Potato Latkes | Smitten Kitchen with Deb Perelman
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- เผยแพร่เมื่อ 23 ส.ค. 2024
- **POTATO LATKES RECIPE: smittenkitchen...
Hanukah starts soon but do know that at the Smitten Kitchen, latkes are never limited to a single season. Crispy, salty potato pancakes are, we think, the best place to rest a fried egg, or even cook extra tiny and finish with a dollop of crème fraîche and caviar or smoked salmon for a little holiday indulgence. You deserve it.
#debperelman #smittenkitchen #hanukkah #latkes
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VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Alberto Mojica
Editor: Jeremy Ylagan
ANIMATION CREDITS:
John Finley
Jeremy Ylagan
Alicia Prieto
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Here's a method I've been using for years. I squeeze the potatoes and onion in cheesecloth over a bowl. The liquid will separate with potato starch at the bottom. I pour off the liquid and use the starch to mix with the potatoes.
That's a good method, I've done that too.
you nailed it again, deb. how is it that i've been shredding my potatoes for latkes in the vertical tube for FORTY plus years? then you show me sideways and the longer strands are fabulous! and it took a fraction of the time. also love your littler spaghetti piles. what a hit! thanks, as always. your videos are a delight AND an education.
I make Deb's latkes every year. The ratio version makes it so easy. Protip: mix well the egg/potato starch / salt in the bowl first and then add the shredded potato / onion. Makes a much more uniform covering. You're welcome. And thanks, Deb.
I don't have as much time to watch TH-cam as I used to (oh my gosh, hours on end!), but I'm glad I had a chance to take a glimpse :) happy hannukah!
I click right away when I see these videos! I'm so happy you're on TH-cam and we get to see these demonstrations- they're priceless and so are you, Deb!
May your belly be full
Loved these! I especially liked the tip about doing long strands and forming little swirly nests instead of the more traditional hash brown style shreds. Found them much easier to place in the pan without losing little bits that burn and ruin the oil unless you’re constantly fishing them out, a problem I usually encounter with latkes. Plus, less wasted potato and (based on the many fervent replies I got) more Instagrammable!
These are the absolute best. It's, More about technique than ingredients, I think and Deb is so clear with her demonstration. Thank you!
Made these last night. They are very good, super easy, I highly recommend using the potato starch ..
Years ago I used to follow your blog them and now I’m so happy to see you here!
I use the starch left from squeezing the potatoes. Also, I use matzo meal as a binder..
I didn't know you had a youtube channel! When I'm looking for a recipe, the first place I search is Smitten Kitchen, then google in the rare event you don't have the perfect recipe for whatever the dish. Love your recipes!!
Going to make these as apps for thanksgiving. I love the small, ropey ones you do! They remind me of the mini Dunkin Donuts hash browns that I used to get as a kid but obviously majorly upgraded. Thanks!
In full agreement on the sour cream and applesauce combo as the best topping!
These were fantastic!!! Thank you, Deb! Happy Hanukkah! ❤️
So glad I found this. You are adorable!
Oh I love this and I loved your explanation regarding the oil!!!!!XXOO this made me verklempt that was my favorite sister's favorite word-- happy Chanukah 😘
My mom made these when I was a kid. She had German heritage and so we had lots of yummy German dishes. (We used applesauce!)
I just made your latkes! They look gorgeous! Im going to reheat in the oven tmr, as suggested! How do I store them overnight… cookie sheet, lined with foil, covered with Saran? Anyone!
Late to discover your TH-cam but I REALLY hope you're going to do more!!
My mom always made potato pancakes but she shredded her potatoes much finer and they were good but soggier and less crispy than I wanted. I’m gonna try it like this next time but don’t tell mom! Also, my mom usually added a bunch of chopped parsley, I don’t know if it really added any flavor but I like the green speckles🙂
Thank You from Germany!
I love Smitten Kitchen ,
Those look incredible 😋
Ohhh, this is too much... my mouth is watering and my mind is going back to great-grandma who used to make the best latkes....I remember grating the potatoes and checking my knuckles to make sure my skin was still intact....
I always grew up eating these in our Lithuanian-American Catholic home. I didn't even know they were associated with Hannukah!
This solved a mystery for me - in your recipe you say lie the potato side ways and I was always like 'how?' - I don't think I've seen a food processor in Australia with a massive chute and I wish they did!
You've convinced me to actually try peanut oil instead of vegetable oil for my latkes because you're right, they sometimes come out too heavy for me!
Peanut oil is the best! 👌 Flavor is incredible. Deliciousness!!! Been using for many years. 😋
So cool
Recipe starts at 1:28
I want to watch this sooo much but I’m supposed to be researching pies.
Yummy.....
What is the name of the tabletop gas appliance you are using to make those incredibly delicious looking Potato Latkes?
What is the gas burner you're using in this video? I'd like to purchase one for my kitchen!
great information, clearly demonstrated by ever so talented Deb. The repetitive music was distracting and unnecessary. Deb can handle the show beautifully w/o it.
Do these really cook all the way through inside?
Deb, yum! What do you do with the peanut oil when you're done?
Dispose of it safely! (Different rules for how to do this in different places.) There are times when I reuse oil but there isn't a lot here and it's pretty fragrant so I don't save it, unless, perhaps, I'm planning to make latkes again in the same week.
Could you use tapioca starch instead of potato starch?
Made these last night and they turned out perfectly. Deb, what is the brand of slotted spatula you are using?
Glad they were a hit! Absolutely obsessed with flexible spatulas (I have two): amzn.to/2TvX4fW
You literally blew my mind when you ran the food processor without the tube part and could put the whole potato in! As another person commented, I've been chopping my veggies for the shoot forever. But.. my food processor won't run if I don't have the tube on. Am I missing something or is it a limitation of my Cusinart, does anyone know?
It's just the model I have with a removable tube. (P.S. I hate it; it's much more awkward to use than the other models.)
I have an allium allergy, so I can't use onions in our latkes. I usually just use potatoes, but have wondered about adding grated zucchini to the mixture for moisture. Your thoughts?
Happy Thanksgiving - Happy Chanukah!!
I make them with a potato zucchini mix often, and have done for years. I do shred, salt, and squeeze some water out of the zucchini first. We really like them.
I wonder if you could use some carrot to get that sort of sweetness you get from onion?
@@katyweaver7689 Try some sweet potatoes in place of some of the potato- that is our favorite. Can add parsnips too.
😋😋😋😋😋❗️
goggles lady buy some wear them!
looks like a hashbrown
Hello your very funny
Well here's my tip. Keep always you onions in the fridge. You'll never cry again..Merry Christmas everyone.
I lost over 150 pounds eating these 3 times a day.
I do not learn... OK if the kids throw that line...
I never ever use just one grind. I use several. Honey, potato pancakes and latkes are two different recipes ... Hmmm ... Those are like tater tots ... But thanks for your take on Latkes.