Cooking & Baking
Related: About this forumClassic Potato Latkes
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Featured in: How To Make Classic Potato Latkes.
https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes?
Includes a video.
longship
(40,416 posts)Yummy to the tummy.
Add bagels and Nova Scotia Lox and you've got it made.
From my childhood, Sunday brunch. Bagels from New York Bagel Baking Company, Detroit, MI. Lox from Sol's Deli on McNichols. And homemade latkes.
Wow! Eat until one's stuffed.
This, in a Scandinavian household.
elleng
(131,202 posts)longship
(40,416 posts)My mother made the best applesauce, from scratch. It was Zippy! My sisters and I would always be enlisted to help. We always did. It was fun. Plus, the apple sauce was so damned good.
And yup, it often ended up on the latkes.
Thanks for the reminder.
geardaddy
(24,931 posts)I love sour cream on latkes!
spinbaby
(15,090 posts)I find that potato starch (often found in the gluten-free area of your grocery store) makes better latkes than flour. That its gluten free is just an added bonus if you have anyone with that sensitivity in your social circle. Also, if you want thin and crispy, leave out the baking powder.
elleng
(131,202 posts)Thanks