Potato Pancakes

[Duer 157099]

I've got some frozen hashbrowns, eggs, onion and sour cream.

Doesn't that sound like potato pancakes are in order?

Am I missing anything? Should I use some flour too? (I'm inprovising here).

[NMDemDist2]

1. frozen hash browns? I thought PPs were with left over mashed taters

:shrug:

[eleny]

2. I grate taters for making the pancakes

It's traditional in my family.

[wryter2000]

10. I use a meat grinder

Grind up the potatoes and onions. Add egg and some flour. Fry in vegetable oil.

[Duer 157099]

3. Hmmm, no I've never used mashed

I have always grated fresh potatos, and then one day, after a trip to Costco (have I mentioned lately how much I love Costco? ;-) ) I got the big box of frozen hash browns (or, actually, just frozen shredded potatos) and a light bulb went off and I realize I could avoid the shredding part of the equation.

Hmmm... mashed potatos ou say? Hmmmm ... have to try that one day

[vademocrat]

4. My mother always made them with leftover mashed taters -

on the rare occasions I make mashed potatoes, I always make enough for potato pancakes the next day..

[Duer 157099]

5. So do you just add some egg, and then coat with flour?

oh, and onion of course, can't forget the onion

Or, do you add flour to the potato?

[vademocrat]

7. I've never used flour -

I think the ratio of egg to potato is around 2 cups potato for each egg -
My mother always mixed eggs in and fried them in bacon grease - no onions, just potato & eggs.
I didn't have potato pancakes with onions until I was out on my own.

Let us know how the frozen hash browns work - I've seen frozen mashed potatoes & wondered the same thing...

[Warpy]

9. No, the best ones are with a combination of

grated potatoes and lefover mashed. That gives you texture plus substance.

Chopped raw potato buzzed in a blender with onion and egg will give a fair substitute, but I find I have to add a little flour to that one because it tends to be overly wet. It also lacks the texture of grated potato, but it's easy enough that I'll actually do it when I'm not into being fancy.

[Lugnut]

6. That's interesting

I've never tried using frozen hashbrowns to make potato pancakes. You would probably need to add at least a little flour. I've only ever made them with grated fresh baking potatoes because the bakers are very dry. I'd be concerned with the moisture content of the frozen HBs but if you're willing to give it a shot I hope it works. Please let us know how it worked out.

[The empressof all]

8. Potato Pancakes or Potato Cakes

Potato Pancakes (aka Latkes) are made with shredded potatoes, onions, eggs, flour or Matzo meal and salt and pepper. Best fried in peanut oil they are crunchy, delicious and addictive. They are traditionally served with sour cream, applesauce and sometimes caviar.

Potato Cakes (aka croquettes) are made with mashed potatoes, onions, eggs, flour and salt and pepper. These are soft, with a crunchy coating, delicious and addictive. I like them with gravy.



I admit to being the empressof all latkes. There are all sorts of little tricks and tips. I have successfully used frozen hash browns but they are best made with freshly shredded partially peeled yellow potatoes. (shredded on box grater not in the food processor) You also need to shred a sweet onion into the potato. You need to do this very quickly as the potato will brown. Before you mix in the egg you need to squeeze all the liquid out of the potatoes. Don't throw it away, use it to adjust your thickness after you add the flour. Peanut oil really is the best cooking oil for these if you don't have schmaltz (aka chicken fat) I do admit to adding a speck of bacon fat to the peanut oil, if I have it on hand but that is very non traditional. Really, you don't need to add to much flour, just enough to add some consistency. You want more potato than batter.

If you use pre-shredded frozen potatoes you must defrost and squeeze the hell out of them otherwise your final product will not get crispy enough.

[grasswire]

11. I finally realized why I couldn't make good latkes

I hadn't known about the dish towel trick that the older ladies used to get all the liquid out of the grated potatoes. Wrap them in the clean cotton dish towel and squeeze the heck out of it. Gotta have dry potatoes to get crispy pancakes, as you know.

[wiggs]

12. I'll have to try peanut oil. I will bow to your claim of "empress of

...all latkes" however I will admit sitting up a little straighter and squinting a bit when reading that. As an honorary Jew (my wife is Jewish), I took up the serious and personal challenge a few years ago of finding the perfect latke recipe. I have tried dozens, literally, and created a few more new ones. In addition to all kinds of subtle variations on the basic recipe, I've done them with zucchini, sweet potato, Peruvian potato, cajun spices and cilantro and jalapeno, parsely, other root vegetables, and more I can't remember. Tried mashed, tried pre-cooking grated potato before making batter, tried hash browns (pretty good, but brands with longer shreds work best), even tried baking once (a misguided effort) .

Most latkes are good. However, just the right combinations and just the right technique gets you great ones. And as usual, simplicity seems best.

I have settled on using Yukon potatoes, one egg per medium sized potato, a bit of flour, onion, salt, pepper (lots), and garlic powder. Extra effort to squeeze out water (twisting potato in towel works) is worth it. Undercooking bad, crispy good. Perfect latkes? Maybe not...not sure the perfect latke is achievable. But I'm satisfied I'm on the right track...Maybe the peanut oil will put me over the top. I'm pumped now to try some out of season latkes with peanut oil soon...

(Have to say that the Cajun one is awesome and probably the most flavorful...modified it from Jewish website. But when cooking for group the traditional latke is expected).

You can be the latke empress. But, in Orange County, and on effort and advancing research alone, I think some sort of regional title is in order.

[The empressof all]

13. It's definitely an art

I think the trick is to get the oil to the right temp. You don't want it too hot because they won't cook properly...too cool gives you limpy latkes. Hey, I'm a Jew by injection too... SO is Jewish. I do zucchini but I haven't tried sweet potatos...I've heard they're great. Let me know how the peanut oil works for you.

[Shakespeare]

14. "Jew by injection"

:rofl: :rofl: :rofl:

You've inspired me to make potato pancakes this weekend, by the way.

[Onlooker]

15. Great potato pancakes

Followed the ideas in this thread, including ringing out with a towel, and made delicious crispy potato pancakes. Thanks.