Potato Latkes

[Jenise]

There's some debate out there about how find to grate the potatoes, and whether to mix them with matzoh crumbs or flour and baking powder. One version ends up looking more like hashed browns, and the other is more of a cake. If you have an opinion on it, which is the most correct?

A latke should be more shreddy than rosti but less shreddy than hash browns. Probably matzo crumbs are best but we're just discussing the binder: you should taste more egg and onion (and potato!) than binder.

It's really the same discussion as for crab cake: do you want it more crabby or more cakey?

The round vs square knish issue is totally different.

It's really the same discussion as for crab cake: do you want it more crabby or more cakey?

I haven't actually made them so interested to hear what folks have to say. I really like them and plan to make some soon. As to the above, I prefer more crabby than cakey. Same would go for Latkes.

This was posted on their facebook page. Pretty simple. http://www.epicurious.com/recipes/food/views/potato-latkes-104406 This will be my base for my first attempt.

Cheers,

Jason

[Robin Garr]

This recipe from a Jewish organization makes a strong statement: "Perfect" latkes!

How to Make Perfect Latkes for Hanukkah

This recipe from a Jewish organization makes a strong statement: "Perfect" latkes!

How to Make Perfect Latkes for Hanukkah

That's pretty much how we always made them. We prefer the potato to be course and they gotta be crispy. For some reason, the restaurants in our area seem to think latkes should be some sort of mushy, half fried, mashed potato concoction. Bleh.

[Jenise]

Jason, that's the first latke recipe I've seen that had NEITHER flour nor matzoh crumbs!

What got me started on this was a friend sending out this recipe a few days ago, announcing that this was what she was making for Christmas dinner:

http://cooking.nytimes.com/recipes/1015 ... gn=website

So I looked at it and was surprised by the use of flour, plus the relatively high proportion of flour to potato. Note she calls for 1/2 c flour for two potatoes where Robin's recipe has 1/2 c of matzoh for five potatoes. Then I read through the comments and every single responder said basically that they make theirs with matzoh instead. Some described grinding their potatoes for a finer crumb where others clearly preferred more of a hashed brown effect.

I've never had them the cake-y way, but I'm guessing from Jeff's very apt comparison to crab cakes I'm a shreddy/hashed brown kind of girl. I should probably make both so I can say that with more authority.

Speaking of potatoes, last week I needed to make mashed potatoes for a brandade. I had to buy and cook four lots of potatoes before I got a batch that wasn't glue-y. Recent freezing temps have ruined local supplies--a problem I used to have every winter in Alaska and had forgotten about.

It's really the same discussion as for crab cake: do you want it more crabby or more cakey?

I haven't actually made them so interested to hear what folks have to say. I really like them and plan to make some soon. As to the above, I prefer more crabby than cakey. Same would go for Latkes.

I prefer crabby, too. [Cue Pumpkin. ] But you pay a price in texture. The crabby ones tend to fall apart as soon as you fork them. [Cue... oh never mind.] The cakey ones will cut and break more like you expect, and they'll hang in there while you dip them in a sauce. For the crabby ones, you may end up shoveling.

This was posted on their facebook page. Pretty simple. http://www.epicurious.com/recipes/food/views/potato-latkes-104406 This will be my base for my first attempt.

Let us know how it goes. I bet a tablespoon or two of flour/matzo crumbs will help the patties stay together better.

It's really the same discussion as for crab cake: do you want it more crabby or more cakey?

I haven't actually made them so interested to hear what folks have to say. I really like them and plan to make some soon. As to the above, I prefer more crabby than cakey. Same would go for Latkes.

I prefer crabby, too. [Cue Pumpkin. ] But you pay a price in texture. The crabby ones tend to fall apart as soon as you fork them. [Cue... oh never mind.] The cakey ones will cut and break more like you expect, and they'll hang in there while you dip them in a sauce. For the crabby ones, you may end up shoveling.

This was posted on their facebook page. Pretty simple. http://www.epicurious.com/recipes/food/views/potato-latkes-104406 This will be my base for my first attempt.

Let us know how it goes. I bet a tablespoon or two of flour/matzo crumbs will help the patties stay together better.

My plan was to add a little matzo.

Stand by.

J

[Robin Garr]

Hauling the conversation back to latkes, here are ours from last night. I thought they came out really well.

Latkes20161224.jpg

[Jenise]

Those are gorgeous, Robin. Much prettier than mine were this morning because I rushed myself and didn't squeeze/dry the potatoes before frying (I saw the water in the bottom of the bowl when I scooped out the patties and went "uh oh").

I served them with pork sausage--talk about working both sides of the aisle!