The easiest way I've found of draining the potatoes is to put into a clean tea towel, bring the 4 corners together & twist into a ball, keep twisting until all the juice is gone, & you'll have the driest potato ever.
My Mother has been making these for over 50 years. They're my favorite. It was just a basic recipe with salt, pepper and onion. She would make a batch (large) and they would be gone soon after. Like you said it's something I haven't made often enough. I will be in the near future. They are so good just as they are! I'm getting hungry. 😆🤩❤
Thank you! Just decided I needed to make these tonight.. Was looking for a recipe when I remembered I watched this video many years ago. You never fail me no matter what random food idea I think up. Cheers xx
My Irish father made these every Friday, Catholic no meat on Fridays. He used the smaller side of the grater for both the potato and the onions, he added egg, Aunt Jemima pancake mix (we are from Chicago) or Bisquick, salt and milk. Mixed them up, fried then in hot bubbly lard (no oil) until a dark golden brown then drained them on a clean dish towel and then plated with apple sauce. Or if we were running in and out we just grabbed one and ate it on the go. Loved them and after my father was gone never ever had a good one, and I have searched and tried even Manny's in Chicago none like my Irish father made but I think it was the lard!! P.S. Tried Katz deli too when I lived in NYC, okay but not what I was looking for...
I'm buying some lard and potatoes tomorrow. I have everything else. I haven't had these since my wife passed away but it's about time I try my hand at it.
My German grandmother taught me how to make these. She put everything in an old time grater and added bacon. Always with homemade apple sauce. Yummy!!! Thank you for sharing. Now I want to make them. 💞😁👍
I made this today. It was delicious. It was quite messy to prepare but definitely worth it in the end. I'm definitely going to make these more often. Thanks for the video.
Ooookaayyy! I made these TONIGHT for my daughter and myself! They were good! I tweeked them a bit, chili powder instead of cayanne and I put jalepeno cheese on top of my daughters with sour cream. YUM! 😊
Brilliant! The key is the water soak, rinse, & squeeze. I have made them without the water step many times & they always came out grey & mushy. Thank you Chef John for telling us this step! LOVE all your videos by the way.
Chef John, I made this recipe tonight and both my daughter and I loved it. I have enjoyed each of the recipes that I have stolen from you. I don't like onions so I substitute onion powder in a lot of them. Your videos are also a pleasure to watch, I enjoy your banter and voice. Thanks.
Amazing recipe, Me and my family cook and prepare them the same way,(minus the cayenne) We make them extra crispy, topped with coarse salt to taste, maybe fresh dill or dried dill is great also, roasted garlic is great to put on top for sure. Sour cream on the side is amazing(my favorite). Russets are a great choice for this recipe, nice starch content for that fried crispyness. I prefer a good extra virgin olive oil or REAL vegetable oil (not canola or rape seed commercial oil)for best results, I have even had these deep fried in really really good oil and WOW they were amazing! try it if you can! Love the video Chef John!
Made these this evening. Turned out better than any I've made before. I didn't bother soaking the potato and onion in water though. I did dry them with paper towels as much as possible right before I made them. I used to always just put the egg and flour and seasonings right into the potato and onion. Much nicer to blend the flour etc. with the egg first. Thank you !
There are many ways to make potato pancakes. Years ago my mother used to take cold, leftover mashed potatoes from the fridge, mix with finely chopped onion and minced garlic (or powders), form into patties 1/2 inch thick and fry in butter till browned on both sides. What Chef John showed was what may be referred to as rustic potato pancakes or latkes.
great recipe, but I recommend placing the potatoes in a cheese cloth or clean dish towel and twisting the top until all the water is REALLY squeezed out. it is by far the most efficient way to rid them of liquid.
Oh man, this comment has inspired me to try this recipe again. I never, ever get it to work no matter how much I squeeze out the potatoes... I get a burny exterior and an undercooked mess in the center. But the salad spinner idea is awesome!
Made these last night and they were delicious! We could eat them every day! Thank you so much! I topped them with Bacon instead of the lox. Deeeelicious.
Typical Jewish Potato Latkes are made simply with grated potatoes, onions, egg, S&P and MATZOH MEAL NOT FLOUR!! Any other variation using flour is fine but just not typical of genuine Jewish latkes.
I was craving these really bad but had no idea how to make them. Watched this video and I found exactly what I'm looking for. My childhood favorite very good and not hard to make at all.
oh lovely potato, you feed us well! so nice to see all the comments from people all over the world who all have their own word for these, i love the sound of the polish way of having them with apple sauce :)
At home - in Czech Republic - we traditionaly add garlic and especially Marjoram and we add no onion. And also we add a little bit of milk, because then the potatoes stay yellow.
An old polish friend used to make these for breakfast, topped with sauerkraut. The sour cream and dill imparts a mild version of that same flavor, very good! Thank you for the recipe!
Couple of tips for making Latkes squeese the water out by placing the potato/onions in a clean dish cloth then twist, much easier way of getting every drop of water out. Also try frying them in peanut oil, allows for higher temp w/o burning & makes them very crispy.
This is traditional national lithuanian dish - potatoe pancakes just we don’t use any flour nor cayenne. Serving with salmon or sauce from fried pieces of onion and bacon and/or a spoon of sour cream :) or sauce from curd cheese mixed with salt, mashed garlic and chopped parsley :)
I have a family recipe that's similar but different, The major difference (and mistake) is allowing the potato-egg mixture to let stand 20 minutes. It warms up. Just like making potato chips and French fries, the colder the potato the crisper the fried outcome. I fry almost immediately. The potato mixture in a medium SS bowl nestled in a larger SS bowl half-filled with ice to keep the remaining mixture cooooold. I also suggest peanut oil...stands up to higher temperatures and has a complimentary flavor upon completion.
Ah yeah, I like to add a little garlic and chives to mine for a little extra zest. Also, I recommend trying sweet potato pancakes, they're just as amazing with a little pinch of cinnamon added :D
I am Polish and potato pancakes are considered as eastern european food. The recipe for sure are delicious ( amercicanized ) BUT i feel like in Poland potato pancakes are very well grated, this reminds me more about hash browns....my grandma who is almost 90 yrs old now used to make them, so I KNOW ( and I was born in Poland and came to the US at the age of 20 ), :)
Dzien Dobry, Maja Barnes. I am of Polish heritage, too and grew up with these... still make them for my family. We definitely use the small grate and no cayenne (but sounds interesting, so I'll give it a whirl). Niech cie Bog blogoslawi!
Not only is that not traditional, but it's wrong. Bacon is way too strongly flavored and doesn't allow the potatoe flavor to shine...... As it should for a potato recipe. Lard only for real hash brown potatoes.
+F Sharp they need a bit of pressure to get that water out. The salad spinner only gets rid of surface water. I swear the squeezing part is the most important part!
This made me nostalgic for that magical time when "junk food," exclusively meant that something was fried and maybe had salt and sugar, rather than being full of MSG and genuine industrial wastes as we have today.
One of those Salad Spinners works a peach for getting the water out, then finish with paper towels. I like them with sour-cream and applesauce as a side dish for veal sausage with mustard.
It's amazing how many little tweaks you can make to a dish that's been around for so long, and from all over the world! Our chefs tried out the recipes of two famous chefs to see which was better. Check out the results of our Best Potato Pancakes/Latkes Recipe War: youtube dot com/watch?v=ESrCkNomSzw
Check out the recipe: www.allrecipes.com/Recipe/238261/Chef-Johns-Classic-Potato-Pancakes/
The easiest way I've found of draining the potatoes is to put into a clean tea towel, bring the 4 corners together & twist into a ball,
keep twisting until all the juice is
gone, & you'll have the driest potato ever.
My Mother has been making these for over 50 years. They're my favorite. It was just a basic recipe with salt, pepper and onion. She would make a batch (large) and they would be gone soon after. Like you said it's something I haven't made often enough. I will be in the near future. They are so good just as they are! I'm getting hungry. 😆🤩❤
Thank you! Just decided I needed to make these tonight.. Was looking for a recipe when I remembered I watched this video many years ago. You never fail me no matter what random food idea I think up. Cheers xx
Have you given up?
You're a natural.
You are the Bob Ross of cooking. So soothing... happy little Potato Pancakes.
that is so true.. thank you chef John for your wonderful recipes.
@@An.Ordinary.Person yup,agree. ..
@@phionnacleland8612 Yes, Fantastic Potato Pancakes recipe. I love cooking items that call for potato.
Couldn't agree more! Such a soothing voice, I can listen to him describe recipes all day.
My Irish father made these every Friday, Catholic no meat on Fridays. He used the smaller side of the grater for both the potato and the onions, he added egg, Aunt Jemima pancake mix (we are from Chicago) or Bisquick, salt and milk. Mixed them up, fried then in hot bubbly lard (no oil) until a dark golden brown then drained them on a clean dish towel and then plated with apple sauce. Or if we were running in and out we just grabbed one and ate it on the go. Loved them and after my father was gone never ever had a good one, and I have searched and tried even Manny's in Chicago none like my Irish father made but I think it was the lard!! P.S. Tried Katz deli too when I lived in NYC, okay but not what I was looking for...
m romeyn why not try and make some? You might just get it perfect
It was the lard my nan was Irish and always cooked with it and food always tasted good.
I'm buying some lard and potatoes tomorrow. I have everything else. I haven't had these since my wife passed away but it's about time I try my hand at it.
It was your dad.......
@@n40tom sorry for your loss and I hope they turned out tasty for you.
just watched Charlies vid and i need to make potato pancakes
Same I’m hunge
Who else just watched Moists vid and needs potato pancakes now
Wow 10 years later and this still holds up as an amazing recipe and tutorial thanks a lot for that :)
My German grandmother taught me how to make these. She put everything in an old time grater and added bacon. Always with homemade apple sauce. Yummy!!! Thank you for sharing. Now I want to make them. 💞😁👍
When he said "you've never cried until you grated an onion..., it.. its' a good cry", I died. Cause of the subtle texture of it. LMFAO
Likewise! Laughed out loud at 1am in bed while watching.
😂😂😂😂😂😂
Try a sweet onion, less tears and nicer flavor.
Nirvanas Fox me too! Subtle dry humor, love it.
It was a joke with "layers."
charlie brought me here
Making some rn king
me too. he lowkey put me off but upon further research them shits look fine asf
@@sprite6550 yes
?
Same
I tried it and it came out great!! Thanks for sharing the recipe!
I made this today. It was delicious. It was quite messy to prepare but definitely worth it in the end. I'm definitely going to make these more often. Thanks for the video.
Ooookaayyy! I made these TONIGHT for my daughter and myself! They were good! I tweeked them a bit, chili powder instead of cayanne and I put jalepeno cheese on top of my daughters with sour cream. YUM! 😊
Who is here after charlie's video?
These don't seem as thin as the Perkins pancakes
Me
Who's Charlie?
love that recipe and love your voice too ... so soothing...thanks Chef!
Morpheus Art Studio Oh gawwwwwd
Delicious food brought to you by the most soothing, pleasurable and melodious narratior on the planet. Bravo, Chef John!
Brilliant! The key is the water soak, rinse, & squeeze. I have made them without the water step many times & they always came out grey & mushy. Thank you Chef John for telling us this step! LOVE all your videos by the way.
i made it just after watching this and it's really amazing really i like it so much thank u
One of my all time favorite meals. I never knew you were suppose to soak the potatoes in water first. Learn something new every day. Thanks.
you don't have to soak water...this just guys own recipe on the video;)
Viktoriia Dovgun Rinsing it removes starch from the potato, making a more crispy pancake.
wuju juju
yes, but i like not that much of crispy;)
Thank You Paula did you say Negro?
get rid the starch
Just made this for the first time in my life and it turned out perfect. Thank you so much for this recipe/video!
Chef John, I made this recipe tonight and both my daughter and I loved it. I have enjoyed each of the recipes that I have stolen from you. I don't like onions so I substitute onion powder in a lot of them. Your videos are also a pleasure to watch, I enjoy your banter and voice. Thanks.
Chef John, we’ve always served our potato pancakes with sour cream and cold canned peaches. I know it might sound weird, but so delicious!
The kitchen is no place for perfection. Cooking should be fun. Tell Gordon Ramsey.
It is a place for perfection when people pay for your cooking
Ramsey isn't a perfectionist anyway. You ever see him measure out ingredients?
@@UnderscoreZeroLP not in that way. But he always give his best to provide the best food to his customers. That is why he is successful
@Ron Wake yeah f you more
Ron Wake He’s not a drama queen, he has passion for cooking so you would understand why he would yell at people for cooking shit.
It's 2023 and it's still helpful
I'm going to try this as they look great and this guy is amazing I like his teaching style xxx...
I highly recommend adding some crushed garlic and dried marjoram. That's how it's done here in Czech Republic.
Analogrime hcyn9m
♧◇♧)))))0
Analogrime jojo je to chutné s cesnakom
Yum 😋 yeah sounds good . I like to put some chopped up Rosemary in it and maybe some garlic granules as well 👍
🤙
Turned out amazing!! Yumm
Added shredded chicken to the batter too!!
why do i always do this to myself?
it's 1AM and im watching food videos by this guy. always this guy. i hate him, but love him at the same time.
These are great, just like you show..and everyone loves it!!! Thanx alot..
Amazing recipe, Me and my family cook and prepare them the same way,(minus the cayenne) We make them extra crispy, topped with coarse salt to taste, maybe fresh dill or dried dill is great also, roasted garlic is great to put on top for sure. Sour cream on the side is amazing(my favorite). Russets are a great choice for this recipe, nice starch content for that fried crispyness. I prefer a good extra virgin olive oil or REAL vegetable oil (not canola or rape seed commercial oil)for best results, I have even had these deep fried in really really good oil and WOW they were amazing! try it if you can! Love the video Chef John!
Made these this evening. Turned out better than any I've made before. I didn't bother soaking the potato and onion in water though. I did dry them with paper towels as much as possible right before I made them. I used to always just put the egg and flour and seasonings right into the potato and onion. Much nicer to blend the flour etc. with the egg first. Thank you !
Also add garlic yummy
Just made my first potatoe pancakes. Followed the chef, came out tasting awesome. Never had them before, will make again thanks.
Wow. Thank you, Chef John. Now I can make not only potato pancakes, but I'm can also make hash browns with shredded potatoes.
Kartoffelpfannkuchen! A typical Saturday meal in my family, served with chunky applesauce. Childhood favorite!
Kartoffelpuffer!!
There are many ways to make potato pancakes. Years ago my mother used to take cold, leftover mashed potatoes from the fridge, mix with finely chopped onion and minced garlic (or powders), form into patties 1/2 inch thick and fry in butter till browned on both sides. What Chef John showed was what may be referred to as rustic potato pancakes or latkes.
Going to try this for supper tonight! Yummy! Been wanting to make these for along time! Thank you!
You have a great style - and a great recipe! Thanks.
great recipe, but I recommend placing the potatoes in a cheese cloth or clean dish towel and twisting the top until all the water is REALLY squeezed out. it is by far the most efficient way to rid them of liquid.
Cheese cloth is the way I do it.
Dish towel works well too! 😃
That's the way to do it ....
i don’t own a cheese cloth
@toekedo
You own a dish towel though, so who cares that you don’t own a cheese cloth.
Your videos are great. The best way to get water out of grated potatoes is to use a salad spinner lined with paper towel.
Oh man, this comment has inspired me to try this recipe again. I never, ever get it to work no matter how much I squeeze out the potatoes... I get a burny exterior and an undercooked mess in the center. But the salad spinner idea is awesome!
tks;;;
maserin1 it's burnt cos too high heat bro
Morgan Childs thanks for the tip pal, will try, never even thought of it
@@steveday4797 works for me every time..
Yum yum! I have made traditional potato scones before, but I think these look MUCH better!
Made these last night and they were delicious! We could eat them every day! Thank you so much! I topped them with Bacon instead of the lox. Deeeelicious.
That looks like heaven. My fav things. Potato, egg, and fried. YUM.
Typical Jewish Potato Latkes are made simply with grated potatoes, onions, egg, S&P and MATZOH MEAL NOT FLOUR!! Any other variation using flour is fine but just not typical of genuine Jewish latkes.
Who’s watching in 2020!!??
LouLou who the fuck would be watching a potato pancake guide in 2020?
Right here bro
@@mattmattymatt634 HHAHAHAHAHAHA
MattMattyMatt you?
Una argentina en cuarentena 🤷🏼♀️
I was craving these really bad but had no idea how to make them. Watched this video and I found exactly what I'm looking for. My childhood favorite very good and not hard to make at all.
oh lovely potato, you feed us well! so nice to see all the comments from people all over the world who all have their own word for these, i love the sound of the polish way of having them with apple sauce :)
At home - in Czech Republic - we traditionaly add garlic and especially Marjoram and we add no onion. And also we add a little bit of milk, because then the potatoes stay yellow.
My mother used to make these but she used more onion. Served with applesauce. She was Polish.
sounds wonderful!
Ashkenazi Jews do this for Chanukah.
That makes you Indian
Placki ziemniaczane 😜
My Babick made these, she was from Slovakia :D Slavic just like poland. Infact out last name is Polish!
For some reason the book "All Quiet on the Western Front" made me want to make potato cakes again. Thank you for this video. Beautiful.
An old polish friend used to make these for breakfast, topped with sauerkraut. The sour cream and dill imparts a mild version of that same flavor, very good! Thank you for the recipe!
A salad spinner works great when drying grated potatoes.
👍🏻 3:19
I use the same recipe, but I add about 2 medium parsnips (grated). It adds another dimension and flavor. Delicious!
I made this and it tasted amazing!! thank you so much!
Thanks. I like your style, and you have a great fluid voice !
Couple of tips for making Latkes squeese the water out by placing the potato/onions in a clean dish cloth then twist, much easier way of getting every drop of water out. Also try frying them in peanut oil, allows for higher temp w/o burning & makes them very crispy.
Virginia Hoffman s
Virginia Hoffman uh
Virginia Hoffman f
My mom always used either lard or peanut oil for her PAN FRIED potatoes (sliced). DELICIOUS! Must cover them for awhile, too.
The cloth for this purpose of squizing ought to be boiled in water to cleanse it of soaps and odors or perfume of soaps
Exactly 7 years later since this video was made, I'm watching this. That recipe looks really good.
11 years for me. Time really does fly huh
@@deanharstad5404 lol 12 years for me!
This is traditional national lithuanian dish - potatoe pancakes just we don’t use any flour nor cayenne. Serving with salmon or sauce from fried pieces of onion and bacon and/or a spoon of sour cream :) or sauce from curd cheese mixed with salt, mashed garlic and chopped parsley :)
Excellent potato pancakes. Thank you for this video!
If someone served me this, I would think theyre just hashbrowns
You can make them in a waffle iron. Works great.
SirGeforce , I will certainly try that!
SirGeforce fruit flan cases
@SirGeforce: Great tip!! Thanks.
I’ve done it. Perfectly crispy latkes every time
I wonder if an indoor grill would work?
Looked very delicious
Thank u chef
Sounds delicious
I have a family recipe that's similar but different, The major difference (and mistake) is allowing the potato-egg mixture to let stand 20 minutes. It warms up. Just like making potato chips and French fries, the colder the potato the crisper the fried outcome. I fry almost immediately. The potato mixture in a medium SS bowl nestled in a larger SS bowl half-filled with ice to keep the remaining mixture cooooold. I also suggest peanut oil...stands up to higher temperatures and has a complimentary flavor upon completion.
Ah yeah, I like to add a little garlic and chives to mine for a little extra zest. Also, I recommend trying sweet potato pancakes, they're just as amazing with a little pinch of cinnamon added :D
these taste soooo good !!!
Great recipe thanks! Made it today!
"The kitchen is no place for a perfectionist" - Try saying that to Gordon Ramsay....haha
I am Polish and potato pancakes are considered as eastern european food. The recipe for sure are delicious ( amercicanized ) BUT i feel like in Poland potato pancakes are very well grated, this reminds me more about hash browns....my grandma who is almost 90 yrs old now used to make them, so I KNOW ( and I was born in Poland and came to the US at the age of 20 ), :)
Dzien Dobry, Maja Barnes. I am of Polish heritage, too and grew up with these... still make them for my family. We definitely use the small grate and no cayenne (but sounds interesting, so I'll give it a whirl). Niech cie Bog blogoslawi!
I agree, the potatoes need to be a finer grind or leftover mashed. These are really just hashed browns.
@@intentionaloffside8934 😁
I wonder what did our grandma substitute before 1589 for latke?
I love this recipe. I chop up a bit of Serrano pepper for some additional heat and stir it into the 'batter'. Thanks from Nova Scotia.
I made the potatoes and the whole family loved them and so did I they were delicious thank you for the recipe .
I added some dried dill into the pancakes :D Sooooo Good!
Similar in Switzerland. We call it Röschti.
Kartoffelpuffer/Reibekuchen. Greetings from Germany :D
im going to try this tomorrow thanks for the idea!
i love anything potato, this looks really delicious!
''you've never cried until you've grated an onion...it's a good cry'' haha you slay me!
I like his voice in these older videos, he sounds more calmer and normal
I completely agree. I feel cheated on the new ones.
he's cute. his voice is the same, but the delivery is way more polished these days, how could it not be?
Ok
I'm making this now thank you for your recipe.
Made some yesterday for the brunch, delicious !
Or make Hungarian Goulash- top these with the goulash and serve with a side of cucumber salad. mmmmm! We just made some today - the old Polish way.
Whenever I hear that intonation of voice, I get hungry ...
Just finished these..... They were awsum.... My 7 year old brother loved them... Thanx for sharing..... 👍
OMG; that sounds delicious !!!
The ONLY way to make them is to fry them in bacon drippings.
Not only is that not traditional, but it's wrong. Bacon is way too strongly flavored and doesn't allow the potatoe flavor to shine...... As it should for a potato recipe.
Lard only for real hash brown potatoes.
And of course it wouldn't be kosher
That's why you save those droppings 😀
Eewww no way!!
Lard!!! The only way to go!! 3:19
Add some salt to the potato/onion mix after you drain it, it will drain 5 times faster
I did it and it's amazing 😘
Wonderful, thanks!
Wonder if you can spin the potatoes in a salad spinner... hmmm?? Keep up the great Vids, My wife and I really like them!
+F Sharp u probably could but you would still have to wring it out in a paper towel or I like to use a hand towel...
+F Sharp they need a bit of pressure to get that water out. The salad spinner only gets rid of surface water. I swear the squeezing part is the most important part!
+F Sharp you can use a potato riser... I saw it on Laura in the kitchen. she squeezed the water out using a potato riser to make hash browns..
I use a salad spinner and the potatoes come out just fine!! 3:19
"Haruľa" in Slovakia ;)
I started watching your videos, now I can't stop. I have school in the morning and it's 11:07 Eastern time. I don't know what I'm gonna do
Tried this and I loved it..yummy
This made me nostalgic for that magical time when "junk food," exclusively meant that something was fried and maybe had salt and sugar, rather than being full of MSG and genuine industrial wastes as we have today.
Nothing wrong with MSG.
@Dennis Plum
Rooted in racism?! Lmfao! Whatever.
@Dennis Plum people who are afraid of MSG arent afraid of it because it's from asia
It's been proven that there is nothing wrong with MSG!! It just got a bad rap!! I suggest that you do some research!! 3:19
love this SHALOM
Made it! It was great! Thank You for the recipe! Greetings from Belgrade and Budapest! :)
Delicious! Looks just like my mom used to make them.
You should fry in bacon grease. Love your channel.
its KOSHER
You'd have to find some kosher bacon grease.
Make sure they're as dry as possible
Now add the liquid.
Thank you for your excellent video! Blessings to you,
One of those Salad Spinners works a peach for getting the water out, then finish with paper towels. I like them with sour-cream and applesauce as a side dish for veal sausage with mustard.
It's amazing how many little tweaks you can make to a dish that's been around for so long, and from all over the world! Our chefs tried out the recipes of two famous chefs to see which was better. Check out the results of our Best Potato Pancakes/Latkes Recipe War: youtube dot com/watch?v=ESrCkNomSzw
classic german "Kartoffel Puffer".
Great job! Thank you very much!
Lovely..so tempting