Cookaholics Bulletin Board

That is true Jes, beware of healthy as it used to describe a commercial product.

I am surprised so many people make a version of the infamous Latke. Frankly, I also like the McDonalds whatever it is called, that potato thing they serve for breakfast, just dump some salt on it and it is pretty good for fast food.

Jaques Pepen makes a version that he doesn't even call anything, it is a big pan size and can be cut up into individual servings, I have made it and it is pretty good. I made it one morning and dropped an egg on it, it was really good.

"Politics is for sissies. We talk about FOOD here!" I love that, I see your point, we have to keep our priorities straight.

I go off now, it is Tuesday, I have a pizza ready for Barbara who has worked hard all night without time for a break.

Be nice to the cook, they maybe somebodies mother,
Barry

BTW.....my latkes came out perfectly, however, transporting them and holding them in a warmer drawer for an hour left them soggy and I was disappointed. They were so crispy when I left home and I kept apologizing for them at dinner because there was no sign of crispy. Oh well, another lesson learned...serve only at home and right from the frying pan.
Ilene

Ilene - ugh. After all that time standing there frying them to perfection. They really don't hold well, do they.

Although not traditional, I prefer sweet potatoes latkes. The sweet potatoes seem to crisp up more than white, and I think taste better.

If you are short on time, Mark Bittman suggests making one big pancake. I plan to try this soon!

When I don't want my house smelling of oil all week, I go with baked latkes.

Baked Sweet Potato Latkes
Makes 12 Latkes
2 pounds grated sweet potatoes
1 medium onion, grated
2 eggs, beaten
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or use a silpat.
In a large bowl, combine all ingredients. Drop by 1/3-cupfuls onto cookie sheet. Flatten with spatula.
Bake for 25 minutes; flip and bake for an additional 15 minutes.
Serve with light sour cream and a dash of cinnamon and nutmeg.

I grew up with these http://www.visitvaldinon.it/Interne/Tortel_de_patate_interna.ashx?ID=20627 and the large version here: http://farinalievitoefantasia.blogspot.com/2010/07/torta-di-patate-alla-trentina.html (edit to fix link)
My mom makes both, both with the larger one she will put sausages on them once they go into the oven to finish cooking.

Next time you have to do that, try spacing them out on a baking sheet and throwing them in a 425F oven for 5 or 10 minutes when you get there, if possible. That can recrisp them.

Great idea.....why didn't I think of that?
Ilene

Cleaning out one of my kitchen drawers and found a Kronenreisbeisen that my mom brought me from Italy. I can't seem to find it online except for here: http://frescura.it/public/modifiche_febbraio/06_grattugie.pdf, scroll down to page 5 and it's # 124241, the second item on the page.

She swears that it's the best thing to use when making potato pancakes.