How to Make Potato Pancakes – Classic Potato Pancakes Recipe
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Check out the recipe: https://www.allrecipes.com/Recipe/238261/Chef-Johns-Classic-Potato-Pancakes/
You are Super ! ! ! Good Luck ! ! ! Thank you very much for this video ! ! !❤️
Mr plinkett music
Thank you for your excellent video! Blessings to you,
Here to see how bad Charlie did compared to the real thing
This is hashbrowns
Looks delicious, thank you. New sub here.
Try swimming goggles to stop the tears. My mum was taught to leave the starch in, and use less flour, add finely diced celery and celery salt. Very crunchy without all that drying, she cooked these for us 8 kids. Still a favourite.
Wtf I dun get it
I can't find your source for the recipe + instructions. I need to print it.
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've never heard of soaking the potatoes..what could be the reason? thanks for the recipe
Who else just watched Moists vid and needs potato pancakes now
penguinz0 where r u
just watched Charlies vid and i need to make potato pancakes
Who is here after charlie's video?
charlie brought me here
If someone served me this, I would think theyre just hashbrowns
awesome
Are these the things called hash cakes that grandma ate growing up?
How about remaster version of this menu?
Very Good…. as usual…
я даже запах учуял и у меня рот наполнился слюной.
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.
wheres the little black squash balls?
Wowww it's looking yummy
Love it
MAGA
Not to be rude, but this is so last decade :0
Sounds delicious
There are a bunch of good ideas here, such as soaking the potato shreds for awhile before draining them and proceeding with the preparation. But soaking the potato sheds with the shredded onion is a mistake. You would just succeed in washing away the onion juice along with the potato starch water. The onion should be shredded into the potato shreds after they have soaked and been drained. Second thought is that traditional potato "latkes" do not include flour. Adding flour defeats the purpose of soaking and draining the potato shreds. You are just adding back the starchy stuff you discarded with the potato water. But, you do need something that will thicken the goop as it stands, after it is mixed up…just put into the fridge for an hour. And, the traditional thing to add is matzo-meal. Cracker crumbs (purchased or coarsely ground from crackers in the food processor) work well. Just remember that cracker crumbs have more salt than matzo meal. Do NOT substitute bread crumbs. The texture of the latkes will be all wrong. Last thought is that, while you can use a food processor the shred the potatoes…only do this with the shredding attachment. Don't grind the potatoes to mush with the normal processor blade. Again, the pancake texture will be all wrong…like making the pancakes from mashed potatoes or potato flakes. That is certainly possible, but the texture is wholly different than a traditional potato pancake. Properly made latkes still have the discernible texture of the shreds, while also being deliciously chewy. Generally, white potatoes are used, rather than baking potatoes, because the latter produces more crumbly shreds (great for mashing, but not for latkes). To enhance the chewiness, use Yukon Gold potatoes, which have the more chewy of the two potato proteins in predominance. Last tip is that latkes need to be thin and cooked low and slow to both cook them thru, as well as brown them to golden crisp on the outside. It is not possible to make them overly thick, or cook them too fast. You will end up with latkes that are under-cooked inside, when the outside has been browned adequately. As for additions & seasoning: If the latkes are to be served with applesauce on top, you can take them a step further, towards a desert, by adding some sugar and cinnamon to the mix. To enhance a savory flavor, add onion & garlic powder to the mix, and even parsley flakes, paprika (smoked?), MSD and chicken bouillon powder. You can add much more garlic powder than you might think, without overwhelming the latkes with garlic flavor, As with garlic mashed potatoes, the nature of the mash is to mask the garlic flavor if too little is added.
They're hash browns.
Looked very delicious
Thank u chef
Your the best
my grandmother made potato pancakes using left over mashed potatoes so we had them for breakfast.
That's not the way old school Polish people make them.
What in the world is the purpose of putting the potatoes in water first??
My mom used to make them when I was a kid and I would put her homemade jelly on
If you have to squeeze out as much water as possible, what's the point of soaking them for 20-30 minutes? That just adds more water to the potatoes. Every other recipe I've ever heard of says to squeeze out the moisture immediately after grating them. Usually in a dish towel, cheese cloth or paper towels.
Why do you shred the potatoes into water?
I love lakas!
Did you know these are called lakas I used to eat them on Hanukkah and I'll eat them again
Tell ramsey no one xan cook like him ' the BIGEST ' AH ' in the world.
My mom fine grates the potatoes and onions when making potato pancakes. I have never had them graded like you showed. We always dipped them in vinegar as well.
i saw a show on the food network where this restaurant did a potatocake benedict…using the potato cake instead of English muffin…i'm gonna try that tomorrow morning using this recipe
cheers