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In your ingredients list it shows 1 1/2 half pounds of russet potatoes. I assume you mean 1 1/2 pounds. feel free to delete this
Hi, Alan! Gah! Yes, we mean 1 1/2 pounds. Thanks for the catch. I’ve corrected the ingredient list.
Our family makes 2 batches of Latkes: 1 traditional, and one with Sweet Potatoes & curry added. The Sweet Potato ones go faster…..they are SO yummy!
I bet the sweet potato ones are great with applesauce.
I buy Simply Potatoes Hash Browns instead of grating my own. Get the plain kind, no added seasoning. You can find then in the coolers by the eggs. By doing this, there is no need to dry out the potatoes. Simply add grated onion, flour, egg, etc.
When making latkes for our annual Hanukkah dinner, I grate the potato and onion together and then keep them submerged in a large bowl of water (covered in the fridge) until we’re ready to drain/squeeze, mix with egg, S/P and matzoh meal, and fry. I’ve never had an issue with discoloration.
I have to say I was a bit disappointed to see this recipe call for the use of disposable cheesecloth instead of washable, reusable towels. I think people (myself included) are finally being clued in to how much waste can be generated in the kitchen, and reducing that waste is something we can all strive for. Speaking for myself, I have never had any complaints about using kitchen towels to do the “heavy wringing” for latkes.
I made latkes for 25 years at my wine country diner. We called them Potato Pancakes and served them with sour cream, sausage and applesauce. I would prepare 5 gallons of potatoes at a time, and purple pancakes just wasn’t an option. To head off the inevitable the color change of raw, cut potatoes, here’s what we did: soak the grated spuds in lots of water. After about an hour, we drained them into a colander and rinsed them until the water ran clear. When I’m making these at home, the potatoes are then ready for making into the batter. At the restaurant, we wanted days of batches, so we took it one step further: after draining the shredded spuds, we dumped them into a large pot of boiling water, brought the water back to a boil and cooked them just a few minutes, until the raw taste had gone off. Careful here, otherwise you lose the bite of freshly grated potatoes. Then the poached potato shreds were quickly poured back into the colander, and flooded with cold water to stop cooking. When drained, we measured out the amount for each recipe, put them in zip lock bags and into the freezer. Result: perfect potato pancakes every time! Sometimes I do this whole poaching and freezing process at home too, cuz having the prepared spuds ready in to freezer makes it way more likely I’m going to make latkes. My family loves this idea!
My mom fried in chicken fat (schmaltz) but I do love the combo of pureed potato and grated. You must get it as dry as possible. Love to make minis and serve with sour cream as an appetizer
These latkes look so pretty. How do you get them to have such nice edges? Mine tend to look like gobs of fried hashbrowns. This said, I love your addition of the grated potato to the otherwise mash potato like batter. I like a bit of texture, too! Thank you for sharing you father’s hut for the perfect Latkes!