Latkes

Are you serious-15 minutes? Takes at least that long to grate the potatoes and press out the moisture. Even with a food processor. Please revise to reflect an honest prep time.

Two tips from an excellent cook - use a salad spinner to get the most moisture out of the shredded mix of potatoes and onion. Shred the onion with the potatoes and they won't turn brown.

Breadcrumbs, matzo meal?? Who needs it? Russet potatoes, onions, eggs fried in hot oil result in very crispy potatoe latkes. Now serve with Salmon Roe and sour cream. What a treat.

Have followed this most simple of recipes for 75+ years, first with my mother from Belarus, then with my mother in law from Lithuania and now with my dear better half.

Salmon goes very well with this. Comfort food at its most comforting.

You want to use an oil with a high smoking point - like canola or peanut oil. Use a large non stick pot so the oil splashes the walls of the pot, not the rest of the kitchen. and when you are done cooking, boil some water + orange peel + cinnamon or vanilla to mask the fried oil smell.

The best latke tip ever - drain your potatoes in a salad spinner; a latke game changer !

My father made the latkes in our house. He always drained his on brown paper grocery bags, so that's how I do it. To avoid standing frying while everyone else is eating, I've made these ahead of time, frozen on a sheet pan then at dinner time, blast them in a hot oven. Just as crisp as fresh made.

Agree with everyone who says to be sure to squeeze out the moisture, otherwise you spatter hot oil all over yourself. Also cream of tartar will keep the potatoes from turning pink, while you are frying them in groups of three. If you don’t have matzoh meal then use flour, not bread crumbs, which are too coarse. As you fry, warm the completed latkes in the oven. And, yes, this takes way longer than 15 minutes. Has Bittman actually made latkes?

Squeeze out the moisture from the potatoes through a kitchen towel into a measuring cup. Let the potato starch settle to the bottom and pour off the liquid. Beat the eggs with the potato starch and add to the potatoes. Add salt and pepper. No need for breadcrumbs or matzo meal and the latkes will now be gluten free.

What?! No pepper?! Add some pepper! And more onions.

Your potatoes have the starch you need. Squeeze the shredded potatoes out into a bowl and let the liquid separate. Pour off the water and you’re left with beautiful potato starch that makes these gorgeously crispy. Got the idea from ATK. Their recipe is perfection.

This seems hastily written. There are no instructions at all about how to prep the potatoes (rinse, drain, and wring out is the usual advice I’ve seen). Ingredients normally would say potatoes, grated, onion, grated - rather than assuming the cook knows these things. And why does it say, “substitute neutral oil for butter?” Where was butter ever introduced? Or is this another assumption that the cook automatically knows other recipes use butter?

No, not neutral oil. Flavor is good. I use a mix of neutral oil and either olive oil or peanut oil. Or use schmaltz! And no, not bread crumbs and never butter.

Use Yukon’s - Instead of flour, thoroughly squeeze out the water with a tea towel and add back the potato starch that settles in the bottom of the bowl - 3 eggs instead of 2 - add salt and pepper - fabulous every time!

Wait! Don’t forget the salt! I use at least a teaspoon of kosher salt per batch.

You forgot to squeeze the moisture out of the potatoes after you grate them, and a little flour, not matzo meal or breadcrumbs. ..eccchhhhh