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:
Beautiful lazy potato pancakes, be they tasted a treat too. Happy Hanukkah :)
Thanks for the tips on cooking my favorite potato dish. Yumm!
Can this be called hashbrowns Chef John?
similar, but HB don't contain eggs.
Could this same procedure be followed using sweet potatoes instead of russets?
I wonder if it would work to wring them out in a salad spinner. I'm gonna give it a go.
These look awesome! Fry them in some bacon fat. :)
I like potato pancakes with smoked butter fish, but taken from the freezer and thinly sliced. hot and ice-cold ... mmmm
Chef:
A salad spinner is definitely your friend.
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.
sure!
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.
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
Why are you taking out all the starch and onion flavour with the rinsing? It seems counterintuitive. Just asking.
Good question. All that starch would make the cakes gummy.
We have a similiar dish in Hungary but we also add smashed garlic, grated onions, flour and a bit more red pepper...
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?
time to bump this to the front page. tonight is the first night of chanuka:)
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!!!!
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.
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!
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
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
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?
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?
They get grey and ugly.
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?
NO! You have to rinse the starch off!
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