Latkes are a favorite although I do not fix them often. My mother made homemade applesauce with a certain apple, perhaps a Jonathan or similar leaving the skin on. It was a beautiful pink shade and so delicious. Thank you!
I wonder if aquafaba (the juice from canned garbanzo beans often used as an egg substitute in vegan dishes) would be a better option in your vegan latkes? I’m not motivated enough to make latkes in general so I’ll just leave this for your future experiment! The corn elotes are intriguing, tho!
Potato pancakes - Claire loves to make them for the kids. They love them with applesauce. The oxygen reaction that turns them gray is easily counteracted by going into orbit and opening the door. No oxygen - no graying! Plus they dry out nicely that way!
Your comment about lots of oil is spot on. Although your heart and arteries won't be excited by it, oil definitely gives you that nice crispiness and flavor. I recall the first time I made chopped chicken livers using a Jaques Pepin recipe. Which called for an entire stick of butter! Yep, the secret ingredient of tasty cooking - lots of oil, be it EVOO or butter or whatever.
Nice coincidence that you're posting a how-to this week. Because I'll be doing the same. How to make Crowden-approved sourdough bread. Yum!
Yours are more golden (and prettier) than mine. That's a great tip about the onion preventing the potatoes turning color! I'm in total agree on the homemade applesauce. Thanks, Ruth!
When you know the ropes in the kitchen, alternatives can be found. What a great idea!
Latkes are a favorite although I do not fix them often. My mother made homemade applesauce with a certain apple, perhaps a Jonathan or similar leaving the skin on. It was a beautiful pink shade and so delicious. Thank you!
Ok I will definitely be trying this but also just wanted to say that header video is MESMERIZING. I could watch latkes sizzle all day!
I wonder if aquafaba (the juice from canned garbanzo beans often used as an egg substitute in vegan dishes) would be a better option in your vegan latkes? I’m not motivated enough to make latkes in general so I’ll just leave this for your future experiment! The corn elotes are intriguing, tho!
I’ve never made latkes but it looks like a fun recipe to try. Happy Hanukkah!
Potato pancakes - Claire loves to make them for the kids. They love them with applesauce. The oxygen reaction that turns them gray is easily counteracted by going into orbit and opening the door. No oxygen - no graying! Plus they dry out nicely that way!
Your comment about lots of oil is spot on. Although your heart and arteries won't be excited by it, oil definitely gives you that nice crispiness and flavor. I recall the first time I made chopped chicken livers using a Jaques Pepin recipe. Which called for an entire stick of butter! Yep, the secret ingredient of tasty cooking - lots of oil, be it EVOO or butter or whatever.
Nice coincidence that you're posting a how-to this week. Because I'll be doing the same. How to make Crowden-approved sourdough bread. Yum!
Yours are more golden (and prettier) than mine. That's a great tip about the onion preventing the potatoes turning color! I'm in total agree on the homemade applesauce. Thanks, Ruth!