- 1 pound Yukon Gold potatoes, peeled
- 2 tablespoons all purpose flour
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground black pepper
- Vegetable oil (for frying)
- 1/4 cup finely chopped red onion
- 2 ounces American sturgeon caviar
Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
Top pancakes with crème fraîche, red onion, and caviar; serve.
How to Make the Best Crispy Latkes
We're nearing Hanukkah again, which means it's time to start arguing about whether it's early or late this year, moaning, "I can't believe you threw away the pupik!", and defending your choice to not go to grad school so you can sit and blab about food on the internet.
*Okay, so maybe I'm projecting a bit. Forgive me. It's a stressful time of year.
But amidst the nudging, nagging, and nebbishing of the Hanukkah season lies something that mends all wounds and brings us all together. I'm talking about latkes, the perfect party food. And when you get the hang of them, they're a cinch to make.
That said, there are a lot of ways latkes can go wrong. If you're looking to step up your latke game, this guide has everything you need to know, from ingredients to equipment to technique.
- Peel the potatoes and grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really affect the final results.)
Large holes mean faster work, better texture. A very finely grated potato could turn mushy during cooking.
Fill the pan gradually. Adding just a small amount at a time makes it easier to get an even layer.
To make individual röstis:
- Follow the directions above, but just drop handfuls of potatoes into the pan to create 4-inch rounds that are about 1/4 inch thick. Use a spatula to flip the rounds rather than sliding them onto a plate. Drain these small rösti on paper towels for a few seconds before serving.
Start the meal off with a bright, textured winter salad like this Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds.
The ingredients needed for the the best potato salad recipe are quite simple. There are several swaps you can make that we&rsquoll talk about later, but in my opinion this list of ingredients makes the most tasty potato salad.
- Yukon Gold potatoes (russet potatoes work too, but we prefer Yukon Gold)
- hard boiled eggs
- sweet pickles
- Dijon mustard
- sugar (just a bit, but totally necessary)
- white vinegar (or use apple cider vinegar, if that&rsquos what you have on hand)
- salt and fresh ground pepper
How To Make Easy Potato Latkes:
- Throw potatoes &ndash skin and all &ndash into boiling water and cook them for a half hour.
- Chill cooked potatoes for a few hours or over night.
- When the potatoes have cooled, they are easy to peel and grate, and they don&rsquot need to be squeezed or lemoned!
- Mix the grated potatoes with sautéed onions, eggs, salt, pepper and a bit of flour or matzo meal.
- Shape them into latkes and fry them. That&rsquos it &ndash done!
I love this technique so much
- Because the potatoes are precooked, they absorb less oil and brown faster than raw potatoes, when you fry them.
- If you follow Panning The Globe, you might know about this wonderful brunch recipe: Swiss shredded potato casserole recipe. It uses a similar technique of boiling the potatoes before shredding them.
- I had an epiphany when that shredded potato casserole came out of the oven all browned and beautiful &ndash I knew at that very moment that I had found a new and exciting and easier way to make latkes.
Chanukah is one of my favorite holidays. It&rsquos a time to reflect on Jewish survival and faith &ndash a time to enjoy family and food, to share gifts, to feel grateful, and to relish our yearly rituals &ndash one of which is to eat delicious fried potato latkes!
Comfy Cuisine- Home Recipes from Family & Friends
I grew up with my mother making this dish on "no meat" Fridays' during Lent. We would have these crispy-on-the-outside, tender-on-the-inside pancakes with chilled applesauce. They make a delicious appetizer. A beloved standby at Hanukkah.
- 4 large Yukon Gold potatoes, peeled
- 1 medium onion, peeled
- Lemon juice
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1 Tb. Baking Powder
- 2 Tb. unsalted butter, melted
- 2 Tb. chopped parsley or chives
- Freshly grated nutmeg
- Salt and Pepper to taste
- Sour Cream
- Optional, Caviar, Creme Fraiche
With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl. Squeeze some lemon juice on the potatoes to prevent oxidation and toss well. Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.
In another bowl, stir together the flour, milk, egg, baking powder and nutmeg. Stir batter into the potatoes and add the melted butter.
Heat a large, heavy skillet over medium-high heat. Add an even film of light oil, about 1/4" deep into skillet. When oil is hot, form pancakes about 1 heaping tablespoon and add to skillet, spreading out and smoothing the top surface with the back of the spoon. Cook about 3 mins. per side until golden brown. Place on absorbent paper towel until ready to serve.
Serve pancakes as a side dish or an appetizer with your choice of chilled applesauce and/or sour cream.
This can also be a vegetarian main course.
Loaded Baked Potato Bread
Loaded Baked Potato Bread
I love fresh yeast breads. Store bought, not so much. I’ll see one that sounds good some “Artisan” type (also known as “we slapped the artisan label on this so we could charge you more”), bring it home, eat half a slice, say “meh”, then forget about it and the kids eat it. But most homemade breads I can eat my weight in… and trust me, that’s a LOT of bread. Russ decided to try his hand at bread baking the other day and I have to say, he did well for a first timer. He made whole wheat, which can be tricky for an experienced baker and he did fine. And this is a man for whom cooking means throwing a frozen burrito into the microwave. Seriously. When I met the man, he was practically living on frozen burritos and Doritos. It was a sad sad state of affairs. But I’ve since fattened him up and spoiled him for crap foods like that.
So, since he made his whole wheat bread, I had to follow up he got me craving fresh bread. I wasn’t sure what to make obviously not whole wheat. So I went the decadent direction. Go figure…. me…making something not so healthy. Whoda thunk it?
I have made potato bread for years. I have always loved that it’s a slightly softer bread, not as crusty as some others. But even there, I wanted to play some. So I finally decided I wanted to load this bread up the same way I load up a baked potato. So I threw bacon, sliced green onions and cheddar cheese in it, as well as replacing some of the potato water I usually use with milk and with sour cream. And know what? This bread is outstanding! This is one of those times when I’m like, “YES! Janet, you knocked this one out of the park!” This has a nice tight crumb, a tender crust that doesn’t turn into a pile of crumbs when you slice it and it has a enough “holdability” (yes, that is now a word.) to slice thinly enough to use for sandwiches. I mean imagine this- a BLT on homemade bread that has bacon and cheese in it. Need I say more?
This makes three loaves of bread, so either plan on sharing or freezing or if you’re better at math than I am, cut the recipe. I would estimate that if one were to cut this in half, you would get two 8 inch loaves. As it stands, you get 9 inch loaves. But it holds up well thanks to the potato. That helps it stay fresher longer. And like I said, this is amazing as a sandwich bread. This bread takes longer to rise than some, so don’t stress if it hasn’t risen a mile in ten minutes after you get it into the pans. Mine took a full two hours to rise enough to bake. But keep in mind that as it sits and rises slowly, it is also getting a better texture and flavor. Also, made during the warmer months, it may rise quicker. My house is rather nippy.
Mrs. Cupcake- whose blood has now been replaced with yeast. And bacon.
Loaded Baked Potato Bread
- 2 medium potatoes, peeled and cut into chunks
- 1 teaspoon salt
- 4 cups water
- 1 cup milk
- 1/2 cup sour cream
- 1 package dry yeast
- 1 tablespoon salt
- 4 tablespoons unsalted butter, room temp
- 2 tablespoons sugar
- 7 1/2 to 8 cups flour
- 1 lb good quality bacon, cooked until just crisp and crumbled
- 4 tablespoons of the the bacon drippings
- 2 1/2 cup shredded sharp cheddar cheese
- 2/3 cup thinly sliced green onions
- Preheat your oven to 350 degrees and get out three 9 inch bread pans.Add the cut up potatoes and one teaspoon salt to the 4 cups of water in a medium pot. Cook until the potatoes are tender then remove the potatoes from the water, reserving two cups of the cooking water (just dump any extra or if it isn’t a full two cups, add water to get up to two cups). Mash the potatoes well to make lump free, then let cool for about ten minutes. You should have about one cup of mashed potatoes.
- Add the one cup of milk and half a cup of sour cream to the reserved potato water. Whisk until smooth. Warm in the microwave in 20 second increments until it has reached a temp between 105 and 112. Sprinkle the packet of yeast over the top of it and give it a light stir. Let sit for about 5 minutes. It should be looking somewhat foamy by then.
- In the bowl of a stand mixer with the dough hook attached (you can do this by hand with a wooden spoon, but it will be an arm workout), combine the yeast mixture, the mashed potatoes, the butter, the tablespoon salt, the sugar, the softened butter and one cup of the flour. Mix on low speed until thoroughly combined.
- When combined, add in 5 more cups of the flour and mix on fairly low speed (I used 2 on my mixer) until it has come together into a sticky dough. Add more flour, half a cup at a time, until you have a slightly sticky and tacky dough. It shouldn’t leave dough all your fingers if you lightly push a finger into it, but it should feel pretty sticky to the touch. This took about 7 3/4 cups of flour for me.
- Let the mixer continue to knead the dough for five to seven minutes, scraping it down when needed if it crawls up the hook. Pour in the bacon, cheese and green onions and let the mixer combine them into the dough.
- Dump the dough out onto a lightly floured board or counter and give the dough a couple of quick kneads.
- Using the reserved bacon drippings, lightly grease the loaf pans don’t use all of it- you’ll be brushing the tops of the loaves with it, too.Divide the dough into three equal pieces. Shape each piece into a loaf and put into the prepared pans. Brush the tops with more of the reserved bacon drippings. Let rise in a warm place until almost doubled in bulk. Since this uses just one pack of yeast for three loaves, it’s NOT a quick riser. So don’t worry if it hasn’t risen in like half an hour or so. It will get there. Mine took a full two hours to rise.
- When ready, put the loaves in the 350 degree oven. Bake for 25 minutes, then if desired, open the oven and quickly sprinkle some shredded cheese on top of the loaves. Continue to bake for about another 15 to 20 minutes, until the loaves are golden brown on top. If you’re not sure, poke an instant read thermometer into the center of a loaf. It should read at about 190 degrees.
- Let cool in the pan for five minutes, then turn out onto a rack to finish cooling.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.
Something Smells Fishy Over Here
Well actually, that’s not true. How many of you realized that if your fish smells fishy, it’s old? It may still be perfectly edible but it’s certainly not fresh. Just thought I’d throw that tidbit out there. If fish smells fishy, buy different fish.
I love fish. Unfortunately we don’t eat it as often as my taste buds or my health would like. it’s one of those foods that is so good for you but is also usually so darn expensive! Continue reading &rarr
Among the great Ashkenazi soul food traditions — bagels, lox, chicken noodle soup, challah, brisket and its cousins, pastrami and corned beef — few are more deeply rooted in the communal psyche than kugels, or starch-based puddings that hail from southern Germany. The word kugel, meaning sphere, globe or ball, originally referred to dumplings dropped over a soup pot, the version baked casserole pans became my people’s favorite, always made in vast quantities, served on Shabbat or holidays in squares and usually shoved in the hands of unsuspecting relatives and guests in disposable foil tins on their way home. The smart ones know resistance is futile.
While two kinds are considered staples — noodle and potato — outside my family at least, where my mother claims to this day that she married my father mostly to get his family’s noodle kugel recipe, the potato reigns supreme, likely due to its practicality as an easily reheated side dish that complements any meal worth having.
And though everyone agrees on the ingredients (potatoes, onion, eggs and fat, usually schmaltz or rendered chicken fat, of course), and that the top must be browned crisp and the inside must be tender, if you really want to get people started, ask them how to best achieve this and see if any two agree. An avalanche of eggs (says the food critic Arthur Schwartz), an unholy amount of oil (says nobody who will admit to it), shredding not grinding, grinding not shredding, shredded by hand vs. shredded by machine (usually an intergenerational dispute), wringing the extra moisture out vs. “nope, that’s wrong,” fresh from the oven vs. reheated for best flavor, with matzo meal vs. no matzo meal… are you exhausted yet? I could go on and on.
Me? I call them Lazy Latkes. As has been well-established over the last nine years on this site, I believe potato pancakes are among the earth’s perfect foods and speak of them with a fervor others reserve for bacon or pizza. Lacy mops of shredded potato and onion fried until steamy and tender inside and shatteringly crisp outside, you can have your home fries, they’re the only thing I want under my runny eggs, my son wants with applesauce and my husband wants with sour cream and caviar. And yet, they’re a bit of work, especially because I insist on wringing every droplet of moisture from the potatoes (I’m done when my arms are too tired for another squeeze) and frying them just a few at a time for best quality control.
Potato kugel, the way I make it at least, is fuss-free: no wringing, all the work done in a machine and mixed in one big bowls (usually with my fingers) then piled in a sizzling hot cast-iron skillet (I mean, this is the Smitten Kitchen, after all) and baked until seriously, why aren’t you making this yet?
In non-Semitic terms, think of the potato kugel as a massive hash brown with profoundly crispy edges, steamy-soft insides and the showstealing complement to a dinner roast or breakfast eggs. We also like it as a party appetizer with a nice applesauce or fruit chutney or, as we roll around here, creme fraiche, caviar and chives, which is what happens when you marry a Russian. Traditional variations include carrot, zucchini, caramelized onions or garlic as well as the potatoes, but I see no reason to mess with a perfect thing.
1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch*
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice
By hand: Chop onions very finely and coarsely grate potatoes.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet** over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. If top browns too quickly, before center is baked, cover with foil for all but the last two minutes of baking time, though this has never been necessary in my oven.
Serve in squares, either right from the skillet or unmolded onto a platter. Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.
* Cornstarch works too. As does flour. Matzo meal is traditional. I like potato starch because it’s the least distracting and lightest. I buy mine from Bob’s Red Mill usually in a section with other BRM products at just about any store these days (hooray).
** Without a cast-iron — Use a casserole baking dish. Just heat the oil first so it’s hot when the potato mixture lands in it. (You can do this in the oven, but it will take a good 5 minutes to get very hot. Might as well do it in 60 seconds on the stove.)
Ask A Washington DC Chef: Best Latke Recipes For Hanukkah
Crispy, satisfying latkes are one of the best aspects of the holiday season&hellipespecially when they come with sweet applesauce and tangy sour cream. Although they are available in various restaurants in DC, sometimes it is more fun to make them at home. Here are a few latke recipes from some of the best chefs in DC, complete with directions so you can enjoy them with family and friends, fresh off the skillet.
Chef Todd Gray
818 Connecticut Ave. N.W.
Washington, DC 20006
Chef Gray&rsquos Yukon Gold and Sweet Potatoes Latkes
- 2 medium Yukon gold potatoes
- 2 medium sweet potatoes
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- 1/2 cup matzo meal
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canola oil
Grate the Yukon Gold and sweet potatoes on the large-mesh side of a box grater or in a food processor. With your hands, squeeze out any liquid and transfer the potatoes to a medium-sized bowl. With the same grater, grate the onion into the bowl with the potatoes. Add the eggs, matzo meal, thyme, salt and pepper. Using a wooden spoon or your hands, mix the ingredients together until they are well blended. Preheat the oven to 250°F. Heat a 12-inch nonstick sauté pan over high heat add 1/4 cup of the oil and heat until it begins to smoke. Working in batches to cook 3 cakes at a time, shape the potato mixture into 5-inch round cakes about 1/2-inch thick, adding each to the pan as you do so. Lower the heat to medium and cook the cakes without moving them until brown on one side&mdashabout 4 minutes. Turn them over and cook until the other side is brown&mdashabout 4 minutes more. Remove the cakes from the pan and transfer to a paper towel-lined plate to drain. Meanwhile, heat the remaining 1/4 cup of oil in the pan and shape and cook the remaining potato mixture. When the first batch of latkes has drained, transfer them to a serving plate and keep warm in the oven. Serve with the topping of your choice: crème fraîche, freshly grated horseradish, salmon caviar, sour cream and applesauce or fresh or frozen cherries.
Black Market Bistro
4600 Waverly Ave.
Garrett Park, MD 20896
Chef Jacquie Castaldo’s Crispy Potato Latkes
- 5 baking potatoes, peeled, shredded and squeezed dry
- 1 onion finely diced, sautéed just to soften
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 2 tablespoons rice flour
- 1 tablespoon Italian parsley, chopped
- Salt and pepper
- Butter or oil for frying
Mix all of the ingredients together. Drop by small handfuls onto a hot griddle. Cook until golden, then flip. Finish cooking until crispy. Serve with applesauce and sour cream.
Star and Shamrock Tavern & Deli
1341 H St. N.E.
Star & Shamrock Latkes
- 2 large/jumbo russet potatoes, shredded
- 1 extra large egg, whisked
- 1 small onion, diced finely
- 1/8 cup matzo meal
- 1 teaspoon kosher salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper, freshly ground
- Dash minced garlic, very finely chopped
- 2 green onions, roughly chopped
Whisk egg in a small bowl. Combine all remaining ingredients in large bowl, add whisked egg and mix together lightly to desired texture. Form into proper size and shape and lightly pan fry or flash fry in deep fryer, until golden brown and lightly crisp. Serve with side of beet-horseradish crème and drunken apple chutney.
- 1 cup crème fraîche (sour cream may be substituted)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons horseradish with beet
- 1 tablespoon pickled beet juice
Combine all ingredients well, refrigerate an hour or more until serving.
Drunken Apple Chutney
- 1 large ripe tart apple
- 2 tablespoons Manischewitz concord grape wine
- 2 tablespoons clover honey
- 1 tablespoon Jameson Irish whiskey
- 1 1/2 tablespoon brown sugar
- Dash of homemade rhubarb syrup
Combine all ingredients into a bowl and mix well until brown sugar dissolves. Refrigerate until serving, a half hour minimum.