David Firestone's Latkes Recipe (2024)

I have had good results in precooking the onions and shredded potatoes. Following step #3 I place the shredded potatoes and onions in the microwave for a minute or two. I want them mostly cooked but still maintaining structure. Then place in bowl, let cool for a few minutes and continue to step #4.
This procedure assures that no one will bite into a semi raw bit of potato, and the latkes fry up faster.

If you don't have matzo meal, crushed saltine soda crackers work.

Olive oil was used before Crisco was invented. Otherwise, corn oil, sunflower oil or other vegetable oils were used, never Crisco. Consult some old recipe books or old handwritten recipes. Jewish cooking with oil existed long before Crisco.

When making Latkes for a crowd, use a lettuce spinner to get rid of accumulated liquid.

And great grandmothers’ grandmothers did not use Crisco because it was not invented. Eating Crisco is like eating automobile oil - yuck!

Crisco oil please. Great grandmas didn't use olive oil.

I mixed in some carrots and sweet potatoes (shredded) in some of them for fun and had excellent results. Of course, it's not traditional.

Terrific recipe. Used a box grater instead of food processor. Way easier to clean.

Schmaltz is best. I save scraps of chicken fat in the freezer all year just for latkes. Olive oil works if you don’t have schmaltz, or are kosher and want to serve your latkes with sour cream.

Everyone has his or her own idea about what to put in the latkes. Personally, shredded onion and shredded zucchini work for me, along with baking potatoes, matzo meal, eggs and SALT. But you cannot fry just in olive oil because you need very hot oil. Mix olive and vegetable oils together. And once you put the batter in (1/4 cup, then flatten), walk away!! Otherwise, you will fuss with the cooking latkes and wreck them. Don't forget to come back, though.

This is THE latke I grew up with, love it. Parsley, scallion and now green garlic, any of these greens are good. Really like mine fried in peanut oil. Make your own apple sauce, simple & delicious accompaniment.

Use a cheese cloth to get rid of potato and onion wetness. Put shredded potatoes and onion into cloth and squeeze and push down (in colander). Been doing this for years. Draining in a colander alone never quite gets the job done. Also makes for crispier latkes.

1. Olive oil does not get hot enough. 2. I use a grind and grate combination of potatoes. Grind in food processor and grate in food processor. . 3. When my Bubbe made it she grated the potatoes by hand. My father said the addition of knuckles added to the flavor. 4. My Mother's family was Galiatzener and my Father's was Hungarian. This always led to a sour cream vs. apple sauce debate.

Notes from those who've cooked the recipe always the most helpful. My thought was that olive oil has too low a smoke point, used peanut oil unsuccessfully. (It stayed too hot no matter what I did) Any tips on frying? Shallow level of olive or whatever oil vs. deeper level? Use author technique (troublesome) and start on high, reducing heat after flipping? Mine did not cook through at all (again, I suspect some extra fibrous potato culprits, but...) Haven't made latkes in years, lost my touch!

The first cookbook I ever bought for myself (in college in the 90s) was Molly O'Neill's New York Cookbook. These lakes are perfect but do pay heed to the colander instructions. Removing the water and adding back in the starch makes all the difference.

Fry them in duck fat. Fantastic.

This version of the recipe is missing the instruction to listen to Kitty Carlisle singing "Beat Out That Rhythm on a Drum."

Use a cheese cloth to get rid of potato and onion wetness. Put shredded potatoes and onion into cloth and squeeze and push down (in colander). Been doing this for years. Draining in a colander alone never quite gets the job done. Also makes for crispier latkes.

I used crushed saltines instead of matzo meal. Homemade applesauce and sour cream on the Latkes (because I couldn’t resist). Fabulous recipe!!!

Pumpkin preserves Hmmm.There is always one ingredient that I have never heard of before and have no idea how to find.I know , I know... Amazon

Great with chives and garlic added. Use slightly less potatoe but keep large amount of onion.

My families are mostly Eastern European and made the same things (just called potato pancakes). We used bacon grease a lot (decidedly non-Kosher) but I love the chicken fat way. I use peanut oil a lot because you can get it really hot and the latkes don't soak up as much.I always wondered how latkes became so involved with Hanukkah, since potatoes are from the new world. This makes it a relatively modern recipe compared to ancient times!

I would never use anything but chicken fat to fry my latkes. That's what I've done my whole adult life. it's not about health or being Kosher, it's about delicious food. Just because the oil in the lamp lasted for eight days doesn't mean you must cook with oil. Unless you are Orthodox........or Conservative and keeping Kosher.

When making Latkes for a crowd, use a lettuce spinner to get rid of accumulated liquid.

Schmaltz is best. I save scraps of chicken fat in the freezer all year just for latkes. Olive oil works if you don’t have schmaltz, or are kosher and want to serve your latkes with sour cream.

1. Olive oil does not get hot enough. 2. I use a grind and grate combination of potatoes. Grind in food processor and grate in food processor. . 3. When my Bubbe made it she grated the potatoes by hand. My father said the addition of knuckles added to the flavor. 4. My Mother's family was Galiatzener and my Father's was Hungarian. This always led to a sour cream vs. apple sauce debate.

Everyone has his or her own idea about what to put in the latkes. Personally, shredded onion and shredded zucchini work for me, along with baking potatoes, matzo meal, eggs and SALT. But you cannot fry just in olive oil because you need very hot oil. Mix olive and vegetable oils together. And once you put the batter in (1/4 cup, then flatten), walk away!! Otherwise, you will fuss with the cooking latkes and wreck them. Don't forget to come back, though.

Can almond flour be used instead of matzo meal? Looking for a gluten-free option. Thanks!