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I'm not Jewish but I do love Latkes with both applesauce and sour cream....one year for Thanksgiving I made brisket and latkes - everyone loved it and they are easy to make. Thanks for your recipe and for the bit of history.
Thanks Walter, I'm not Jewish but I make these quite often throught the year.
I like mine with sour cream, applesauce, chopped chives on the side or just plain.
I cant find any Kosher Deli's around me and I have been dying for a potato Kinish as well.
I love them with my made up grandma's recipe (she didn't leave it and I've experimented for years) for saurbraten.
I use 6 potatoes & 2 eggs though. I hand grate into a bowl of water, drain and wring them is a tea/dish towel, then put in bowl to have other ingredients added.
(My best friend in elementary & junior highschool was jewish. She,her mom, taught me, we taught her our italian stuff. We'd commiserate together who's house was having a better dinner and wheel & deal our way in.) (They also served them with either sour cream &/or applesauce, or large curd cottage cheese.) I prefer sour cream.
And the secret of the best, crispiest results, I've found, is too fry in CAST IRON skillet.
Thanks for the reminder, W.G. I'll have to put them on the menu soon.
My family's custom was to serve a plate of 3 or so latkes, topped with both sour cream and apple sauce.
One or two latkes, with applesauce, but not sour cream, goes well with roast chicken or pot roast; but, I just like to have latkes with latkes, topped with both sour cream and apple sauce.
Made some really yummy latkes last night. I grated 3 decent sized russet potatoes (about 1.25-1.5 lbs) in the food processor, and then after squeezing out all the excess liquid and starch I added 1 small minced onion plus some minced flat-leaf parsley from the garden and 2 scant tablespoons of flour. I added two eggs but I think one would've been enough as I had a lot of eggy liquid in the bottom of the bowl when I was done.
Pan-fried them in small patties in my cast iron skillet and DH said they were the best latkes he ever had! Yay!
Don't make me turn in my membership card, but I don't like latkes with apple sauce OR sour cream. I dipped mine in ketchup! DH had them plain.
Made some really yummy latkes last night. I grated 3 decent sized russet potatoes (about 1.25-1.5 lbs) in the food processor, and then after squeezing out all the excess liquid and starch I added 1 small minced onion plus some minced flat-leaf parsley from the garden and 2 scant tablespoons of flour. I added two eggs but I think one would've been enough as I had a lot of eggy liquid in the bottom of the bowl when I was done.
Pan-fried them in small patties in my cast iron skillet and DH said they were the best latkes he ever had! Yay!
Don't make me turn in my membership card, but I don't like latkes with apple sauce OR sour cream. I dipped mine in ketchup! DH had them plain.
While I won't say dipping in ketchup is sacrileg,(ketchup) on hotdogs I would!
I know I'll make these before christmas, but not quite in the mood yet.
I need to have a major for sour cream first. LOL!
(Walter, if you see this, please post pics. Happy Hanukkah/Chanuka )
I played the tune and it doesn't sound familiar at all. Yes, the only one I knew was the "deidel song", taught to us in elementary school, back in the 60's. My friend's family had a dreidel made out of bone? or ivory?, but I remember the song saying, "I made it out of clay". Any significance to the difference?
Thanks for posting the link, and the best to you & yours for the holiday.
I'm having chicken parm & ricotta & spinach raviolis if you care to join.
If not, what's traditional for you on night 2?
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DH had them plain.
Ma'oz Tzur
