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December 07, 2010

Comments

judy

I hand grated my potatoes and my onion (lots of tears) - but I used Yukon Gold potatoes and they were the BEST latkes I've ever made. Yukon Gold are almost creamy. Oh, and I need a new food processor. My old one broke almost a year ago and boy do I miss it!

Sandy

Honestly, if I came across this method somewhere else, I'd say, "Oven-fried, shmoven-fried, this will never work." But with your stamp of approval, I'll try this next year!

twitter.com/mlewyn

What I do is split the difference- I pan fry, but use a token amount of oil, instead of bathing the food in oil. I figure that since the Maccabees didn't use a ton of oil why should I? (Plus it creates less of a mess, is healthier etc).

By the way I discovered something pretty neat: cake/brownie mix coheres pan fried (not completely, but just enough to be more than a tub of goo) and tastes great!

Rachel K.

OK, I'll admit it. I wimped out this year and bought expensive latkes from Barry's Deli in Waban! But they're really good! Although- I probably would have been just fine with the Trader Joe's frozen latkes. :)

scott

I've recently experimented with what apparently is culinary taboo. After reading recipe after recipe instructing me to squeeze all the liquid from the shredded potatoes, my father said not to bother. Adding matzo meal would do just as well. I didn't have any, so I used regular store-bought bread crumbs. The result was pretty darned good, and significantly less work.

4-5 med potatoes, 1 small onion, 1 egg, approximately 1/2 cup of bread crumbs... fried it in peanut oil in the cast iron skillet.

Sandy

I never squeezed the liquid. Heresy, I know! In fact, I put all the ingredients -- chunks of potato, chunks of onion, matzo meal, egg, salt -- right into an old blender. Press "grate". Pour straight into the frying pan. Delicious!

Katy

I guess it's sacrilege to use Manischewitz?

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