Go figure.). And yet I have an iPod Touch and I work in the the tech biz. Salad, latkes and wine. Hi Deb! (My husband and kids do the grating, or it would be food processor all the way, baby.) Do ahead: Latkes are a do-ahead-er’s dream. The liquid of the potato makes a crispy lace pattern that is sooo yum. Happy Channukah to you and yours! It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I’ll definitely make these again! I think they would be delicious as you served them, Deb, with salmon caviar. There is a Martha Stewart recipe for them, but I just used the combination as inspiration. Like: apple latkes (no, not pommes de terre, just pommes). I wasn’t sure if there was a guideline for temperatures when a recipe calls for ‘medium heat’ etc. This and your family’s kugel recipe made for a nice meal, thank you. Served them with sour cream and homemade apple sauce. She loved to feed lots of people. i also love the photography! I cooked them in my grandmother’s cast iron skillet and felt very much at peace knowing she fried many things in that very skillet during her life. Deb, fabulous. This has been my go-to recipe since it was first written, I’ve made it multiple times every year. I noticed my sister eating more latkes than anyone else and when I asked her about it, she said, “These are much better than the other ones I had.” Before this I had never even eaten, much less made, latkes and I’m glad they turned out so well on the first try! we had to sneak a few before everyone arrived for dinner. 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. I made some last night – red-skinned potatoes! Very solid recipe! only thing I use for latkes . THIS RECIPE IS AMAZING. Cook’s Illustrated just came out with a new potato latke recipe where you do not peel the potatoes (just scrub them) before grating and uses no flour or matzoh meal to bind them, just egg and the starch from the potato water that you drain off. I like using a grater box instead of my food processor – grating creates thinner strands which fry up crispier than shreds, in my opinion. Thanks to whoever suggested reheating on a rack. Oh my God, I LOVE latkes! I thought I was so clever by adding it to the recipe. 1/2 cup matzo meal I find I have much better luck baking them in a hot oven. I could not get them to hold together like they do in a restaurant. (DO NOT EVER do this with your non-stick. Turns out, Joy had me beat. Here’s how to do it: Put all the batter into a scan pan with oil at the bottom. They are delicious and I’m certain we’ll have none left at the end of the night. Pour onto a well greased frying pan, flip over, when edges look ‘dryer’ and the bubbles stay open. Thank you so much for this, these were absolutely amazing!! and I use the same basic recipe you do with one extra secret step to create yellow super crispy never-greyish latkes: After wrappng in the cheescloth, squeeze the liquid into a big measuring cup and let it sit for a minute; pour off the liquid (which i sometimes replace with milk) and STIR THE POTATO STARCH BACK INTO THE POTATO MIXTURE. I use the same recipe as you except I don’t peel the potatoes and this year I used two egg whites instead of a whole egg. My husband thought so too! I forgot to mention that once the potatoes are grated I use cheesecloth also to drain some of the liquid out of the potatoes, but not all of it. I often get the pan too hot. I adjusted the recipe for 5lbs of potatoes and made just over 3 dozen latkes. There could be no better way than to pay homage through food! I prefer applesauce to sour cream with my latkes, but nice touch with the caviar! I made these tonight and they are wonderful. The oil just dripped off. A daily drizzle washes off dust and makes my leafy buddies feel at home in rainforest-like conditions versus a … You fancy pants! Deb Perelman of Smitten Kitchen recommends topping them with a crispy fried egg or taking them on a spin through the waffle iron. I did have a question though. Can’t wait wait to use thr rest of the zucchini to cook through your index! So delicious. Also, if you ever feel like going even less peasant, latkes fried in goose fat (or duck fat) are amazing! :) Happy Hanukkah! Tasty enough to consider doing again tomorrow. Good standard recipe and technique. These were soooo delicious, I tried them last night for the first time. I’m Australian and had never had latkes before so fumbled my way through without potato flour/starch. I forgot to also ask about the oil, why peanut oil? packed TEAspoon? Whoever thought of pairing applesauce and latkes is a genius. We always had APPLE SAUCE or SOUR CREAM! Worked out *really* well. Also, I am wondering if you’ve ever tried making them by just leaving out the flour entirely? My family loves other veggie latkes – carrots, parsnip, yams, zucchini. Beautiful blog and beautiful recipes! So both ways do still work, in case anyone is reading this & thinking they have to throw anything away! I’m happy to say these measured up perfectly. You’re the best. Super tasty jum-jums! happy hanukkah! We served ours with a side of cranberries reduced in orange juice and honey. A couple of 2017 updates: I’ve been holding out on you and have made two changes to my latke recipe over the years: 1. Yum! 1 1/4 teaspoons kosher salt. I am surprised you would link to any site that mocks any religion. They came out beautifully. It’s delicious. 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. …and the chocolate/orange cake? This is an excellent recipe. I’ll put these on the list of things to try over the holiday. 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. Would you use the same additions if starting with sweet potatoes? Didn’t have cheesecloth, so used a flour sack towel instead (straight into washing machine). — I had to double the recipe. I was beaming when my Jewish friends asked for the recipe as I am a convert. Anyway, these will be going on the permanent family dinner lists for sure. I’ve always been wary of trying latkes because every recipe I’ve ever tried that asks me to bring potatoes from fully raw to fully cooked using only a frying pan has always turned out badly for me (I always pre-boil my potatoes for home fries now!). For those asking about egg and/or flour substitutes – you can skip egg and just use some of the starchy water you drain out from the potatoes. I made it exactly the way it says to and it was divine. Smitten Kitchen’s is the one all-butter recipe of the four that calls for chilling the dough before baking. Thanks for the simple, delicious snack. But, if you are making these ahead, what is the process? My mother used to make these (similar to your recipe but using one of those really old-fashioned four-sided graters) and served with home made apple sauce and sour cream. They do the most amazing job of julienning and slicing. I like the texture of the meal but just curious if you’d tried both. 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. My mom taught me to let the potato water sit for a few minutes, pour off the liquid and then add the starch back in. She once sent me on a train trip with a batch, warning me that the smell would have people coming out of the woodwork and dang it, she was right! Ohhhh, how I regret my choices the day after. Charlotte — Pressing them flat helps them cook evenly; I only have trouble getting the insides to cook on thicker ones, personally. In a medium skillet, heat 2 tablespoons of oil until shimmering. https://www.tastingtable.com/cook/recipes/scallion-pancake-latke-recipe-hanukkah-recipe-latke-recipe. I triple the recipe but only double the onion. This was the first thing I made with my Paderno spiralizer 2 months ago, but baked in muffin tins. If I had known potato pancakes could help me make friends! Thanks! Thank you. I made these last night. In the ever-long debate of to peel or not to peel, this lazy cook is wondering how different the latkes taste without peeling? One person commented that they were a little too dense, but I loved them! Served with herbed sour cream and cocktail sauce (teen boys….go figure…) will have to try the recipe above – as all things zucchini-related call to me! Subscribe for more! Oh yes, it does spatter……a lot!! All your wonderful recipes, wit, photos. That’s how we eat them now. Update: Made these (x20 the recipe — yes, x20. I made these this morning half-asleep (I’m only awake now, after coffee) They turned out amazing. I used a pound and a half of potatoes and was debating whether to throw in an extra egg, but they came out great using just the one. I tripled the recipe and still had to shoe my husband away to make sure I had some to save! I just cooked some for me and my parents. Subscribe to: Posts ( Atom ) Search my BLOG. Does anyone have experience cooking latkes in an airfryer? I love that the recipe is so easy I already memorized it, too! I might try that. I think the cheesecloth is the trick. Happy Hanukah! Thanks for the recipe and the great photos. potato latkes. i only made one small adjustment: after grating the potatoes in the fp, i put about 1/3 of them back into the fp with the regular blade and pulsed about 15 times until the pieces were about 1/2″ long, then mixed them back in with the longer strands. Potato starch and cheesecloth were a game changer. Very good!! Deb, your pan looks perfect. I thought I was not hungry until I saw all those beautiful photos. Your suggestions to add baking powder is a helpful idea and I like the result. And I mean the whole house. Thank you !!! I like them bigger than a shredder cuts them too. My inlaws were like, “those don’t look right.” Then they ate them and went crazy! Unsurprisingly, since I ate 6 large ones. Have you ever tried this and/or do you have an opinion? I tried this recipe today. i made traditional latkes for a few hungover folks yesterday afternoon and while it was in the ‘same-old’ category, they came out crispy and satisfying. Thanks for seeking out and sharing the very best recipes for all of the foods we crave! Thanks for empowering me to use the shredder disc on my food processor, which has literally sat in a cabinet since I got married 10 years ago :). Or an appetizer. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. I used red potatoes because I was reaaaaaaally hungry for some potato pancakes, and I used green onions and a wee bit of basil (on accident). Ooh I’m totally with you on desiring long strands in my latkes. If I use matzo meal, I keep the salt in. I did do one thing differently. First time making latkes and I may be tied to the stove forever now! I didn’t even peel the potatoes, just washed them well. It was a huge hit with my picky son and husband! Oooh, I never considered fancying-up my latkes with creme fraiche and caviar. Is it possible to keep the raw potato mixture in the fridge for a while, or do they need to be fried right away? i don’t know how appreciable the difference is, but it seems like a nice touch. These do look like wonderful latke. And I’m so glad that you and your cast iron pan are friends again. I also used a nut milk bag to squeeze my potatoes. Happy Channukah! 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. New here? Learned that the hard way when I added my eggs to potato flour and instantly made wallpaper glue. It has to be the pan. YUM! I’ve got a fridge full of carrots and beets from the year-end CSA. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed. More chocolate-y than chocolate cake? Ellen — This recipe originally had 1 tablespoon matzo meal in it, but I never have it around and never missed it when I skip it… so, yes, not much of one. My nana may not approve but I love the sweet/salty thing! They’re so delicious and sooo easy! Yum! I just made it this morning and my kids actually love it. They went to school with their stomachs full and faces dirty ;). So little oil, too. Now the issue – I’ve seen a recipe that parboiled the shredded potatoes for 3 minutes before mixing the batter. Even the grandkids ask for more. You definitely get a bit of flavor from the chickpea flour but it tastes pretty good, kind of like a latke pakora! 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. One year ago: A Slice-and-Bake Cookie Palette Six more months, six more months…. Thank you :), Michelle. I just made them too, though for my family we need 3/4 pound of potatoes per person. My dad’s mother passed away at a young age, when my dad was a teenager. Everyone loved them. Unfortunately we just had some mediocre latkes at a friend’s house (the potatoes were CHOPPED in a food processor; no strands! The latkes turned out perfectly, my first successful latkes. Thanks very much! Good luck use a plastic spatulia and work around the edges of the pancake, let it rest then fee teh midle. I love your post and am re-inspired to do the ‘Hanukkah Thing”! The best way to keep or get your cast iron seasoned is to avoid cooking acidic things it in and avoiding harsh scrubbing or using soap when washing it. I had breadcrumbs to use up, so those went in. So..I just mixed a little pancake batter..without sugar and used it and called them Hash Browns. I made these for New Years today. Yum! Anyhoo, just wanted to let you know that if you own a salad spinner, it also does an awesome job of drying the shredded potato without too much effort. Best of all, they were a real gourmet upgrade for my Chanukah tradition. I love them. By far, the best latkes I’ve ever made. I love potato pancakses/latkes! – not too salty at all for anyone. Cheater’s creme anglaise! I think I’m a bit scared of them)! Reheat them in a single layer on a cookie sheet in a 350 degree oven until they’re crisp again. I pull them out to use much more often than the food processor. i loved it. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed. with the egg and baking powder as instructed and THAT turned into a gluey mess! (Image credit: Joe Lingeman) Will the potato go brown? Two years ago: Parmesan Black Pepper Biscotti. Transfer the vegetable mixture to a large bowl. I made your latkes last night instead of the ones I’ve been perfecting for nearly 40 years. My husband’s kosher family served them at meat meals with applesauce or sugar. My do ahead trick is to reheat them in a hot frying pan, no additional oil needed till hot and crispy. I have a blog dedicated to cooking & cast iron. Thanks Deb. 1 large baking potato (3/4 pound), peeled Once again a great and helpful recipe! I question the “equally delicious” claim. I love the red caviar and creme fraiche! Thank you! Thank you for a solid latke recipe. We were feeding 30 people). Happy Hannukah! 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. I just juggle them around a lot, giving them rotations into the hotter parts when needed. Does anyone know how many cups shredded 3 lbs of potatoes yields? Hi — Used this for my first ever attempt at making latkes. I’ve been searching for a good one since I had potato pancakes in Sweden. They still come out pretty good. Drain on paper towels. Topped with applesauce and absolutely delicious! And perfect amount of salt. I never would have thought to use my iron skillet, but it worked beautifully. It happens very quickly and they get really, really crisp. I did a taste test with russet potato pancakes and yukon gold potato pancakes. Had family ln for Thanksgiving and decided to do an early Chanukah celebration while they were all here. )The pancakes are then shallow-fried in an iron skillet. We used canola instead of peanut. 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 made this recipe today and the latkes turned out so good! They rinse easily and quickly and make very quick work of potatoes for potato pancakes, carrots for salads or garnishes, etc. 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. I’m glad the recipe is a hit, and thank you. Those things frightened me when I was a kid. Would you believe I have not only not had any latkes, but didn’t even buy a menorah this year? I ’ ve made this and smitten kitchen latkes of the moisture in the chute of your latkes- gorgeous for up 4... I bet there ’ s a better fit, a hefty glass of wine is classic... Chiming in than flour or eggs for me ) children, i tried last. 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