Comments on: Potato Latke Master Recipe

By: Sally Sherman

Sally Sherman — Thu, 22 Dec 2011 21:17:47 +0000

Asked the question and voila, there is the answer or answers.
Useful responses including the removal of fried latke with
wire chan. Never thought of that…Perfect. Thanks

By: Sandy

Sandy — Sun, 20 Nov 2011 13:20:17 +0000

Has anyone tried making Latkes from taters tots or store bought hash browns? Family getting too big- need to make 100 latkes.

By: Big Dog

Big Dog — Sat, 04 Dec 2010 20:30:44 +0000

I’ve been cooking Chanukah latkes for years and have perfected the receipe over the years…I always cook a minimum of 20 lbs., this year we’re going for 35 lbs. The secret to great latkes is the potato/onion ratio. The drying is important, but to make exceptional latkes that everyone comes back for year after year is the 5/1 ratio. If you’re cooking small batches, 5 potatos to one onion works great. for larger crowds, 5 pounds to one pound is a great way to measure. As far as oil is concerned, I prefer a standard vegitable oil that frys better than Canola or Olive oil. Crisco, Wesson or any store brand can last longer and leave less oil in the latke than most of the lighter oils…Last tip…Use an oriental chan to drain the latke after frying right over the pan. While hot, the oil falls right back into the pan for the next batch…

By: Leah

Leah — Thu, 02 Dec 2010 08:13:29 +0000

I think the reason the olive oil was suggested was — we eat latkes on Chanukah to commemorate the miracle of the olive oil miraculously burning for 8 days in the Bais Hamikdash. Adding a touch of olive oil to another oil, like canola, will do just fine!

By: masg-n-go

masg-n-go — Wed, 01 Dec 2010 02:37:31 +0000

Hi just checking recipes for the holiday latkes. As a child growing up, my mom made latkes by putting potatoes and water into a blender and making slush. She then poured it into a mesh strainer and let the juice drain out. We used to get to play in the starch. She then added blended onion, eggs and flour. Not sure about any baking powder. Then dropped into the electric skillet to fry golden brown. Unfortunately mom hasnt been around for 6 years now. And she didnt leave a written recipe. Anyone make them that way?
Happy Hanukkah to all.

By: irishgirl

irishgirl — Mon, 29 Mar 2010 15:32:41 +0000

i’m an irish-catholic kid going to a seder and was asked to make latkes (i’m irish,so potatos aren’t unfamiliar territory..throw in the 4 glasses of wine and it could be st paddy’s day!!!) it’s in 8 hrs, so thank you for your advice and comments!!!! i hope they’re a hit! happy holidays

By: Michael

Michael — Sat, 19 Dec 2009 02:47:05 +0000

I love your proportions. I have two differences:

(1) I, personally, do something nobody else has seemed to suggest. I *never* peel the potatoes. I like preserving the nutrients in the skin, and it adds what I consider to be a great texture to the latke.

(2) I do press drain the potatoes, but I don’t go through the rinsing and drying process. As “Arthur” commented last year, a slightly soggy batter makes for a thinner and crispier latke that my family tends to prefer. Also, the extra batter juices can be used to spoon over the latkes in the frying pan to plug up holes, which seems to help hold the pancake together during turning.

It’s always worked for me. Any thoughts? Also, I have always used canola oil for frying, but the olive oil sounds like a good idea. Any thoughts on combining oils?

By: Michael

Michael — Sat, 19 Dec 2009 02:45:47 +0000

I love your proportions. I have two differences:

It’s always worked for me. Any thoughts?

By: Masha

Masha — Sun, 13 Dec 2009 06:17:36 +0000

Very interesting! I made mine for years out of Joan Nathan’s book (Jewish Holiday Kitchen) and am very happy. But some of the suggestions here are very interesting and I want to try them out.
Question: anyone tried making latkes in a deep fryer? How d’you do it? It puzzles me: I always give mine a little pat when I spoon then=m out into the pan. How do you maintain the shape of a latke rather than a ball?

By: Howie on the Hill

Howie on the Hill — Fri, 11 Dec 2009 23:52:34 +0000

I like a little chopped green onion and chopped garlic in my latkas. I serve them with a sourcream-dill sauce.

Gut Shabbot t…now off.