potato pancakes

**Obsessed** · 12-07-2009, 09:40 AM

I'd like to try to make some with my kids for Chanukah. Does anyone have a particularly good and easy recipe?

Thanks.

**Monkeydad** · 12-07-2009, 11:17 AM

I just use leftover (if possible) mashed potatoes with some finely chopped onions mixed into them. I butter my skillet, shape them and slap them on to be browned on each side.

They're so simple, yet SOOOOO delicious.

Also, check your grocery store for some MANISCHEWITZ Potato Latke Mix. It's Jewish and apparently makes some authentic-tasting potato latkes (basically potato pancakes). My wife from NY grew up eating latkes and I bought this mix and made them, she thought they were good. It's about a buck a box too. My local store has it in the pasta aisle actually.

**Scotto** · 12-07-2009, 12:31 PM

Originally Posted by buster

I just use leftover (if possible) mashed potatoes with some finely chopped onions mixed into them. I butter my skillet, shape them and slap them on to be browned on each side.

They're so simple, yet SOOOOO delicious.

Also, check your grocery store for some MANISCHEWITZ Potato Latke Mix. It's Jewish and apparently makes some authentic-tasting potato latkes (basically potato pancakes). My wife from NY grew up eating latkes and I bought this mix and made them, she thought they were good. It's about a buck a box too. My local store has it in the pasta aisle actually.

Shame on you for using mashed potatoes. That isn't a latke.

Anyway:
2 pounds Yukon Gold potatoes or russet potatoes, peeled
1 onion
1 egg
2 tablespoons matzo meal
S&P
vegetable oil for frying

Grate half of potatoes coarsely. Grate the other half finely with the onion. Dump into a colander over a bowl. Let drain for a few minutes. Dump out drained liquid, leaving potato starch in bowl. Add the remainder of the ingredients, with about a tsp of salt and some pepper.

Fry in about a 1/4" of oil. Use about 1/4 cup of mixture per latke, flattening them with a spatula when you put the, in. Get them dark golden brown.

If you do it right, you'll get shards of very crisp potato threads enclosing a gorgeous, creamy interior. Serve with lots of sour cream and applesauce.

**mk-ultra** · 12-07-2009, 12:36 PM

I posted this in the Red Sea Pedestrian's group. I was going to post a link to it as we got closer to Hannuka.

http://badgerandblade.com/vb/group.p...cussionid=1261

As a bonus, here is her brisket recipe: http://badgerandblade.com/vb/group.p...cussionid=1262

Please feel free to join the Red Sea Pedestrians group.

Happy Hannukah

**Confuzius** · 12-07-2009, 01:22 PM

Are there two different styles of latke/potato pancake?
I've had some that are kinda just like a think pancake of shredded potato with a bit of binder, and others that are thick puffy more mashed potato donuts almost.

**Obsessed** · 12-07-2009, 01:31 PM

Originally Posted by Confuzius

Are there two different styles of latke/potato pancake?

Yes - the ones my grandmother used to make, and everything else. (The same goes for chopped liver and chicken soup, by the way.)

**Sue** · 12-07-2009, 02:02 PM

I also use leftover mashed potatos, add a beat egg or two, S&P and diced onion. Form a patty and fry crisp. Serve with warmed applesauce or hot fried apples on the side. The sour cream side also sounds good never tried that.

Pierogi's are also a good easy potato side. Boil til they float, drain. Fry with sliced onion til browned and onion is tender. Serve with side sour cream. Smoked kielbasa in a bed of sweet kraut with pierogi's and sour cream and crunchy bread. Is it time for dinner?
Sue

**jlanger** · 12-07-2009, 09:25 PM

Originally Posted by Obsessed

Yes - the ones my grandmother used to make, and everything else. (The same goes for chopped liver and chicken soup, by the way.)

lol, my grandfather does a fairly good imitation of the potato pancakes my grandma used to make which btw was about the only thing she could make that was edible;)

**DSB** · 12-07-2009, 09:44 PM

Originally Posted by Obsessed

Yes - the ones my grandmother used to make, and everything else. (The same goes for chopped liver and chicken soup, by the way.)

We must be cousins, because that's MY grandmother who made the best latkes, chopped liver, and chicken soup!

In my experience, the best potato pancakes use shredded potatos grated by hand. I have many memories of injured knuckles from grating those potatos!

**bob.e** · 12-07-2009, 09:54 PM

Don't forget the applesauce for your potato pancakes we always put applesauce and cinnamon on our potato pancakes

**Obsessed** · 12-08-2009, 07:39 AM

Originally Posted by Scotto

Shame on you for using mashed potatoes. That isn't a latke.

Yeah, what's for lunch, corned beef on white with mayo?

(Just kidding; I appreciate any and all suggestions.)

Originally Posted by DSB

We must be cousins, because that's MY grandmother who made the best latkes, chopped liver, and chicken soup!

**The Nid Hog** · 12-09-2009, 12:05 PM

Wow--some very nice boxty recipes. I had no idea that so many of you gents were Irish!

**Monkeydad** · 12-10-2009, 11:53 AM

Originally Posted by The Nid Hog

Wow--some very nice boxty recipes. I had no idea that so many of you gents were Irish!

Actually, I am.

**jazzman** · 12-10-2009, 12:23 PM

If you don't scrape your knuckles while grating the potatoes or feel the sting of boiling oil while turning the latkes, you're not doing it right.

Happy Chanukah!!

**JPM** · 12-11-2009, 09:13 AM

I just use leftover (if possible) mashed potatoes with some finely chopped onions mixed into them. I butter my skillet, shape them and slap them on to be browned on each side.

That's how I do them, in a cast iron skillet to get that really nice brown crunchy outside.

**Monkeydad** · 12-14-2009, 08:18 AM

Originally Posted by Scotto

Shame on you for using mashed potatoes. That isn't a latke.

I'm not Jewish!

**sanuginz** · 12-14-2009, 08:45 AM

I enjoy this dish year round and it's a non-jewish east european dish. I prefer crunchy but some prefer soft... go figure there is no proper way. Double up on the sour cream. You can also use a mushroom sauce.

**Crazy Dave** · 12-14-2009, 08:45 AM

Originally Posted by Scotto

Shame on you for using mashed potatoes. That isn't a latke.

Anyway:
2 pounds Yukon Gold potatoes or russet potatoes, peeled
1 onion
1 egg
2 tablespoons matzo meal
S&P
vegetable oil for frying

Grate half of potatoes coarsely. Grate the other half finely with the onion. Dump into a colander over a bowl. Let drain for a few minutes. Dump out drained liquid, leaving potato starch in bowl. Add the remainder of the ingredients, with about a tsp of salt and some pepper.

Fry in about a 1/4" of oil. Use about 1/4 cup of mixture per latke, flattening them with a spatula when you put the, in. Get them dark golden brown.

If you do it right, you'll get shards of very crisp potato threads enclosing a gorgeous, creamy interior. Serve with lots of sour cream and applesauce.

This is similar to my recipe! The differences are that I grate all of the potatoes coarsely, I use flower when it is not Passover, I use more salt, and a throw a little schmaltz (chicken fat) into the oil to help with the browning. I make a lot and a freeze what I don't use. When reheating, you should toast them a little in the toaster or the oven to bring back the crispness. Leftover latkes go great with a beer!

Dave

**Obsessed** · 12-20-2009, 07:54 AM

Well, gents, I just wanted to report that my first attempt at potato pancakes came out ok. The outsides were burned, but they were otherwise not too bad. For a first try, I'll take it. Thanks for the recipes and advice.

**Alacrity59** · 12-20-2009, 08:24 AM

Sunday morning here and after a breakfast of mashed potato pancakes (egg and green onions added) I've stumbled over this thread. Not having any sour cream we used some tzatziki.

There is a website called "Feed me Bubba" if you want to see a Latke expert in action check out episode 13.

http://welcome.chalutzproductions.com/