I love your newsletter. My only issue is with wringing out the potatoes. I have been making large batches (15 pounds or more of potatoes) for 30+ years. One year I tried wringing them out. They lost the soft centers. I keep the mixture in a large bowl and stir up the juice and starch as I get another spoonful to fry. I too use a food processor, though my father, who used to do the grating always said, "a little knuckle adds to the flavor." Also, I know the battle is between sourcream and applesauce, but I had a young guest ask for ketchup one year! And lastly, if you have enough leftover mix, it makes a great potato Kugel.
Thank you for your detailed instructions Ruth! We enjoy latkes made using a recipe in Joy of Cooking, although they may refer to them as potato pancakes. I've only made small quantities so I just wring the water out with my bare hands over a colander, but your use of cheese cloth sounds like a much better idea. I do love homemade applesauce.
Thank you for sharing all your Latke wisdom Ruth! This Sunday I may give it a try. It'd be my first time but I feel quite confident as I know I can go back to this post for all the needed guidance and tips ❤️
Dec 16, 2022·edited Dec 16, 2022Liked by Ruth Stroud
Ruth, your instructions are so precise and appealing, that if I do have a go at latkes, I'm all set. I know from experience that if a recipe addresses grater hole sizes and excess liquid (and you absolutely do), it's to be trusted. My only disappointment: No goose fat? 😭 I mean, you mentioned it first! Yeah, okay, not easily obtainable, but I'm thinking duck fat which my butcher carries... Oops 😬 Sorry, vegans.
I love your newsletter. My only issue is with wringing out the potatoes. I have been making large batches (15 pounds or more of potatoes) for 30+ years. One year I tried wringing them out. They lost the soft centers. I keep the mixture in a large bowl and stir up the juice and starch as I get another spoonful to fry. I too use a food processor, though my father, who used to do the grating always said, "a little knuckle adds to the flavor." Also, I know the battle is between sourcream and applesauce, but I had a young guest ask for ketchup one year! And lastly, if you have enough leftover mix, it makes a great potato Kugel.
Thank you for your detailed instructions Ruth! We enjoy latkes made using a recipe in Joy of Cooking, although they may refer to them as potato pancakes. I've only made small quantities so I just wring the water out with my bare hands over a colander, but your use of cheese cloth sounds like a much better idea. I do love homemade applesauce.
Ohhh. Yours are the best
Especially with your applesauce. Save some for my freezer. 😆
Thank you for sharing all your Latke wisdom Ruth! This Sunday I may give it a try. It'd be my first time but I feel quite confident as I know I can go back to this post for all the needed guidance and tips ❤️
Ruth, your instructions are so precise and appealing, that if I do have a go at latkes, I'm all set. I know from experience that if a recipe addresses grater hole sizes and excess liquid (and you absolutely do), it's to be trusted. My only disappointment: No goose fat? 😭 I mean, you mentioned it first! Yeah, okay, not easily obtainable, but I'm thinking duck fat which my butcher carries... Oops 😬 Sorry, vegans.