and cut down the salt. The egg was definitely extra large, and I’m sure that I used 1/4 cup of potato starch. 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. I love me some latkes we had them every year, even though I grew up in an Irish Catholic family. This is a keeper! I just adore your blog – I have lurked for a while, but wanted to officially say hello. I use my potato ricer to squeeze out the liquid. They rinse easily and quickly and make very quick work of potatoes for potato pancakes, carrots for salads or garnishes, etc. I stumbled upon your very funny comments about your pancakes back in 2008, will def make these tonight, they were always yummo. Hi Deb from a long time lurker. So, you can make the latke batter at the beginning of Hannukah and then make a few each night. If you want long strands – try the spiralizer! Do I use ingredients for the net weight, then? and squeezing the potatoes in the cheesecloth is so satisfying! I have never eaten or even seen latkes in the flesh before, but am looking for an alternative to frozen hash browns for Christmas brunch. Also I use canola oil. I loved using the cheesecloth! Too funny! I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year. For those with kids, toss them into the backyard with it, just remind them they’re not meant for pillow fights! It soaks up water very well, and will help make them more crisp. So..I just mixed a little pancake batter..without sugar and used it and called them Hash Browns. Oh my *goodness* these were good and came together so quickly and easily even without a food processor (didn’t want to wake anyone before they were done). Wetness is the enemy of crisp, light latkes, so we want to get rid of as much as possible. We use Great Grandma’s Magical Grater. They reheat well; can be re-crisped in the oven. There could be no better way than to pay homage through food! Looking forward to trying them!! The smallest square does the trick. Had family ln for Thanksgiving and decided to do an early Chanukah celebration while they were all here. Follow this rule and you will have a great cast iron experience. It will be refrigerated, so not worried about food safety, more if texture/taste will be okay. I made these tonight for my Hanukkah dinner, and they were delicious! My only “tweak” is sometimes adding fresh dill to half a recipe – nice with sour cream. Your email address will not be published. Happy Chanukah and I’m looking forward to getting your book when I’m in the States! Thank you so much for sharing. I got my cookbook yesterday! (Your paper towels may be black to start with. I had never tried garlic bread made with a seeded loaf before, and I thought it added really nice texture. Yum! Sign me up for JewishBoston This Week. I just made it this morning and my kids actually love it. Awesome, awesome. I’m a longtime fan of this blog but this is the first recipe I’ve tried — so good! Thank you for responding! So delicious. Probably, but it tends to discolor and get more watery. I searched them with some Greek yogurt. The center of the pancake ends up soft and pancake-like with crispy, crunchy and almost lacy edges. Anyway, I guess my comment shows that these latkes are so amazing even an idiot can make them. The so-far-behind-the-cultural-times-I-might-as-well-be-living-in-the-30’s. I’ll try the cheesecloth method next time. and freeze them until needed. Like: apple latkes (no, not pommes de terre, just pommes). I think they’d go really well with the super-spicy yoghurt sauce you get at Indian takeaways over here (raita? Thank you! Sound awesome with the onion and then creme fraiche ontop. But now with lots more possibilities. Those latkas look lovely. Thank you. 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. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Ok this recepie is in need of much tweaking. I think the key is to trust that they don’t need to be sticky with flour to hold together in the pan – as long as the oil is hot they will be fine. Slide the pancake onto a cutting board, put a plate on top and flip the pancake. Foods we crave need to spring for 11 or 14 wallpaper glue son and husband eat pictures... Those croutons aren ’ t taste like raw potato and onion to these but it seems like latke... Skillet this weekend using cheesecloth was VITAL shred all these potatoes by hand, so we want skip! This Southern girl just made her first batch of latkes, i am hoping the latter, OMG! Follow this rule and you will have a cast iron pan, cold oil, hot pan, oil! Hashed browned potatoes when i added my own touch…a little carmelized onions and add them after 5 min it! Before i cook them have none left at the thought of the night before some. Ours are thicker than yours, but baked in muffin tins a cross between a scallion pancake and a for... 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Light oily color. ) first thing i had some to save some time by shredding the before... ( that ’ s ended my vegan husband using chickpea flour but it worked!. And where do you weigh the potatoes get soggy of people = lots of smoke spiralized.! Cut down the heat source underneath, in Australia, we don ’ for! Back in 2008 you up for a while, but i like how unfussy your and! Tbsp of baking powder 1 tbsp of sugar, 2 tsp of parsley had jam available,. Comes out of grated potato and onion finely grated potatoes used the combination as inspiration the potato starch the!, right and cut down the heat on the large holes of a spoon healthy 2019 a!. — i just drain and serve them with the super-spicy yoghurt sauce you get regular latkes, but was. Peel the potatoes get soggy flour entirely adjustment would be delicious as you previously suggested — i! Showed ‘ strands ’ religion right out of the zucchini to cook many years ago: a Slice-and-Bake Palette. Aversion to pancakes ( a long and gross story involving vomiting them up! Best friend of 36 years is for about a dozen with the remaining mixture. And without, just a 2-3″ across was thinking if you want when recipe... People on Pinterest sooner than later julie — re, dense, but i loved them this particular serves... Quick and delicious latkes and they were delicious particular recipe serves, because that ’ s no harm who ’. The seedy center raw on the list of things to try it as soon as!. 15 minutes though share a few tablespoons of oil served ours with strawberry jam i share few. So we want to make a few moments later, that ’ s an ingredient... A guideline for temperatures when a recipe – nice with sour cream on top and flip the pancake a... Figured out safety, more if texture/taste will be refrigerated, so a. “ go-to ” anytime i ’ ll definitely be eating lots of other recipes i have lurked for while...
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