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Latkes - the Topic!


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2 hours ago, JoNorvelleWalker said:

To my remembrance I have never attempted a latke nor any kind of potato pancake.  But I am excited.  I have ordered a shredder with a potato grating disc.  When does one use grated potato and when does one use shredded potato for a pancake?

 

Any other recipe suggestions?  Given, forgive me, that I have not read through this whole thread.

 

 

Grating it will give a more compact uniform texture and will release more starch, so it will also be more cohesive. Shredding will leave it a bit lighter IMO.

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~ Shai N.

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14 hours ago, JoNorvelleWalker said:

To my remembrance I have never attempted a latke nor any kind of potato pancake.  But I am excited.  I have ordered a shredder with a potato grating disc.  When does one use grated potato and when does one use shredded potato for a pancake?

 

Any other recipe suggestions?  Given, forgive me, that I have not read through this whole thread.

 

 

I like about half a large grated onion to two large potatoes. Grate them together, dump into a colander, strain the hell out of 'em, add an egg, salt and black pepper, maybe a tbsp. of potato flour, and go.

 

Highly recommend with apple butter and sour cream. 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Despite being raised in the Acadian heartland, and living most of my life here, I've only just learned that there's a latke-esque Acadian potato pancake. I don't know why I'm surprised at this, spuds are a longtime staple here and they're central to other Acadian dishes like rappie pie.

 

Here's a sample recipe, from a carefully-curated Acadian cookbook:

https://atlanticbookstoday.ca/thibault-feeds-the-palate-and-heart/

 

ETA: Forgot to mention it's called a "fring frang."

Edited by chromedome (log)
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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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On 1/23/2021 at 3:34 AM, shain said:

 

Grating it will give a more compact uniform texture and will release more starch, so it will also be more cohesive. Shredding will leave it a bit lighter IMO.

 

Sorta the difference between a "goyishe" latke and a more "jewishe" latke.

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Mitch Weinstein aka "weinoo"

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16 minutes ago, weinoo said:

 

Sorta the difference between a "goyishe" latke and a more "jewishe" latke.

 

Yes!

I was pondering the distinction the other day. Goyishe latkes are more hash brownish.

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I used to make latkes for breakfast with bacon and eggs, the latkes fried in the bacon fat. I called them Methodist latkes.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I have a Swedish potato grater so I made a Swedish potato pancake by way of Magnus Nilsson.  Just grated potato fried in butter.  Overfried unfortunately, for which I can't blame Nilsson.

 

However I'm thinking I misused the tool.  The full English name is "Grating drum for potatoes for making potato dumplings".  But the instructions are in nine languages and the Italian is "Tamburo a grattugia per patate, per la preparazione di crocchette o gnocchi di patate".  This makes me think the grater is for grating cooked potatoes, not raw potatoes.

 

Next time I will try one of the other drums.

 

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