Thursday, December 22, 2011

Crispy Crusty Potato Pancakes! (Symbolic Oil Sold Separately)

There's nothing like freshly fried potato pancakes, and thanks to Hanukkah, you can't visit a food blog right now without seeing a gorgeous-looking potato latke recipe.

I'm quite proud of my version, so I decided to repost this video from last year. We garnished this with smoked salmon, but truth be told, my favorite way to enjoy them is topped with applesauce and sour cream. I hope you enjoy seeing this potato pancake recipe again, and if you’re watching this for the first time, I really hope you give it a try. A happy
Hanukkah to all those celebrating, and as always, enjoy!

Potato Pancakes – Squeeze and Be Squeezed



Click here for the original post and ingredient amounts.

28 comments:

Anna Johnston said...

Beautiful lazy potato pancakes, be they tasted a treat too. Happy Hanukkah :)

JoAnn said...

Thanks for the tips on cooking my favorite potato dish. Yumm!

John Mathew said...

Can this be called hashbrowns Chef John?

Chef John said...

similar, but HB don't contain eggs.

Anonymous said...

Could this same procedure be followed using sweet potatoes instead of russets?

Anonymous said...

I wonder if it would work to wring them out in a salad spinner. I'm gonna give it a go.

Anonymous said...

These look awesome! Fry them in some bacon fat. :)

Egucis said...

I like potato pancakes with smoked butter fish, but taken from the freezer and thinly sliced. hot and ice-cold ... mmmm

Steve said...

Chef:

A salad spinner is definitely your friend.

Rita said...

instead of grating the onions, would the chopper/mincer could be used instead? only because, i know i'll hate life if i start grating those darn onions.

Chef John said...

sure!

Anonymous said...

A salad spinner won't squeeze out the moisture that is inside the shreds. When I really need to do this, I use a potato ricer. When the shreds are raw they are tough enough that the ricer won't be able to extrude them through the holes, but it does get out most of the moisture.

Anonymous said...

I par-boil the grated potato for 5 minutes in a huge pot of boiling water, take them out with a large sieve and pop into very cold water. Then I wring them out tightly in a stack of clean dish towels to remove all the water. When I first tried this method, I was sure I would end up with mashed potatoes, but the potato "bits" hold their shape and the texture of the latkes is always perfect, never raw tasting on the inside. Just thought I would share....hope that's ok....thanks!
Karen

andrewaway said...

Why are you taking out all the starch and onion flavour with the rinsing? It seems counterintuitive. Just asking.

Chef John said...

Good question. All that starch would make the cakes gummy.

Zoli said...

We have a similiar dish in Hungary but we also add smashed garlic, grated onions, flour and a bit more red pepper...

Anonymous said...

Tried this recipe yesterday.
Family just loved it.

Main difference from other potato pancake recipes is the soaking and drying of the potatoes.
I have made them without doing this, the potatoes were still brown and crispy. Is there a particular reason for doing this?

Anonymous said...

time to bump this to the front page. tonight is the first night of chanuka:)

Caroline Braz said...

Chef John, i just LOVE your blog!! Its amazing, your recipes are so confy and delicious!! Im from Brazil and I try to follow even when i dont find the ingredient, sometimes i change it... But works great!!!

Thanks for all the awesome videos!
Merry Christmas!!!!

Tidewater Epicurean said...

Made these for Christmas morning breakfast. My husband said they were the best he ever had. Thanks Chef John. BTW, we made your Rum/Burbon balls today. They were a big hit also. This is my new favorite food site. The videos help me a lot. Suzy.

Anonymous said...

I see someone has already asked this question, but I don't see an answer to it yet. Why do you have to soak them, just to turn around and spend lots of time drying them off. Can you skip this step and just shred them and add the egg mixture and cook? What's the difference? Thanks!

Anonymous said...

This is one hot potato dish! crispy and spiciy
perfect dish for fryin up in the CAST IRON . tabasco for thy cyane kick!
thx John
cheers Mark

Rahima said...

Dear chef john,
You said the only way to ruin this dish, is the water left in there after drying up,

I had no enough time, so i remembered once my mom used the washing machine drying only spin option to make some dry vegtables in a bag, i confused and used the dryer machine instead and for days our laundry smelled of rotten potatoes LOL;

another mistake, you mentioned large eggs, but i think what i used was large mentioned on the box but after mixing i had a liquid dough insted of what you got in the video :p

After all those mix ups, it turn very good actually and my family loved it :)
So, thanks for the great job

Regards,
Rahima

cancermonkey68 said...

you mentioned (and i have always heard) about the dangers of the potatoes oxidizing... what is the danger/result of the oxidizing? does it affect the taste? and ultimately, you have brown-"browned" potato cakes, so if the potatoes turn brown from oxidation... how/why is this a problem?

cancermonkey68 said...

you mentioned (and i have always heard) about the dangers of the potatoes oxidizing... what is the danger/result of the oxidizing? does it affect the taste? and ultimately, you have brown-"browned" potato cakes, so if the potatoes turn brown from oxidation... how/why is this a problem?

Chef John said...

They get grey and ugly.

GabeNeo said...

Couldn't you just grade everything in bowl -- onions and taters, cover them with saran wrap --- then just mix it all together with eggs mixture.. without the water dousing in the beginning?

Chef John said...

NO! You have to rinse the starch off!