No, no. Happy Hanukkah! That’s the beauty of food – it spans (joins, even) folks of every religion and makes us appreciate enduring traditions. Halve the zucchini crosswise. Making these tomorrow night in preparation for Hanukkah. I should probably have added some oil to the batter. Just made these today with massive zukes from the CSA. Go figure.). Smitten Kitchen’s garlic bread was one of my favorites from the bunch. Mine fell apart (Joan Nathan assumed I knew I had to squeeze out the moisture in the grated potato and zucchini. Jennifer — Yes, drain briefly on towels, no need to fully cool, then spread in one layer on a tray in the freezer, once firm and will no longer stick together, stack them in a freezer bag. I also love the way you write about food.Happy, healthy 2019! It was great! Now, nothing but homemade. I’m new to the smitten kitchen but I have to tell you, everything I’ve seen so far makes me want to make it, these gorgeous latkes included. Sorry for the excessively late question, but like you said latkes are a year-round food. Wetness is the enemy of crisp, light latkes, so we want to get rid of as much as possible. Do I use ingredients for the net weight, then? What a difference these 2 things make! For longer strands, lay the potato sideways in the chute of your food processor. Do you have any suggestions how to still get crisp latkes without a lot of smoke? I added my own touch…a little carmelized onions and garlic and some Parmesan Reggiano….heavenly!! Good luck! A Rosh Hashanah miracle!). Plus, it’s an accessible ingredient; everyone has it. On Saturday morning I made latkes and they were amazing. I loved using the cheesecloth! i always take pictures of my cast iron pan, it seems to photograph quite well! Even the batter in the pan and cook at medium heat for five minutes. The flavor was perfect. I’m thinking of making these a day ahead of time and reheating. Happy Hanukkah. Easiest batch I ever made with one huge faux paus. My shredded potatoes turned pretty brown before cooking, but you can’t tell in the finished product. I never would have thought to use my iron skillet, but it worked beautifully. Can’t believe it took 248 comments for someone to point it out! Also, Im having about 16 people how would you convert this recipe? 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. The shop was out of potato starch and I have the other two things on hand. But, if someoene is used to ones that are mashed in the center, they may seem harder. I also did a zucchini fritter this past summer with no potatoes if you’re interested in another riff. It absorbs the oil without going through a whole roll of paper towels! I hard the your interview on NHPR the other day and I’ll look for your beautiful cookbook. Pair it with matzah ball soup and you are good to go. I also chopped some chives and sprinkled them on top to add some colour. that looks wonderful. Thanks for the recipe though — that’s about to change! Awesome, awesome. oh, I want some now. Thank you. These do look like wonderful latke. My hands also still have a faint smell of onions 2 days later! 9 cups enough? Happy Channukah! Love the look of these – hadn’t thought to use the food processor like that (also love the references to the glorious spaghetti monster). Is there a specific temperature? Thanks! (DO NOT EVER do this with your non-stick. (despite grating many of my fingers…time to invest in a food processor?). a perfect remedy. i want to eat one RIGHT NOW. My mother use to make these – thanks for the “mum” memory ! I tripled the recipe and the onion flavor was a little too strong. * YUM! As for the topping I used homemade applesauce. Subscribe for more! 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 was fun and I got some new ideas besides…like the cheesecloth. Have you ever made it? Mashed Potato Latkes with Dill and Shallots from Joan Nathan I will try this. Yum! Wondering if you end up with a lot of liquid at the bottom of the bowl or if I should have squeezed harder to get the liquid out? I’ll probably try it next time I make them. HAVE YOU EVER MADE SWEET POTATO LATKES? (I’m buttering you up for a latke party invite in 2007, can’t you tell? ), sour cream on top, and if you are me, Greek yogurt. One other thing I did — when they came out of the pan, I put them on a cooling rack — what I use for cookies. (Not likely.) I don’t own an oven. Do Ahead: Latkes are a do-aheader's dream. The egg was definitely extra large, and I’m sure that I used 1/4 cup of potato starch. Like: apple latkes (no, not pommes de terre, just pommes). I’ve noticed a lot of recipes call for baking powder which I’ve never put in my latkes and notice you don’t have either. 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). In their ideal form, they have a crispy exterior and a light, creamy inside. Fabulous taste and because she cooks the potatoes in water for 10 minutes first, they do not turn black. Happy Channukah! Delicious afternoon tea with sour cream and chives! not finding how to ask a question, even though i opted for “i have a question,” i’m asking here… what’s an alternative to peanut oil? I did have a question though. potato latkes. My husband thought so too! Deb, fabulous. I came up with these when I was attempting to make hashed browned potatoes when I first started cooking. Smitten Kitchen’s is the one all-butter recipe of the four that calls for chilling the dough before baking. Thanks for helping our family time be even more special! 1 small onion (4 ounces), peeled I do an exact swap. They are very similar. I’ll try the cheesecloth method next time. Are we talking 10-15 minutes or do I need to count on more time, like an hour? Would you believe I have not only not had any latkes, but didn’t even buy a menorah this year? They came out beautifully. Potato, egg, onion, salt and pepper. My ideal latke, and I have tried a LOT of recipes! I would also like to receive events and articles about culture, holidays, food and so much more. Thank you for a solid latke recipe. (lovely site, by the way) I question the “equally delicious” claim. I have loved the latke recipes I have been finding on many Jewish/US blogs. Until I kept running across latke recipes that were doing the very same thing I had “invented” for hashed browns..LOL! But for the make ahead, do I drain, cool, and freeze them in a single layer between waxed paper, etc.? I find I have much better luck baking them in a hot oven. New here? It was a huge hit with my picky son and husband! Problem, my mothers are never crispy enough so I am always looking for a recipe that I love. I’m sold! I made it exactly the way it says to and it was divine. This was key in making my kickass sausage and latke Saturday brunch today, so thank you. (Your paper towels may be black to start with. Thanks!! So little oil, too. I used less than a capful of oil on each of the 4 latkes I could fit in the air fryer. Also thank you for paring down the recipe that can easily be double or tripled if you want but I don’t have to figure out weird adjustments or how to get 1/2 an egg. First, I went out and bought myself some cheesecloth and a new Cuisinart. Every time we make them, the entire house smells for about a day. I cannot believe why I haven’t been making these ALL THE TIME! Oh my gosh. Thanks for the great recipe, as usual. I crack myself up). As a catholic girl with a jewish boyfriend, I ask at every jewish holiday if that one is “latke time”. It was amazing to see how much water came out after the cheese cloth squeeze, and the starch that was left was visible. i like the way the shorter pieces act as a mortar and give the latke a little more body. outsides ….. mmmmm potato pancakes! It’ll be dry in no time. I hope no one notices how salty they are. I introduced the girls to latkes last year and they’re clamoring for them again so I’m going to try yours tonight (minus the caviar, sadly – my kids are adventurous eaters but I’m not wasting the really good stuff on the under 10 crowd). I’ve made these before and they are fantastic! Made these last night and they were *perfect*. https://smittenkitchen.com/2008/12/potato-pancakes-even-better Deb, you put peNt oil in the ingredients and put veggie oil in the directions, which one? yukon gold won hands down. Those latkas look lovely. We love these. Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. a close second xD). Sad) but I am sure you will succeed! And I’m so glad that you and your cast iron pan are friends again. For this recipe, I’d add a 1/2 teaspoon. wow potato pancake i think imma go try and make it it look so yummy.!!!! I have no idea and I am curious. Is there a reason you prefer flour? Have you tried using sweet potatoes? Just looking at your salmon roe brings back scary memories more heart healthy like! Friday, then squeeze out the onion, what must have been mentioned,. Start cooking from it: ) it was amazing to see that for. Only adjustment would be to use thr rest of the first time a few days, egg, salt pepper! Year filled with light and happy days in the pan ’ s no.! I learned to make Joan Nathan ’ s no timestamp on dinner rolls, especially on the list things. Sadly, i grew up with these until now a Martha Stewart ’ s kugel made! 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