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11/29/2010

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merry jennifer

Thanks so much for posting this, Melissa! I'm loving the fact that you use a food processor for the grating of potato and onion. I was imagining the scratched knuckles I was going to get by doing it by hand and not looking forward to it. This will be the first time I've ever made - and eaten! - latkes.

merry jennifer

Thanks so much for posting this, Melissa! I'm loving the fact that you use a food processor for the grating of potato and onion. I was imagining the scratched knuckles I was going to get by doing it by hand and not looking forward to it. This will be the first time I've ever made - and eaten! - latkes.

foodwanderings

Latkes, latkes all around. Yum!! One year Trader Joe had a mango sauce I served with potato latkes. These are beautifu;! Shulie

Andrew Ramallo

I'm sorry Melissa but this is in regards to my 84 year old grandmother. She is a fan of your article & in many peoples opinion a hidden jewel in the NY Restaurant scene; mainly for her authentic Brittany style Crepes. She works in Times Square at the Cyber Cafe and she is hoping for you to try her famous treats before she puts up the apron early next year.

Articles Written about Her:

From Chow.com:
http://www.chow.com/digest/4767/for-hungry-web-warriors-real-french-crpes/
&
From NYPost.com:
http://www.nypost.com/p/lifestyle/food/item_gMxoAKO7gB3APqERgNK85K

Kasey

This is perfect! I had bookmarked your NYT article and while I've made latkes in the past, I don't have a 'favorite' per se. Excited to try this! Also, must mention that I love following you on Twitter. Always find interesting info and thought-provoking question (ie cookbooks with or without photos). For the record, I don't think you can judge a recipe by its picture (even if we do often eat with our eyes first).

deb

This is why I hang out here. I thought it would be impossible to teach an old (heh) latke making dog new tricks but I added some baking powder to my usual recipe (which uses a little less onion per pound of potatoes and half the egg and flour) and wow, definitely the best batch yet. I'm converted. I'm also a huge fan of laying the potatoes sideways in the FP chute to get the longest and most mop-like strands possible. I always get commments along the lines of "they must be hand-grated" but I don't know why -- it makes for thinner strands and a softer pancake. Plus, more work. Boo to that!

Melissa

Hi Andrew- thanks I'll take a look at those links about your grandmother!

Kasey - Thanks for the nice words, let me know if you end up trying them, would love your feedback.

Deb- I've done that with the potatoes by accident when they fall over, will have to try it on purpose, it's a terrific idea! Thanks for letting me in on your latke secrets!

Kerrin @ MyKugelhopf

even in the land of rösti, i always look forward to latkes during the holiday. can't wait to make the next batch this weekend with your recipe, nice and small. i absolutely love doing "make your own" ice cream sundaes and fruit crumbles with friends, so your "pick your own latke topping" is perfect for us too ! =)

Carol Egbert

Latkes are my favorite comfort food, the recipe that got me through two pregnancies and one of the first recipes my two year grandson helped with.

Judson

Should the eggs be added with the flour? Can't wait to try these.

Cathy Palmer

Hi: I just tried the recipe, as the holiday is passing by quickly and thought I'd better do it before it's gone, and will take the two-large russet-type potatoes worth of latkes to the office tomorrow, as promised. I did the grating by hand on a box grater, which I don't mind doing. I winced at the amount of salt recommended and put in quite a bit less and they still came out super saltly -- but delicious. I added some chopped parsley for color, which I find looks nice. I pulled out two pans, one non-stick and one wrought iron and was surprised that the non-stick worked better; was much easier to deal with; obviously needed less oil. The recipe though was great, and as I always need to bone up on recipes after not making a dish for a year or two, I was grateful to have heard the talk on KCRW, and to find the link here. Thank you.

Cathy Palmer

Forgot to mention how wonderful it was to squeeze the water from the potatoes through a linen towel. What a great tip!

Melissa

Hi Cathy - what kind of salt do you use? There is a HUGE difference between coarse kosher salt (Diamond Crystal, which is what I use) and fine kosher salt (Morton's) and table salt (very fine) The finer the salt, the saltier it tastes. So that might be why it tasted too salty to you. So glad you added less to start with so they weren't inedible.
(Also I have a huge salt tooth so I do like things on the salty side).

Anyway glad you liked the linen trick, it's great, right?

Nicole Franzen

yum love latkes :)

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