Comments on: Potato Latke Master Recipe

By: DeisCane

DeisCane — Mon, 30 Jun 2008 13:10:00 +0000

Still, EVOO has too much flavor, imo. XLOO is much better.

By: Michelle

Michelle — Sat, 28 Jun 2008 16:27:12 +0000

You can raise the extra-virgin olive oil smoke point by adding garlic or onion to the oil while heating it, maintaining the health benefits while enjoying the flavor.

By: Erica

Erica — Sat, 19 Apr 2008 22:17:40 +0000

I don’t get it..what’s the big secret about your father-in-law’s latke’s? It’s not like he’s Toll House or Duncan Hines, for crying out loud.

Make these and let them think you stole the recipe!

By: Rachael

Rachael — Sun, 23 Mar 2008 17:04:51 +0000

Thanks so much for putting this in writing. I married into my husbands family 9 years 10 months ago. We just moved out of state.so this year I’m incharge of making the latkes. I’m only allowed to get the recipe from my father in law after we’ve been married for 10 years. I’ve watched in on making them last year in December but wasn’t allowed to have the reciepe. this is exactly what I needed. I feel like I just cheated my father in law out of a sacred family secret

By: trama

trama — Wed, 11 Apr 2007 11:50:19 +0000

Ich erklare meinen Freunden uber diese Seite. Interessieren!

By: Becki

Becki — Sat, 06 Jan 2007 21:51:42 +0000

I have made latkes like this forever. I was teachimg my 10th grade class how to make crisp, WHITE latkes. And the old timer lady in the litchen thought I was nuts for peeling the taters and for soaking them in ice water. She tossed the whole potato and the rusult was clay brown colored batter ( not sure above about the onion thing as she put DID put onion in hers). GAG! Her latkes turned out lime green…gag. Ours…beautiful brown on the outside, white on the inside.

I saw Marth Stewart stole my ( and yours) recipe!

FYI..pet peeve on Latke cooking: DON”T press latkes to be flat…yuck…

By: judi

judi — Thu, 28 Dec 2006 21:37:38 +0000

Late latke tip- if you grate the onions and add them to cold water along with the potatoes, you get a pleasant onion flavor that permeates the latkes but isn’t overbearing. Just pull handfuls of potato & onion as you need them , squeeze as dry as possible, mix with an egg and ample salt and matza meal, press into pancake shape and fry in hot oil.

I use the medium shred wheel most of the time, but the fine shredder makes really crispy latkes.

By: elf

elf — Thu, 28 Dec 2006 05:21:01 +0000

Jabbett said:
Extra virgin olive oil is usually reserved for sauces and dressings — occasions when you want to take advantage of its strong, fruity flavor. If you fried with it, I think the oil’s taste would be overwhelming (and way to expensive to use in such quantity)

EVOO is not recommended for frying (especially deep frying) because of its low smoke point. Refined olive oil is better. Unfortunately, it is not necessarily cheaper (at least according to America’s Test Kitchen).

I usually use canola oil for frying, but I like the idea of using olive oil on Chanukkah. Maybe next year I’ll buy some refined OO.

By: EtTuBrute2

EtTuBrute2 — Mon, 25 Dec 2006 04:51:31 +0000

Thanks for the recipe. I made them tonight for a belated Hanukkah party, and they came out great!

One thing, though. I’m not sure if I had enough onion. The concept of a “medium” onion is fairly subjective, and I’m not sure if I had enough. I like the idea of giving a weight to the quantity of potatoes (as opposed to a number of potatoes, like many other recipes give). Would it be possible to say how many ounces or pounds of onion should be bought at the grocery store?

Thanks,
David in South Florida

By: DeisCane

DeisCane — Sun, 24 Dec 2006 09:59:19 +0000

Actually, the poster said, “as an alternative to frying,” not, “as an alternative to deep frying.”