Recipes

[GingerPeach]

Today was my first time making latkes and I think they are a success.  I've been nibbling all morning.

I used Ina Garten's recipe, but also looked online for tips on serving if your guests aren't already present and you have to wait to serve.

Oh, my, there are some amazing tips out there.  

Oddly enough, Ina's recipe didn't call for salt, which I only noticed after I made my first few test latkes.  One of the onsite tips was to add salt after everything was mixed and only just before cooking, so I felt comfortable adding it later.  The tip mentions the fact that since the salt pulls the moisture from the potatoes, you'll have a soggy mess if you add it too soon.  

I wonder if that's why Ina forgot to include it.  She always salts everything as her mantra, as many know, is flavor, flavor, flavor.

I even wore my apron, something I rarely do since most of what I cook isn't in oil.  By the way, I used grapeseed oil and it worked beautifully.

Does anyone make latkes, either regularly or once in a while?

[Ladylaughsalot]

I love Latkes. I haven’t made any in years. Shucks, now ya got me craving some.  😉

[blackhole99]

My mom made the best latkas, grated the potatoes by hand, they were crispy and tender at the same time. I have made them, my husband loves them, but they are not as good as moms were.

[Mary Bailey]

I love them

I make my Lithuanian Grandmothers potato pancake recipe.

It's fabulous! with sour cream, Dad liked apple sauce

[Kitty Galore]

that's funny cause I made those tonight as well !   It's a recipe I got from a good friend of our's .  We always went to there house for Hanauka Sp) ?  We have since moved away and still get together just not at holiday time.  It was her Bubbas recipe (Jewish for grandmother)   They come  out perfect every time .  We serve them with applesauce. Oh and I go put kosher salt in when mixing them ,  the recipe calls for it at the time of mixing.

[Marp]

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@Mary Bailey wrote:

I love them

I make my Lithuanian Grandmothers potato pancake recipe.

It's fabulous! with sour cream, Dad liked apple sauce

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@Mary Bailey, would you be willing to share your grandmother's recipe?  My Lithuanian grandmother used to make them but over the years the recipe has gotten lost. 

Don't know if gram had a "secret ingredient", if the secret is the balance of ingredients or if it is just childhood memory but I've only been able to get close to the taste I remember.

ETA:  Yes to sour cream.  That is a must.

[Mary Bailey]

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@Marp wrote:

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@Mary Bailey wrote:

I love them

I make my Lithuanian Grandmothers potato pancake recipe.

It's fabulous! with sour cream, Dad liked apple sauce

---

@Mary Bailey, would you be willing to share your grandmother's recipe?  My Lithuanian grandmother used to make them but over the years the recipe has gotten lost. 

Don't know if gram had a "secret ingredient", if the secret is the balance of ingredients or if it is just childhood memory but I've only been able to get close to the taste I remember.

ETA:  Yes to sour cream.  That is a must.

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@Marp   I'd have to say it's all "to taste" now for me too.  I'll do the best I can.

5 grated large potatoes  (about 3 to 4#)

1 grated medium onion

1 large egg

3 or 4 tablespoons flour

1 or 2 teaspoons baking soda

pepper to taste

salt to taste (the key here is to go just to the point you think it may be a bit too salty then stop. Otherwise you won't have enough salt)

1 tablespoon oil

mix well. 

I put the mixture in a colander over a large bowl so the liquid drains out.

in electric frying pan. heat oil to 350 

I use small gravy ladle or 1/4 cup measuring cup  Smaller cook easier.  

Make sure the edges are well browned before turning.

drain on paper towels.

I hope I didn't forget any thing.

Dad said they should by silver dollar size.  I could never get them that small. LOL he also insisted on tasting the "ugly ones"  when I first started making them there were a lot of them.

Dad's gone now but DH & #1 son still love them.  Me too!

[Marp]

@Mary Bailey,  thank you so much.  Your recipe is pretty much in line with what I've done.  I'm wondering if the difference is that gram always fried in lard.

I get the "to taste".  That is how gram cooked, that is how mom cooked and that is how I cook.  No wonder the "recipes" get lost lol.

I do have one question though.  When you grate your potatoes and onions do you use the very fine grater on the side of grater box or do you essentially shred?  If memory serves (don't count too heavily on that) gram would use the finest grating side so the potatoes and onions were almost like a puree.  I'm thinking that because I remember her putting the potatoes and onions in a cheesecloth lined colander but am not sure if it was for the latkes or something else.

[Mary Bailey]

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@Marp wrote:

@Mary Bailey,  thank you so much.  Your recipe is pretty much in line with what I've done.  I'm wondering if the difference is that gram always fried in lard.

I get the "to taste".  That is how gram cooked, that is how mom cooked and that is how I cook.  No wonder the "recipes" get lost lol.

I do have one question though.  When you grate your potatoes and onions do you use the very fine grater on the side of grater box or do you essentially shred?  If memory serves (don't count too heavily on that) gram would use the finest grating side so the potatoes and onions were almost like a puree.  I'm thinking that because I remember her putting the potatoes and onions in a cheesecloth lined colander but am not sure if it was for the latkes or something else.

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@Marp   I actually don't "grate" I use my Ninja Kitchen center and pulse. Yes a puree is "grate" description.  LOL  I couldn't think of the word. I think your Gram & I end up with less watery pancakes.

My Mom doesn't drain out the liquid like I do. She just keeps stirring it in. 

[Somertime]

Easy peasy recipe!  You will need a food processor, not grating the potatoes!  2 large peeled potatoes cut into quarters, one large onion cut into quarters, one raw egg. Put potatoes into processor with steel blade, pulse until liquid, add onions and egg, pulse until well mixed then add salt to taste.  Pour into a colander and stir until all liquid is removed.  In a hot pan with oil, drop by tablespoons as few at a time, do not crowd the pan.  Drain and paper towels.  Eat!  Makes about 20.  You can increase the potatoes and onion and add one egg for every two large potatoes.  Quick, easy, delicious!  Serve with applesauce or sour cream!