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.
Loren, I love your comment! I too hate wringing out the potatoes. Maybe I’ll try it your way. My latkes tend to be crispy without the soft centers. I prefer them like that, but maybe I should try leaving in more moisture and make them thicker. As with most traditional Jewish foods—like matzo balls, kugel, applesauce and everything else—there’s a debate to be had.
Ketchup kind of makes sense—we eat it with French fries, right? Joan Nathan lists sugar as one of her suggested toppings and raisins as a mix-in for leftover batter. I prefer your idea of making a potato kugel out of it! And my mother would have agreed with your father about the bloody knuckle!
One question: 15 lbs is a lot! Do you freeze them?
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.
Thanks for your comment, Vicki! I haven't checked out the Joy of Cooking recipe, but now I will. In small quantities, it's probably easy to just squish out the water in a colander, as you suggest. Homemade applesauce is really delicious. My mother used to service it with raisins and cinnamon! Wishing you and yours a very Happy Holiday!
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 ❤️
Thanks, Sinù! There are probably as many ways to make latkes as there are cooks! If you make them by hand and not in mass, it's a whole lot easier. I hope to try some of the variations and see what I come up with in the future, but my family prefers the classics!
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 bet they would be very tasty with goose fat--or maybe duck fat too. I'm sure they were also made with schmaltz--chicken fat--but I haven't seen that mentioned in any of the sources I checked. Maybe that's a future post if and when I recover from an overdose of latkes! 😆
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.
Loren, I love your comment! I too hate wringing out the potatoes. Maybe I’ll try it your way. My latkes tend to be crispy without the soft centers. I prefer them like that, but maybe I should try leaving in more moisture and make them thicker. As with most traditional Jewish foods—like matzo balls, kugel, applesauce and everything else—there’s a debate to be had.
Ketchup kind of makes sense—we eat it with French fries, right? Joan Nathan lists sugar as one of her suggested toppings and raisins as a mix-in for leftover batter. I prefer your idea of making a potato kugel out of it! And my mother would have agreed with your father about the bloody knuckle!
One question: 15 lbs is a lot! Do you freeze them?
Leftovers? HAHAHA. I also make brisket and they (25+ people) never leave any behind. Salad, yes. Latkes and brisket, none. Chag sameach!
How terrific! We love a good brisket too! Chag sameach!
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.
Thanks for your comment, Vicki! I haven't checked out the Joy of Cooking recipe, but now I will. In small quantities, it's probably easy to just squish out the water in a colander, as you suggest. Homemade applesauce is really delicious. My mother used to service it with raisins and cinnamon! Wishing you and yours a very Happy Holiday!
You too Ruth!
Ohhh. Yours are the best
Especially with your applesauce. Save some for my freezer. 😆
I definitely will, Judy! Will miss you Sunday!
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 ❤️
Thanks, Sinù! There are probably as many ways to make latkes as there are cooks! If you make them by hand and not in mass, it's a whole lot easier. I hope to try some of the variations and see what I come up with in the future, but my family prefers the classics!
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 bet they would be very tasty with goose fat--or maybe duck fat too. I'm sure they were also made with schmaltz--chicken fat--but I haven't seen that mentioned in any of the sources I checked. Maybe that's a future post if and when I recover from an overdose of latkes! 😆