munklunk: I made these last year, and holy shit. Easily the best latkes I’ve ever eaten.
That being said, the draining of potato water took forever, and I need much more meal than it called for. The recipe ended up making a ton of latkes, and there were none left over after.
I would also advise to make a small one as a test pancake, and adjusting seasoning/binders.
Pair this up with the Serious Eats “Jewish Brisket”, and you got yourself a party.
adamjm99: Old-Fashioned Latkes Recipe
http://www.seriouseats.com/recipes/2011/12/old-fashioned-latkes-chanukah-hanukah-potato-pancakes.html
YIELD: Makes 16 latkes, ACTIVE TIME: 1 hour, TOTAL TIME: 1 hour
**Ingredients**
* 4 1/2 pounds (2kg) russet potatoes (about 7 medium-large)
* 5 cups diced onion
* 4 eggs
* 1 1/4 cups matzo meal (more or less as needed)
* 2 tablespoons (30g) kosher salt, to taste
* Canola or peanut oil, for frying
* Applesauce and sour cream, for serving
**Preparation**
1. Shred potatoes with the grating disk of a food processor. After every 2 or 3 potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer potatoes to a large mixing bowl along with diced onion.
2. Let drained potato water sit, undisturbed, until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato and onion mixture with your hands. Mix in eggs, one at a time, alternating with 1/4-cup additions of matzo meal, until latke mix can be formed into patties that just stick together in your hands. Add salt incrementally.
3. Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when added to pan. Form a small amount of latke mix into a disk and fry on both sides until golden brown to test for seasoning. Taste and add more salt as needed.
4. Form latke mix into patties about 4 inches wide and 1 inch thick in the center. Slide into pan, cooking no more than 4 at a time. Fry until a golden-brown crust forms on bottom, then flip with a slotted spatula and fork until same color is achieved on other side. Flip as needed to get a firm, darker-than-golden crust on both sides.
5. Transfer to a sheet pan lined with paper towels to cool for 2 minutes, then serve with applesauce and sour cream at the table.
MyBurnerGotDeleted: >great [latkes] are… **thick and hefty**
Don’t come at my traditions like that. The crisp factor is all-important and you need some thin-ness for that
rubadub_dubs: You have my attention.
DeerMan420: smoke some marijuanika its time for hannukkah
jaimedarnell: This is a solid recipe. Use Crisco..thats my Jewish mothers rule.. I brought store brand veg oil home and she made me go back after hitting me with a wooden spoon.
BurritoInABowl: just wondering, how do you upload gifs longer than a minute to imgur?
maxitobonito: These are very similar to the Czech bramboráčky. The main difference in the recipe is that they use garlic instead of onion and marjoram. You can make them big, too, in which case it’d be a bramborkák, and top them with sauerkraut and smoked meat.
faayth: Wouldn’t the combination of sour cream and egg in the latkes make these not kosher? Not Jewish, but my understanding is you can’t mix dairy and poultry.
