Potato Latkes

Sure, fry them in a pan… but how much oil, what kind of oil, what level of crispitude is desired?  There are many things left out of Dave’s recipe.

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10 comments on “Potato Latkes
  1. Tamar says:

    Excellent questions. I’ve always wanted to know that! I only ever made sufganiot:

    http://holiday.allrecipes.com/az/Sufganiot.asp

    … and that was awhile back!

  2. Tamar says:

    Hm … another good place to see sufganiot is here:

    http://savtadotty.blogspot.com/2005/12/holiday-indigestion-for-sale.html

    Smiles.

  3. Still a great recipe love to find new ways to cook potatoes!

  4. madame l. says:

    http://www.npr.org/templates/story/story.php?storyId=5063158

    winer can’t cook for shit. he thinks he invented the latke for christsakes.

  5. Elayne Riggs says:

    Ah, latke time, I can hardly wait! My only dilemma is that I’m currently on a low-sodium thing, and latkes without salt tend to be fairly tasteless so I’m going to have to figure out how else to spice them up…

  6. Wendy says:

    My mom always uses peanut oil. Traditional and flavorful. And the more onion that goes in, the less salt you need. You can use matzo meal instead of flour, and some recipes call for a bit of baking powder.

    I’m going to make some on Tuesday for the deVilla Christmas party. I’m one of them now…and who doesn’t like fried potatoes?

  7. fp says:

    Here in Madison there is a long tradition of discussion and debate at the Hillel Center on the relative merits of Latkes versus Hamentaschen. This went on when I was a student here in the sixties, and it continues to this day. Who knows when it started? I googled it and found slim pickings. Our neighbor to the south, the University of Chicago, seems to dominate the online coverage of the issue. But I know the arguments are as finely drawn here at the Univ. of Wisconsin.

    As for me, “Give me latkes, or give me rugalach…” I think Patrick Henry said that first.

  8. Wendy says:

    OK, apples and oranges, but BOTH. Always both. But rarely on the same day. Poppyseed hamantaschen on Purim, latkes on Chanukah. Rugalach anytime, but no raisins in mine please.

  9. I am the unusual MOT that has always been revolted by even the mere mention of hamentashen. Excuse me while I go vomit, and then return to this post.

    Okay, brushed my teeth, had some water, feel much better.

    Latkes are deeply important to me. Have been so since early childhood. My grandmother (whose latkes are, of course, the best of all time, the finest ever made, the definitive recipe) would come over via subway and bus on Sundays, schlepping a potful of latkes for us to devour.

    I met my Significant Other in person at a NYC Latke Recipe Bake-Off . . . an offline meeting of online people, back before there were blogs or meet-ups or such things . . . when a bunch of C$ forumites decided to take the talk and turn it into action.

    So if not for latkes, who knows what would’ve become of my love life? Latkes: food for the soul, food for the heart.

  10. Danny says:

    I made latkes the other day that came out great but what scared me is that I started out with a new quart of canola oil and when I finished the bottle was EMPTY. Where’d it go? Granted, I made a LOT of latkes but…oy! They’re also impossible to make for a party without spending the whole night in the kitchen (drenched in oil) so make them a few days in advance, freeze them immediately (in plastic bags separated by pieces of wax paper) and then just before serving throw them in a 450 degree oven on cookie sheeets for about 20 minutes without thawing first. They will taste like you just made them. But never put them in the fridge and then heat up because they will be disgustingly soggy.

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