Susie Bright: The League of Amazing Latkes Q & A


36 Responses to “Susie Bright: The League of Amazing Latkes Q & A”

  1. buddy66 says:

    “…[H]ere in Sweden the most common ways of serving potato pancakes is with red caviar, chopped red onions and sour cream or the more hearty variety with thick slices of fried bacon and lingonberry jam.”

    That’s it! I’m moving to Sweden!

  2. Takuan says:

    would a standing cooking thread make sense?

  3. Xopher says:

    Only if there’s also a sitting cooking thread. I can’t stand for long enough to do some cooking I have to these days (problem to be fixed in the next few months). Which is not at all to say I can’t stand cooking!

  4. FoetusNail says:

    That great idea. Maybe even a bb recipe DB where we could upload and share recipes?

  5. novalis says:

    Cast iron is not at all more even.

    But for latkes, it doesn’t matter so much; a tiny swirl will even out oil temperatures, according to my point-and-shoot thermometer.

  6. MomTheBlog says:

    the recipe looks great – i’ll giver a try. susie i love your blog and your guest posts here!

  7. BSD says:

    If dairy is a problem for biological, sociological, or religious reasons, use schmaltz.

  8. buddy66 says:

    Yeah, Xopher, me too. It’s the “stir to a slow boil” that challenges the battered spinal column these days. I’ve got a tall stool for those jobs. Feels silly but it works good.

  9. Anonymous says:

    Cast iron adds healthy yumminess to food.

    Of course, latkes are already so yummy that only healthiness could be added. I eat them with sliced and melted cheese which is no doubt heretical… but delicious!

  10. Anonymous says:

    The potato ricer is a wonderful help even to prepare italian GNOCCHI! They are a wonderful alternative to pasta! Great with tomato sauce, with pesto, with a mix of cheeses, with nuts and gorgonzola (blue cheese), with radicchio, parmesan and double cream, they are even wonderful seasoned only whith some butter paermesan and salvia sauce! Tray it!

  11. Talia says:

    I should have anticipated the latkes recipe link being NSFW, considering the blog its on.


  12. Roy Trumbull says:

    Whatever you do don’t try to make the batter smooth by blending the hell out of it. You need the course texture of the potatoes and onions. I had some smooth ones. They were awful.

  13. Anonymous says:

    MMM, I do not think bowels are parve either.

    Sounds kind of icky, but some people like haggis with tatties and neeps…

  14. Takuan says:

    yeah! Cooking Thread! (and later I want to host the Sex Advice column)

  15. Remez says:

    Usually, I read latke recipes just waiting to pounce because people don’t include squeezing out the liquid, which is Key. Love that I learned a new trick (the ricer). I’m personally happy with either flour or matzo meal, but I’ll try using butter for the frying fat. And I personally like pureeing half of the potato/onion mixture with the eggs and matzo meal so the latkes have a mix of textures. But to each their own.

    One other important step: cover the uncooked batter with a piece of plastic wrap placed right on the surface. Otherwise, oxidation turns the batter (and hence your latkes) an unappealing greyish black. They still taste great, but only if you eat them while averting your eyes.

  16. Anonymous says:

    19 & 20 beat me to a couple of comments.

    One thing, if you happen to be making them for gluten-free people (as I did for my Hanukkah party on the 25th) you can use potato starch instead, though I prefer matzah meal. And I gave up on the, preferred, hand grating after a half dozen and finished them off in the cuisinart, still came out darn good.

    I also make a mean matzah ball.


  17. buddy66 says:

    If you don’t mind, Takuan, I’ll stay with the pots and pans. That’s not to say your advice wouldn’t be, um, interesting.

  18. Gilbert Wham says:

    if’n you want to get the starch out of grated potatoes for latkes/rostis/whatever & have no tool for the job, just put ‘em in a robust teatowel, gather up the corners and twist them tight so the ball of gratings is compressed & the starch & water is forced out. Works perfectly.

  19. Doug Nelson says:

    Can someone recommend a good cooking blog with tips like this. Something that has recipes with a BB sensibility?

  20. Xopher says:

    Buddy, mine is a hip, which can (and will) be replaced, unlike your spine. My sympathies.

    I finally had a forehead-smack moment and stopped boiling cream for ganache on the stove, duhh. Microwave works just fine for that.

    I was, however, in serious pain the last time I made fondant. There’s just no way to do that sitting down; you can’t use a microwave to boil the sugar syrup (because you need to know its temperature moment to moment), and even if your slab were low to the ground, the motion is more than any but a much taller person than I am could do without standing.

  21. buddy66 says:

    Xopher, I’m serious about the tall stool. I got mine from a bar and lounge catalogue a couple years ago for just the purpose of stovetop monitoring. It’s one of those big suckers you almost have to climb to get seated.

    You know, following Takuan’s example, there are so many crips and gimps on bb that maybe we ought to have a Moan n’ Groan thread: Helpful Hints From Handicapped Harry?

    gallows giggles

  22. mmm says:

    Butter? No one I know uses butter, especially if you need your latkes parve.

    I just stick the mixture in a strainer over a bowel, it does the job.

  23. Xopher says:

    I have used one for some purposes. The agitation of fondant, though, I don’t think I could do even from a tall stool, because the needed range of motion exceeds my sessile reach, if you understand me: I have to move from side to side and lean over and back to keep agitating the fondant evenly, and I have to keep it up absolutely constantly until the fondant sets.

    Maybe I could. I probably won’t have to make fondant again until after my surgery, so maybe it won’t come up, but if it does perhaps I’ll try the stool approach.

  24. chris farrell says:

    Stuff White People Like: number 24: breakfast

  25. Anonymous says:

    A good chef friend (real chef, CIA-trained and everything) of mine goes and buys frozen hash browns instead of spending her entire life grating potatoes. You just have to make sure they contain potatoes and not seasonings and such.

  26. Xopher says:

    Latkes! (Latkes!)
    Latkes! (Latkes!)
    Zoll zein, zoll zein latkes!

  27. Xopher says:

    (Also sholem. But that’s a different verse.)

  28. Andreas says:

    Oh, curse you for bringing that up when I’m hungry but not yet stocked up on potatoes after getting back home!

    But when I have some, I’ll try applesauce with them for a change – here in Sweden the most common ways of serving potato pancakes is with red caviar, chopped red onions and sour cream or the more hearty variety with thick slices of fried bacon and lingonberry jam.

  29. Tom Hale says:

    DO you have to add applesauce? This sounds great as a dessert, but with it would go really well with breakfast without applesause.

  30. Antinous says:

    Applesauce, feh. They’re great with sour cream and pickled tomatoes.

  31. verygneiss says:

    These look suspiciously like a Jewish version of tattie scones. Except we tend not to try and justify the dietary downsides, they’re just consumed with square slice, black pudding, bacon, fried tomatoes etc.

  32. teapot7 says:

    > The miracle answer to a labor-intensive problem is an old-fashioned potato ricer. Don’t ask me what else you do with this thing: I only know it as a latke-enabler!

    It makes much better mashed potatoes than using a normal masher. Yum.

  33. minTphresh says:

    or, sour cream and fresh chives! yummy!

  34. Xopher says:

    I’m trying to lose weight, but now I’m going to buy potatos and onions and matzoh meal on the way home and have latkes tomorrow morning. Rats.

    Or maybe not. Maybe I’ll begin the new year as I mean to continue it.


  35. crotchetyoldfan says:


    you’re doing your readers a disservice: latkes must be grated with a hand grater – it’s the only way you can insure that some blood and skin make it into the mix and THAT is the true secret ingredient!

  36. buddy66 says:

    “[get] some blood … into the mix and THAT is the true secret ingredient!”

    Don’t forget to use gentile children to do the grating.

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