lynn Posted November 7, 2011 Share Posted November 7, 2011 This is something I always wanted to try. Is there an easy recipe? Can you make batter the night before? Besides apple sauce what else do your serve them with? any other serving suggestions or ideas? Quote Link to comment Share on other sites More sharing options...
Blueridge Posted November 7, 2011 Share Posted November 7, 2011 We make a HUGE batch every year at Hanukkah, and have such sweet memories of it. I don't think you can make them ahead because the shredded potatoes darken quickly, but I think King Arthur carries a box mix. We make both the traditional potato latkes that we serve with applesauce and sour cream, and a sweet potato version that we serve with cinnamon honey. :drool5: We use a simple recipe from here: http://chalutzproductions.com/FeedMeBubbe/Recipes/Recipe13.html Quote Link to comment Share on other sites More sharing options...
ReneeK Posted November 7, 2011 Share Posted November 7, 2011 At our annual Hanukkah party for the congregation we make several dips: Sour Cream Smoked salmon in cream cheese Roasted red pepper Salsa Apple sauce in different flavors Pineapple with cottage cheese I can't think of the other dips now but just about anything goes with latkes. We have used both fresh and frozen and I don't think I would prepare the batter the night before either. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 7, 2011 Share Posted November 7, 2011 I am so hungry right now. I eat latkes with...anything? My hands? Sour cream and hot sauce? More latkes? If you can make pancakes then you can make latkes. Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted November 8, 2011 Share Posted November 8, 2011 I usually puree the onion and about 1/2 the potatoes, then combine with the shredded potatoes. It makes them deliciously creamy. Oh, yum. Channukah is coming and we only do latkes then and for pesach to keep them special. Oh, yum. Sigh. Quote Link to comment Share on other sites More sharing options...
Rivka Posted November 8, 2011 Share Posted November 8, 2011 Oooooh. Now I want latkes. Quote Link to comment Share on other sites More sharing options...
arghmatey Posted November 8, 2011 Share Posted November 8, 2011 Latkes = Love. We make a sour cream and horseradish dip for them. Quote Link to comment Share on other sites More sharing options...
kewb Posted November 8, 2011 Share Posted November 8, 2011 The best way to make latkes is to have my mother-in-law make them. After that, I buy them at the Deli. I rarely make them because I hate the way fried foods linger in the air for days on end. But, on the rare occasion that I will actually make them myself I use this recipe: http://www.nycnosh.com/?p=98. Sometimes, I like to make zucchini latkes instead of potato. I prefer sour cream with my latkes. But, if having a meat meal-applesauce. Quote Link to comment Share on other sites More sharing options...
heartosunshine Posted November 8, 2011 Share Posted November 8, 2011 Latkes = Love. We make a sour cream and horseradish dip for them. :iagree: I'm going to have to try that dip! Yummy! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 8, 2011 Share Posted November 8, 2011 Latke making is one of those times I find having a French Mandoline invaluable. Run the long way the strips are long and uniform and the cooked texture turns out "lacy." Do squeeze the shredded potatoes very well (several times) in cheese-cloth until dry. For a topping nothing, to my mind, beats Russian-style sour cream (substitue with crème fraîche, but not American-style sour cream) and Salmon roe caviar. Mmmmmm. Bill Quote Link to comment Share on other sites More sharing options...
ErinD Posted November 8, 2011 Share Posted November 8, 2011 Well, I hope you're all happy - my mouth is watering now. :lol: Quote Link to comment Share on other sites More sharing options...
Rivka Posted November 8, 2011 Share Posted November 8, 2011 For a topping nothing, to my mind, beats Russian-style sour cream (substitue with crème fraîche, but not American-style sour cream) and Salmon roe caviar. Mmmmmm. Bill What time should I come over!? Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 8, 2011 Share Posted November 8, 2011 What time should I come over!? Be here by sun-down as you don't want to miss seeing William light the Chanukiah (so cute! :D). Bill Quote Link to comment Share on other sites More sharing options...
JennyD Posted November 8, 2011 Share Posted November 8, 2011 On making them ahead: I recently read a recipe that called for parboiling the potatoes first to make the frying go faster (e.g., at a party). I wonder what would happen if you parboiled and grated the potatoes the day before? I might give that a try with, like, one potato some time, just to see. Also, my mom always makes her latkes ahead and freezes them. Generally they reheat quite nicely, although still not the same as just made. Quote Link to comment Share on other sites More sharing options...
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