I have made potato pancakes (latkes - for Hanukkah) for 55 years. This recipe and Thomas Joseph's techniques, resulted in the absolute best I have ever made. They were very crispy, and delightfully creamy and soft on the inside. They stayed white rather than turning brownish, which was always a problem. I followed the recipe exactly, using every suggestion. Most helpful was soaking the shredded potatoes in ice water and squeezing out the liquid. Putting the cooked latkes on a rack in a 200 degree oven worked very well and kept them crispy while the rest of the latkes were fried. My guests loved them and came back for seconds and thirds! My only adjustment was to use only two teaspoons of salt, which was more than enough. I also added black pepper. Thank you Joseph!!!
I have a whole house of people coming for Hanukkah and was looking for a recipe that will wow them. Thank you, Bro. I needed this. You are a lifesaver.
Very very good recipe. Made it today for 12 people to go along with my homemade sausage, egg, and cheese biscuits. I added a little garlic powder and creole seasoning. I had my potatoes soak overnight. It came out perfect!!
I made this today and though I used 7up instead of beer, it still turned out great. We make this a lot in the Philippines but more often we use grated cassava with just a little salt then when cooked we sprinkle sugar on top. It is a typical snack. Thanks for your recipe.
Look at that large bowl! Look at the shiny skillet! Look at that huge fridge! Also the key tips clearly articulated! Everything is so nicely and professionally done!
I love that gummy texture in the middle. I have been looking for how to make this kind of latke. They were made by my ex husband's grandma, and she used only finely grated potato and salt. The inside did turn brown but was amazingly delicious, with apple sauce and sour cream. Took forever to grate them by hand but well worth it. Yummy. Not sure if she used a little flour too or not.
I love the way you cooked those potato cakes and have to try making some myself. My grandmother use to make them years ago when I was young and we loved them so much. Thanks for sharing this recipe with us all.
I made latkes two nights ago with dill sour cream on one and applesauce on the other. Last night I decided to make different root latkes: purple turnip, parsnip, and then potato/turnip, and potato/parsnip mix. The applesauce made the turnip one so yummy
Hi Thomas, I love all your recipes especially the chocolate fudge cake. TQ. Please keep showing more videos. PS: Ignore all the bad comments and keep only the good one
These are the best latkes!!! Unanimous vote by each of my family members who are latke maivens--After they were done I placed them in my Ninja air fryer to keep them warm, and that helped make them even crispier. But Thomas' beer I think was the real trick!!
I aways hold a pencil in my hand when I type. That's how you were trained in the olden days. No wasted time looking for your pencil or pen. Thomas got some old school training. LOL. Love the videos and some great cooking education. 😊
I always very thoroughly enjoy your videos. Very informative, educative and well researched. Thanks very much. My request, if at all possible, as Christmas is drawing near, a traditional Christmas Fruit Cake would bring lot of cheers.
I started watching this yesterday, but it got deleted, and couldnt finish it... My question is, why take the excess starch in a process, to later re add the starch on a follow up process?
It’s similar to using some pasta (boiling) water, and adding it to your sauce when marrying the pasta with the sauce, to thicken it and bind it together.
I was wondering the same, similar deal with the water. "We want to squeeze out the water" -> reintroduces water using beer. But it's probably about control. You want to remove it all first, then only add what you want. Still, I would omit the beer.
Making these right now!! They are delish…. And you’re right, you do need that amount of salt. I pulled back and they’re under seasoned… should have listened to the pro 😂
I think there's a little confusion here! You can soak them to get rid of whatever it is that turns brown! A lot of people keep that starch and add it back, and/or put flour as well. You need something to stick it all together and make a pancake! The most elementary potato pancakes are made from just the starch and the grated potato pulp, maybe salt.
I think a hard apple cider or an apricot ale would be a great idea for the beer. And if you can't use alcohol sparkling apple coder would be good because this is traditionally paired with apple sauce.
They look so good. My mom made them, but she used the fine side and it was like apple cause and mixed the rest of ingredients. They were good but soggy.
this is pretty much a German "Reibe Kuchen". in general served with smooth applesauce,(apfelmuß) or on buttered black bread (pumpernickel ), with( Kräuter quark) or herbed cream cheese.
These look and sound great. Wanted to do something different for our holiday dinner for my family, and of course they said "Well, we probably aren't gonna eat em, but you can make em if U want". 😁 We shall see! They like their "traditional" stuff....but since we have some of that ancestry, they should at least try them! 😆😆😆
Potato pancakes....latkas..it is 100% polish food which in Poland we are eating very often!!it is traditional polish food which Jewish ashkenazy people took from Poland....as also many other traditional kind of food...!!!
A great way to remove excess moisture from your shredded potatoes is by using a potato ricer on the uncooked potatoes. place potatoes by handfuls into the ricer, squeeze out the moisture and it will leave you with really crispy (not soggy) hash browns or in this case, pancakes.
Applesauce is fine - sour cream is the usual in a Jewish household because the entire meal is latkes -- nothing else. When eating a meat meal for Chanukah, no dairy is permitted IF the people are kosher. A solo latkes meal is the dairy meal for the 8 days. I love my latkes cold with a bit of sugar, too.
1. You remove as much liquid as you can from the mixture. You do not add any liquid let alone BEER. 2. you do not deep fry them. Only use a small amt of oil to stop them from sticking. 3. You do not use cast iron frypan. If you are going to make these your way then say that they are YOUR take on these traditional pancakes.
I have made potato pancakes (latkes - for Hanukkah) for 55 years. This recipe and Thomas Joseph's techniques, resulted in the absolute best I have ever made. They were very crispy, and delightfully creamy and soft on the inside. They stayed white rather than turning brownish, which was always a problem. I followed the recipe exactly, using every suggestion. Most helpful was soaking the shredded potatoes in ice water and squeezing out the liquid. Putting the cooked latkes on a rack in a 200 degree oven worked very well and kept them crispy while the rest of the latkes were fried. My guests loved them and came back for seconds and thirds!
My only adjustment was to use only two teaspoons of salt, which was more than enough. I also added black pepper.
Thank you Joseph!!!
I love when people leave feedback on recipes! Thank you 😊 I’m making them today😋
I have a whole house of people coming for Hanukkah and was looking for a recipe that will wow them. Thank you, Bro. I needed this. You are a lifesaver.
Very very good recipe. Made it today for 12 people to go along with my homemade sausage, egg, and cheese biscuits. I added a little garlic powder and creole seasoning. I had my potatoes soak overnight. It came out perfect!!
I made this today and though I used 7up instead of beer, it still turned out great. We make this a lot in the Philippines but more often we use grated cassava with just a little salt then when cooked we sprinkle sugar on top. It is a typical snack. Thanks for your recipe.
This is on my weekend menu! LOVE TJ!
Busted! Donal Skehan watches other UA-camrs )))
Look at that large bowl! Look at the shiny skillet! Look at that huge fridge! Also the key tips clearly articulated! Everything is so nicely and professionally done!
Thanks for sharing this recipe.....will definitely try it. One love from Jamaica 🇯🇲
my mouth is watering for a bite of that crispy potato pancake wow thank you very much wonderful demonstration very detailed thank you so much
My perfect day: watching constant loop of Joseph's videos. So calming...yet informative.😁
Yaaayyy it’s Thomas! We’ve missed you
Great excuse to buy some Pilsner Urquell. Made a batch this morning using your recipe. My Czech husband loved them! Thanks for posting.
This recipe is fabulous they came out just scrumptious thank u Thomas Joseph .
Seems like an easy recipe and I have all of these ingredients. Thanks, man for uploading.
What a great teacher ! Thank you. I really like potato pancakes!
No music, no unnecessary slomo... I love you to death for this.
I love that gummy texture in the middle. I have been looking for how to make this kind of latke. They were made by my ex husband's grandma, and she used only finely grated potato and salt. The inside did turn brown but was amazingly delicious, with apple sauce and sour cream. Took forever to grate them by hand but well worth it. Yummy. Not sure if she used a little flour too or not.
Glad to see you back. The recipe looks very good, will be making them soon. I hope Sarah is okay. Have not seen her for some time.
hi mate(im australian) we used ginger beer in ours kept everyone happy now its a permanent meal with the grandkids. so thankyou.
Makes my mouth water! Looks delicious. Making them tonight!!
I love the way you cooked those potato cakes and have to try making some myself. My grandmother use to make them years ago when I was young and we loved them so much. Thanks for sharing this recipe with us all.
I made latkes two nights ago with dill sour cream on one and applesauce on the other. Last night I decided to make different root latkes: purple turnip, parsnip, and then potato/turnip, and potato/parsnip mix. The applesauce made the turnip one so yummy
Thanks Thomas Joseph.
I love me some potato pancakes done the right way.
Two fingers up! Great teacher always! I’m from mexico
Hi Thomas, I love all your recipes especially the chocolate fudge cake. TQ. Please keep showing more videos. PS: Ignore all the bad comments and keep only the good one
4 russet potatoes
Grated small onion
2 eggs, beaten slightly
1/4 c beer or seltzer
3 T flour
1 T salt
mustardayonnaise omg thank you so much.. I’ve been scrolling for 5 minutes looking for how many potatoes he used. and was losing hope.
Delicious! That looks very tasty and crunchy. Thanks for sharing and all the best! 🙂🍀
This is the way they should be made!
looks so yummy going to try tonight with beef short ribs and broccoli
Thank you for sharing, I’m going to try this recipe soon.
Those potato pancakes does look great and I have to try making them and see if mine turns out perfectly. Thanks for sharing this recipe with us all.
These were amazing! Wow crispy, tiny bit greasy but great! Thanks
Thank you so much for sharing this video. This one is definitely a recipe to make. Thank you.🙂
Okay, I tried this recipe...AND IT REALLY WORKED & CAME OUT GREAT 😊👍🏽 eating it with steak, chicken, & fish. Wow thank you 🙏🏽
These are the best latkes!!! Unanimous vote by each of my family members who are latke maivens--After they were done I placed them in my Ninja air fryer to keep them warm, and that helped make them even crispier. But Thomas' beer I think was the real trick!!
I like the beer twist to your recipe. Must be awesome. I can totally see it.
Yummy!! This would be good with A fried egg on top!!!🍳🍳🍳
In Halifax at the local jewish deli they serve eggs benedict on these, and it's perfect.
I aways hold a pencil in my hand when I type. That's how you were trained in the olden days. No wasted time looking for your pencil or pen. Thomas got some old school training. LOL. Love the videos and some great cooking education. 😊
So authentic...will be making them. Yum.
Looks delish- can’t wait to try these... mmmmm
Always see your videos! Love your recipes!
Great tip on the paper towel. Thanks.
That potato pancacke is really great!!! In Korea, we usually eat them with soy sauce! 😋😋😋
is it the same process to make it? I had it once and enjoyed it!
I always very thoroughly enjoy your videos. Very informative, educative and well researched. Thanks very much.
My request, if at all possible, as Christmas is drawing near, a traditional Christmas Fruit Cake would bring lot of cheers.
Love his videos. Haven’t seen any from Sarah lately.
Good idea to use 1/4 cup of light beer or seltzer water & grapeseed oil for cooking - (I never did this before) Thanks again!
These were crispy deliciousness.. I used a food processor to shred potatoe and onion-quick!
Yeah! Thomas is back! 😊
my mother used to make them and she would sweet and the sour cream to put it on top of the pancake it was so yummy
can you fry them up a day before and re-heat? Hate making recipe like this day of. Looks amazing😃
I imagine you could freeze/refrigerate them, then bake (rather than microwave) them later.
TJ - Nice work on this recipe. Wonder if we could get similar results in an air fryer? Thanks for the great recipes!
Chappy Chanukkah Thomas!
Thomas Joseph: talks
Me: is furiously taking notes
Fantastic!
I mean, he's always got a pencil behind his ear. He can erase that "y" they added to the end of his name in the title.
Absolutely 💯 magnificent. ⭐⭐⭐⭐
I started watching this yesterday, but it got deleted, and couldnt finish it...
My question is, why take the excess starch in a process, to later re add the starch on a follow up process?
Daniel Melo he said it adds structure to the pancakes along with the eggs.
I was wondering the same thing!
And also he saved a little starch from all of the removed starch. Not all of it.
It’s similar to using some pasta (boiling) water, and adding it to your sauce when marrying the pasta with the sauce, to thicken it and bind it together.
I was wondering the same, similar deal with the water. "We want to squeeze out the water" -> reintroduces water using beer. But it's probably about control. You want to remove it all first, then only add what you want. Still, I would omit the beer.
So I'm making these for me and my roommates right now right from your video what would you suggest using if I don't have beer....
Is the recipe printed out in full anywhere?
Making these right now!! They are delish…. And you’re right, you do need that amount of salt. I pulled back and they’re under seasoned… should have listened to the pro 😂
It’s THOMAS JOSEPH. Put some RESPEK on his name.
turtlehead2 Try learning how to spell RESPECT, dummy
Who?
I didn't even notice til I read this!
@@clifficus it's an internet thing. It's meant to be funny.
@@PrettyBoyKii that was over a year ago and that fool still hasn’t apologized 😂😂😂
I'm confused. We soak the potatoes to get rid of the starch but add them back in right after?
I think there's a little confusion here! You can soak them to get rid of whatever it is that turns brown! A lot of people keep that starch and add it back, and/or put flour as well. You need something to stick it all together and make a pancake! The most elementary potato pancakes are made from just the starch and the grated potato pulp, maybe salt.
Hey Thomas, is it possible to substitute potato or corn starch for the AP flour to make them gluten free?
I think a hard apple cider or an apricot ale would be a great idea for the beer. And if you can't use alcohol sparkling apple coder would be good because this is traditionally paired with apple sauce.
Just like my Polish Busia (grandmother) used to make including the sour cream.. she sprinkled chopped dill on top
I love Jewish food!
Going to do these in my Fry Daddy! 🤟
They look so good. My mom made them, but she used the fine side and it was like apple cause and mixed the rest of ingredients. They were good but soggy.
did you cook the potatoes before shredding
this is pretty much a German "Reibe Kuchen". in general served with smooth applesauce,(apfelmuß) or on buttered black bread (pumpernickel ), with( Kräuter quark) or herbed cream cheese.
use a ricer to take out the water. works way better than using a towel
Wouldn't all the bubbles from the beer be gone after mixing like that?
Captain Erio It kinda acts like a levener with the flour.
typo in the title ? it says thomas josephy
2:28 Do not worry about "oxidation" and discoloring. Keep the shreds dry and out of any water. They get discolored by cooking or frying anyway.
How many potatoes did you use
Love fried potato
Of course, the ultimate latka question is: sour cream or applesauce? (#TeamApplesauce represent!)
Julie Golick both!! 😋
neither... smoked salmon---
Can’t find the recipe, ie how much potatoes
This is so tasty but I made it little bit salty other than that it was perfect 🥰
Take a shot everytime this guy says "in the end"
Chef John gave the recipe. My starch never exists, no water!!!! No beer!!! Bye!
These look and sound great. Wanted to do something different for our holiday dinner for my family, and of course they said "Well, we probably aren't gonna eat em, but you can make em if U want". 😁 We shall see! They like their "traditional" stuff....but since we have some of that ancestry, they should at least try them! 😆😆😆
Yummo 💛
FYI Your link appears to be hijacked
Forget doing the starch at the bottom of the bowl. Use 2 tablespoons of
Streits potato starch you can get from the market.
Damn, that mixer in the background is freaking me out. It totally looks like a twisted skull.
Kithchenaid's do that.
Is there a written recipe?
your bubby would have a heart attack watching you stick your fingers in hot oil.
Potato pancakes....latkas..it is 100% polish food which in Poland we are eating very often!!it is traditional polish food which Jewish ashkenazy people took from Poland....as also many other traditional kind of food...!!!
And... you are so handsome! Thanks again!
potalatk?
Love it! Thank you!
Can I replace the all purpose flour to rice flour ?? I'm gluten intolerant thank you
Patricia Okafor rice flour or tapioca flour will work beautifully. I had try with tapioca flour and found it very crispy too.
Sure, you might have to adjust the amount a bit but it should work fine. It may even turn out better. Rice four tends to crisp up more than wheat.
I'm in!!!
A great way to remove excess moisture from your shredded potatoes is by using a potato ricer on the uncooked potatoes. place potatoes by handfuls into the ricer, squeeze out the moisture and it will leave you with really crispy (not soggy) hash browns or in this case, pancakes.
Great tip, thank you 😊 🙏🏼
That’s not a half cup scoop, it’s a quarter cup!
That's fried potato bird nests not potato pancakes
Could we bake them instead of frying them?🤗
Good morning when I make them I serve them with applesauce
Yes the German way
Applesauce is fine - sour cream is the usual in a Jewish household because the entire meal is latkes -- nothing else. When eating a meat meal for Chanukah, no dairy is permitted IF the people are kosher. A solo latkes meal is the dairy meal for the 8 days. I love my latkes cold with a bit of sugar, too.
Man that would be awesome with a poached egg on top
Another great video from Thomas. Who gave him a thumbs down I'm going to have to kick some butt LOL. Keep the videos coming.
1. You remove as much liquid as you can from the mixture. You do not add any liquid let alone BEER. 2. you do not deep fry them. Only use a small amt of oil to stop them from sticking. 3. You do not use cast iron frypan. If you are going to make these your way then say that they are YOUR take on these traditional pancakes.