With a bit of help from Caroline Aaron (Mrs. Shirley Maisel herself!), Nickolas Martinez, the Executive Chef at Intersect by Lexus, is whipping up three twists on classic latkes. They’re the perfect bites to eat while catching up on Season 3 of “The Marvelous Mrs. Maisel,” out now! Sponsored by Amazon Prime Video. _ Subscribe to Tastemade: http://taste.md/1QsXIWq. LIKE us on Facebook: http://taste.md/1Zf0Bve. FOLLOW us on Instagram: http://taste.md/1OaAv4P. FIND us on Snapchat Discover: http://taste.md/1P9UuDM
Get 50% OFF your first 6-bottle box http://bit.ly/BrightCellarsBabish. Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.. Latkes (aka potato pancakes) are an easy thing to make at home that you can use as a blank canvas for all of your favorite toppings.. Recipe: https://basicswithbabish.co/basicsepisodes/latkes. Music by Chillhop: http://chillhop.com/listen. Blue Wednesday “Sweet Berry Wine”, “Murmuration”: https://soundcloud.com/bluewednesday. Listen on Spotify: http://bit.ly/ChillhopSpotify. My playlist of preferred cooking tunes, Bangers with Babish!. https://spoti.fi/2TYXmiY. Binging With Babish Website: http://bit.ly/BingingBabishWebsite. Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite. Patreon: http://bit.ly/BingingPatreon. Instagram: http://bit.ly/BabishInstagram. Facebook: http://bit.ly/BabishFacebook. Twitter: http://bit.ly/BabishTwitter
Some people call it sweet potato fritters, some people call hash browns, and some call it latkes. It doesn’t matter how you call it, one thing is certain, these sweet potato fritters/hash browns/latkes are delicious!. Printable Version: https://www.thecookingfoodie.com/recipe/Sweet-Potato-Hash-Browns-Recipe. More Fritters Recipes: Onion Fritters: http://bit.ly/OnionFrittersTCF. Potato Fritters: http://bit.ly/PotatoLatkesTCF. Zucchini Fritters: http://bit.ly/ZucchiniFrittersTCF. Cabbage patties: http://bit.ly/CabbagePatties. FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/. Facebook: https://www.facebook.com/thecookingfoodie. Website: https://www.thecookingfoodie.com/. My favorite kitchen equipment:. https://www.amazon.com/shop/thecookingfoodie. RECIPE: Makes 10-12 Fritters. Ingredients: 2 medium-large sweet potatoes (800g). 1 onion. 2 eggs. 2 tablespoons flour or breadcrumbs. Salt to taste. Pepper to taste. Directions: 1. Peel sweet potatoes and onion.. 2. Grate, wrap with cheesecloth or kitchen towel, twist cheesecloth into a pouch and squeeze out excess liquids.. 3. Transfer to a large bowl, add salt, pepper, flour and beaten eggs. Mix well.. 4. In a large skillet heat oil over medium-high heat. spoon 2-3 tablespoons of potato mixture the hot oil, flatten slightly.. 5. Fry 3-4 minutes on each side or until golden brown. Transfer to paper towels to drain and season with salt.
INGREDIENTS (approx. 15 latkes). 2 large sweet potatoes, peeled. 3 green onions, chopped + 1 more for garnishing. 2 eggs. 3 tablespoons flour. 1/2 teaspoon salt. 1/2 teaspoon black pepper. about 4 oz. (110 gr.) shredded cheese of your choice, we used mozzarella. oil, for frying. Sour cream for garnishing. PREPARATION. 1. Grate the peeled sweet potatoes using a hand grater or a grater attachment on a food processor.. 2. Place the grated sweet potatoes in a kitchen towel. Squeeze out as much liquid as you can. Sweet potatoes are tough, so use your muscles! The more you squeeze, the crispier the latkes.. 3. Add the potatoes to a large bowl along with the green onions, eggs, flour, salt and pepper. Mix.. 4. Add oil to a large frying pan, so the oil covers the surface of the pan. Bring to low-medium heat. Sweet potatoes need to be cooked at a lower temperature and for more time than regular potatoes. Once the oil starts to shimmer, place a spoonful of the mixture in the pan. Press it down with the back of the spoon, trying to keep the latke in a circular shape. Place a pinch of shredded cheese on top of the latke. Place another spoonful of the mixture on top and press it down again with the back of the spoon. Cook on each side for 5-7 minutes. *Remember, the oil shouldn’t be too hot. If the latkes are burning after 5 minutes, turn the heat down a little.. 5. Place the cooked sweet potato latkes on paper towels to drain the excess oil. Garnish with sour cream and chopped green onion.
Ingredients 1 large sweet potato, peeled and grated ½ onion, grated 2 large eggs eggs ¼ teaspoon black pepper 2 teaspoons olive oil, or more if needed ½. Ingredients 1 lb sweet potatoes, peeled and coarsely grated 2 scallions, finely chopped 1/3 cup all-purpose flour 2 large eggs, lightly beaten 1 teaspoon salt 1/2. Step 1 Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes.
For a festive addition to any holiday table, try these crispy sweet potato latkes teamed with apple-raisin chutney and jalapeno lime sour cream. Lightly fried (or. In a large bowl, combine scallions and eggs.
Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and. Steps 1 Mix all ingredients except sour cream and pecans. 2 Oven Directions: Heat oven to 400°F. Generously grease cookie sheet.
Drop sweet potato mixture by teaspoonfuls onto 3 Skillet Directions: In a 12-inch skillet, heat 1/4 cup vegetable oil over medium-high heat. Drop sweet potato. These latkes are lightly pan fried in a small amount of olive oil, made with sweet potatoes instead of white and made EASY by using a spiralizer because it eliminates the need to grate the potatoes, which can take a lot of time.
With the spiralizer, it only takes minutes. Makes 16 latkes. 1 large sweet potato, peeled and grated — about 4 cups (1 litre) grated.
1/2 large yellow or sweet onion, grated — about 3/4 cup (180 mL) grated. 1 egg. 1/2 tsp (2.5 mL.
Sweet Potato Latkes This recipe is easily made in a waffle iron, but you could also cook these in a nonstick skillet or on an electric griddle. These latkes are easily made gluten free by swapping the all purpose flour for a gluten-free flour blend. Metric 450g 2 each Sweet Potatoes, grated Eggs, large 1. Gather all ingredients and equipment. Baked sweet potato latkes have beautiful crispy edges and are soft inside. They are irresistible served hot with a big dollop of sour cream and some green onions.
This baked version is much healthier than traditional deep-fried latkes yet it’s every bit as delicious.
List of related literature:
Ideally, latkes should be somewhat thick, golden, very crisp on the outside, and very creamy in the center.
ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE Heat ¼ cup packed light brown sugar, 2 tablespoons applejuice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⁄ teaspoon ground nutmeg in small saucepan over medium heat.
For thin, crisp latkes (as opposed to the more customary thick ones), be sure to wring out as much liquid as possible from the grated potatoes, and do not use matzo meal or flour as a filler.
The secret to making crispy potato latkes without absorbing a lot of fat is to fry the batter in enough hot oil or schmaltz (about ¼ inch), enough so that the latkes glide in the pan.
These latkes are fried in oil to remind Jews of the Hanukkah miracle of the rededication of the Temple, when a tiny bit of oil lasted for eight days.There are many other varieties of latkes, such as carrot, zucchini, and sweet potato.
Add the potatoes and sweet potato, sprinkle with salt and pepper, reduce the heat to medium, and cook, undisturbed, until well browned on the first side, about 2 minutes (they’ll stick if you try to turn them too soon).
The potato latkes were a big hit with my family, hot out of the frying pan, crisp and golden, with lots of chunky applesauce, sour cream, and kosher sausage.
I make my “screaming hot pink” latkes with beets, yukon gold potatoes, hand sliced leeks, and a little carrot. Flour, baking powder, egg. Really pretty. I use my food processor shredding disc, found out my sister had “invented” using her processor independently, far away, but she still just made traditional russet/onion latkes. They come out more lacy, with crispy bits, when you use a processor. Why work hard grating it manually, and scraping your knuckles? Great minds think alike!
late to the video but damn if this isnt a fantastic ad. I watched all of it. Its not intrusive and I know its an ad but it fits into the video so I dont really mind it. Video great as always but damn this ad is what should be displayed for all other ads. so good.
We know them as Kartoffelpuffer or Reibeplätzchen here in germany. My granny had even more names for them like Flinsen:) Anyway, greetings from germany!
I think “outside the box” would be better than the controversial and historically problematic “off the reservation”, but it was interesting to see how different your topping choices were! Have you considered making Karelian* pasties/pies with egg butter? It’s also a lovely lunch snack!
*The name “Karelian pie” is protected, so we call them rice pies here nowadays, but it’s the more recognizable translation for when you want to find the intended thing on Google.
My family’s recipe has a lightly boiled potato added to the raw potatoes to make them fluffier. We don’t squeeze them like that, we use a spoon press some of the water out, but not that much. We also add onions or chives to them which is optional but yummy. Sour cream is the traditional topping (or applesauce if you make them on the sweeter side.)
We do something very similar in Czech Republic. Its called “cmunda” or “bramborak” (depends on location, also about 102549 variations). Marjoram is always key ingredience, some salami and pig fat instead of oil will make them even better. Try out!
You probably haven’t thought about the phrase “off the reservation” since you learned it as a kid, but I suggest taking a moment to really consider what it means, where it comes from, and why it might cause viewers to cringe and/or recoil.
3:30 From right to left, we have the Bagel Latke, the Kosher Nightmare Latke, the Spicy Latke and the Rosh Hashanah Latke. Very interesting takes, I’ll admit.
I’ll try not to be offended by the random stuff being put on top of these, like I’ve never seen any Jews even try to put anything on latkes besides sour cream or applesauce, but also I’m really picky and my family usually just makes boxed latkes on some random day of Hannukah once a year so who am I to talk
Wow, never knew bramboráky are eaten like this outisde of the Czech Republic! Gotta try it sometime, here we usually add a lot of garlic and bacon into the “dough” and they are made way thinner for more crispiness, they are eaten by themselves or with meat usually.
This is similar to a Swedish dish: rårakor, but they aren’t as thick and is fried in butter. You server them with lingonberry jam and fried salted pork ( I don’t know the correct English name for it) or bacon. I sometimes add carrots and red beet to spice it up a bit, give a nice color and taste too.
you really should make your own apple sauce to go with the latkes along with some sour cream. because thats better than all the other toppings that you put on it
Kinda ;-; The Way My Family Does It Is VERY Different And The More Traditional Way But This is Still A Effective Way Of Doing it If Your Ya Know Now jewish
I make my “screaming hot pink” latkes with beets, yukon gold potatoes, hand sliced leeks, and a little carrot. Flour, baking powder, egg. Really pretty. I use my food processor shredding disc, found out my sister had “invented” using her processor independently, far away, but she still just made traditional russet/onion latkes. They come out more lacy, with crispy bits, when you use a processor. Why work hard grating it manually, and scraping your knuckles? Great minds think alike!
late to the video but damn if this isnt a fantastic ad. I watched all of it. Its not intrusive and I know its an ad but it fits into the video so I dont really mind it. Video great as always but damn this ad is what should be displayed for all other ads. so good.
We know them as Kartoffelpuffer or Reibeplätzchen here in germany. My granny had even more names for them like Flinsen:) Anyway, greetings from germany!
I think “outside the box” would be better than the controversial and historically problematic “off the reservation”, but it was interesting to see how different your topping choices were! Have you considered making Karelian* pasties/pies with egg butter? It’s also a lovely lunch snack!
*The name “Karelian pie” is protected, so we call them rice pies here nowadays, but it’s the more recognizable translation for when you want to find the intended thing on Google.
Babish: Raw potatoes are bad for you? Question mark?
Me, who would always get an offering of raw potato slice from my mother as a child:
My family’s recipe has a lightly boiled potato added to the raw potatoes to make them fluffier. We don’t squeeze them like that, we use a spoon press some of the water out, but not that much. We also add onions or chives to them which is optional but yummy. Sour cream is the traditional topping (or applesauce if you make them on the sweeter side.)
We do something very similar in Czech Republic. Its called “cmunda” or “bramborak” (depends on location, also about 102549 variations). Marjoram is always key ingredience, some salami and pig fat instead of oil will make them even better. Try out!
You probably haven’t thought about the phrase “off the reservation” since you learned it as a kid, but I suggest taking a moment to really consider what it means, where it comes from, and why it might cause viewers to cringe and/or recoil.
3:30 From right to left, we have the Bagel Latke, the Kosher Nightmare Latke, the Spicy Latke and the Rosh Hashanah Latke. Very interesting takes, I’ll admit.
I’ll try not to be offended by the random stuff being put on top of these, like I’ve never seen any Jews even try to put anything on latkes besides sour cream or applesauce, but also I’m really picky and my family usually just makes boxed latkes on some random day of Hannukah once a year so who am I to talk
Wow, never knew bramboráky are eaten like this outisde of the Czech Republic! Gotta try it sometime, here we usually add a lot of garlic and bacon into the “dough” and they are made way thinner for more crispiness, they are eaten by themselves or with meat usually.
This is similar to a Swedish dish: rårakor, but they aren’t as thick and is fried in butter. You server them with lingonberry jam and fried salted pork ( I don’t know the correct English name for it) or bacon. I sometimes add carrots and red beet to spice it up a bit, give a nice color and taste too.
you really should make your own apple sauce to go with the latkes along with some sour cream. because thats better than all the other toppings that you put on it
Babish needs a restaurant. I know obviously it won’t be made by babish himself but still. In an ideal world babish has multiple restaurants.
Am Jewish Me Approve
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Kinda ;-; The Way My Family Does It Is VERY Different And The More Traditional Way But This is Still A Effective Way Of Doing it
If Your Ya Know Now jewish
If you wanna make it extra tasty, add grated onion (or finely chopped green onion) and/or carrot.
The right way to eat it is either with sour cream, applesauce, or both.