by micki barzilay
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A&M's Testing Notes:
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6
Yukon gold potatoes, peeled and grated (about 2 pounds)
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1 tablespoon
salt
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1 to 1 1/2 teaspoon
white pepper
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4 tablespoons
finely chopped chives, or more to taste (divided use)
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2
eggs
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2 tablespoons
pastry flour (or substitute 1 tablespoon AP flour + 1 tablespoon cake flour)
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3 cups
panko breadcrumbs (extra crispy)
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Wash, peel and (medium) grate Yukon gold potatoes. Squeeze and drain excess potato liquid once grated.
Ask the hotline about this step!Add salt, white pepper, and 3 tablespoons of finely chopped chives. In a separate bowl beat 2 eggs till frothy.
Ask the hotline about this step!Add eggs to potato mixture. Add in flour and mix thoroughly. Form into patties as noted below and cover with the panko breadcrumbs so you no longer see the potato.
Ask the hotline about this step!Before you begin the frying process, mix the sour cream together with another tablespoon (or more to taste if you wish) of the finely chopped chives and refrigerate.
Ask the hotline about this step!Using a large skillet, heat oil which should cover the bottom of skillet and 1/2 way up the sides of the patties. Test first by dropping a teaspoon of mixture into hot oil. It should quickly fry but not so hot it burns (just like when making falafels). The secret is getting the oil to the correct frying temperature so as to flash cook the potatoes to crispy perfection on the outside but remain soft yet cooked on the inside. When forming the patties they should be about 3 inches wide and 1/2 inch thick. Once you've cooked the potato pancakes serve hot immediately along with the cold sour cream & chive mixture. Of course if you prefer you can go with the sour cream and applesauce omiting the chives, but I always prefer savory vs. sweet. My Italian partner Louis (originally from Brooklyn) on the other hand prefers ketchup since he thinks he's eating hashbrowns -- just shaped like a patty!
Ask the hotline about this step!I tried this recipe. All I can say is Amazing!! My wife doesn't like fried food that much but she loved this dish. So much flavor in the cakes!! Yumm
I just joined up so that I can comment on the Latke. I have never heard of this dish before today, but I am certainly going to try it. The step by step photos really help a lot. I think I will have this for Christmas breakfast; it looks yummy. I'll let you know how it turns out.
I just joined up so that I can comment on the Latke. I have never heard of this dish before today, but I am certainly going to try it. The step by step photos really help a lot. I think I will have this for Christmas breakfast; it looks yummy. I'll let you know how it turns out.
I'm not jewish, but my goodness this is one beautiful dish, just the right amount for a snack or appetizer. Thank you for sharing such a wonderful delightful recipe.
I totally never thought of adding chives to the sour cream for latkes--baked potatoes, yes, but never latkes-- but now it seems so incandescently obvious!
My husband also drowns his latkes in ketchup. But then again, he does the same thing to matzoh brie too! Shocking that I still let him eat at the same table with us! I love the panko coating idea. Just brilliant. Can't wait to try it!
Just found these and bookmarked them. Look fantastic!
Sounds great and I plan to try, but really, all that fuss about "pastry flour" or else substitute with all-purpose+cake flour combo. there are only two tbspns total for six potatoes. What POSSIBLE difference could it really make if I just use 2 tbspns of all purpose flour and call it a day? Seriously.
Plus, did you see on Amanda's diary for Paris Review, your latke's are highlighted ....really cool, we loved them!
Congrats on being a runner-up, Micki; I love your panko latke idea, and your recipe is on the long list of my Food52 recipes to make!
Any recommendations on what I can prepare alongside this? I'm having a vegetarian friend (no seafood) over for dinner tomorrow night and would love to serve these!
Congrats. Nicely done.
Deliciouo!!
AndI loed the blog video too!!
Thanks Micki!!
xoxo
Tired these tonight, Micki, and they were just great!! My Jewish husband just loved them!! Thanks so much for this great recipe.
Thank you so much for checking the latkes out & so glad your jewman liked them...it might be fun for the 4 of us to get together sometime and you and I could each cook part of the meal and they can be our tasters ~......especially since they both love the sweets so much....
Thanks Helen ( Antonia) ...really appreciate your thoughts and well wishes
Oh these are the greatest things since sliced bread! Even for a non Jewish girl like me.
Just love this......
Thanks - I love non-Jewish girls equally...
Thanks CookCindi- Let me know how it goes over.
Thank you so much to Amanda and Merrill and all my new friends at food 52- you guys are the best... It feels like a giant LOVE IN. I love how everyone who is part of the food 52 experience feel like Family...it seems that any of us could go to anywhere else we are in the country and have an immediate warm and fuzzy bond ! Not to mention some of the best food anywhere ever!
Happy Holidays...starting now with Hanukah!
These sound delicious! Congratulations on being a finalist!
Thank you so much gingeroot, I really appreciate it ...By the way I love and am trying many of the recipes you 've submitted and always look foreward to seeing what you come up with next !
I'm crossing my fingers on this one....Panko rocks!
These are terrific! We made them for dinner tonight. Congrats!
mrslarkin, Thank you sooo much for trying them .. How did the panko work out for you ,,Cripsy and golden ? I too, love so many of your submissions...thanks for all your wonderful recipes as well.
Yep! Crispy and golden! I subbed AP flour and Wondra for the pastry flour and it worked out fine. Also, after squeezing out the potato liquid by hand, I squeezed them further with the potato ricer. Worked like a charm.
They look fantastic, Micki! Hash browns shaped like a patty is funny too! Hope you feel better soon!
Hi Thanks so much for your comments and well wishes ( I can't believe I came down with this flu having just been offered a really wonderful catering opportunity for this weekend that I can't do!)......not sure if you saw my photo of them vs A & M's ...mine are a bit fuller & more uniform and more golden than brown...Let me know what you think if you try them...
Thanks again for your wonderful hospitality - it was so great and I loved the table settings ,flowers and your darling family.
made them tonight, sort of! Had some riced potato (and potato starch from the bottom of boiling the potatoes) leftover in the fridge from my parker house rolls starter for Thanksgiving. Subbed this for the grated potato ,but I'll try the exact recipe when I go to the store next. PS I like their pic. / bite- size look great too.
Micki, I made your exact recipe tonight and it was my second time ever( with my old riced potatoes last night as first try) for latkes. I watched the video today which was actually quite helpful because I was not prepared for all the sweating of the potatoes with the freshly grated potatoes.I watched them squeeze and fluff and I did the same! These latkes were fantastic! Superb!
Last month was a pleasure for our family to host..... thank you for coming and for being part of it all, I still think about the egg and olive canapes from Amanda's book you brought. Happy Hanukkah! Daphne
Congrats! These sound great!
Thank you so much, I really appreciate it...and crossing my fingers...Let me know if you try them and what you think.
I want to serve this at a Hanukkah dinner on Saturday but I'll need to make them in advance. Anyone know what would happen if I kept them in the oven on warm for a few hours?
Of course as with all fried foods it is always best to serve fried quickly in the hot oil then onto the paper towel to absorb excess oil - second best would be to prepare per my recipe but squeeze some lemon over the mixture then refrigerate which will stop them from turning brown & just allow a few minutes prior to serving to do the final part- dropping into the hot oil- if you don't even have those extra few minutes just prior to serving ...then you can follow the recipe, make them all, drain extra well, changing out the paper towels till no more oil saturates, then put back into the oven on the absolute lowest setting till you are ready to serve... these are perfect for Hanukkah. Love to hear how it works out for you.
Yum -- I love panko. These look incredibly yummy. Congratulations on being a finalist!
Thank you so much I really appreciate it....I also love panko and am experimenting using Panko as an extension to a tempura now as well...let me know if you try them and what you think....
CONGRATULATIONS, Micki!! I'm so happy for you. As I wrote earlier, these look just delicious!! I can see I'll be making latkes this week!
Thank you so much and again congrats on your win last week I'm crossing my fingers...and who knows we might be able to go to Williams -Sonoma together...How cool would that be...and it would lift my spirits having not been able to go foreward on this weekend which I was looking foreward to...
Loved the picture of you in the garden w/ the flowers ( is that your garden)? If so I'd love to come see it when in bloom, how beautiful...
Kayb, Thank you sooo much... really appreciate it....fingers crossed!
Thank you so much coming from you that is really awesome...as so many of your dishes are wonderful & appealing to my sensibilities. I always am looking to see what you'll come up with next.
Congratulations on being a finalist with a great twist on teh traditional recipe!
Thanks so much...I really appreciate it and I'm crossing my fingers...Love so many of your submissions as well..Let me know if you make it and what you think....
Looks tasty! congrats!
Thank you so much....I am planning to try your stuffed grape leaves w/ goat cheese as soon as I get over this flu....they look awesome.
The flu?! Yucky!!! I hope you recover very expeditiously so you can get back to your excellent cooking and recipe creation!
Congrats, micki! Your recipe looks really wonderful....awfully stiff competition! It is thrilling to be a finalist. Good luck!
Thank you so much...I really appreciate your comments...it is thrilling. and would definately brighten my week..especially since I've been sick and had to pass on a really cool catering job this weekend....so I am crossing my fingers & hoping.
As you know I love so many of your submissions and looking foreward to trying more as soon as I feel better...
I was really sick with the flu the Thanksgiving week and finally am feeling better. I think you are going to win handily! But this is really fun. Hope you get better soon.
Congrats on being a finalist! Both recipes look so good, tough decision!
Thanks so much...I am looking foreward to trying your cake and fruit compote soon...
Congrats!! So happy for you!
Thank you so much...It's so exciting...I am hopeful....
Thank you so much for your thoughts.
Thank you so much and coming from the gravalox queen - what else can I say....seen any rock stars around town lately?
These look just wonderful! I saved this to try it soon. And great photo, Micki!!
Thank you so much...I was asked to do a really cool catering for 100 people this weekend and was going to ask you if you wanted to work on it with me...but I got the flu and took a pass on the job ( they already had a back up person or would have checked to see if you wanted it).
Thanks so much for thinking of me, Micki! Keep me in mind in the future. And I hope you're feeling better - there's a lot of people sick with the flu right now! Maybe getting into the finalist round with this great recipe will help. Take care of yourself.
Thanks Dr. Babs...and congrats on last week's win...The panko definately kicks up the crunch!
Thanks Culinary Maestro -Bet your mother made you say that !
Sweet! I bet panko adds a nice crunchiness to the traditional latke!
unbelievable, i never would have imagined "latkes" could taste this good. looking forward to eating my next batch tomorrow and devoting one lunch a week to this new delight. the culinary maestro
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Sour cream, panko, chives, Yukon Gold potato, pastry flour, white peppercorns, and an egg.
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Grating the peeled potatoes on a good ol' box grater.
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We took it down to the barest nub.
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A whole lot of chives. Sliced neatly by Merrill.
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Squeezing out the grated potato.
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Grated potato, potato water, panko.
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The grated potato mixed with white pepper, chives, salt, eggs and pastry flour.
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Getting the oil ready -- you want to add enough oil to come halfway up the sides of the latkes (about 1/8 inch). This way they cook on the bottom and sides at once.
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Shaping a latke patty. We squeezed the potatoes as we shaped the patties. Then we fluffed the potato strands do the pancake was good and airy.
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A dip in panko! The pancakes are fragile -- it's a good idea to use 2 hands to coat them.
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Fry them as you go!
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First two done, draining on some paper towel.
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The pan gets a bit messy as you go because the panko burns. You may want to stop halfway through to clean out your pan. Otherwise, pick out the charred bits and forge ahead!
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That's sour cream and chives on the right. You know what's on the left.
I tried this recipe. All I can say is Amazing!! My wife doesn't like fried food that much but she loved this dish. So much flavor in the cakes!! Yumm