For fried my preferred way is: Put a bit of butter into pan and turn on high Crack egg in Season with salt and pepper Cook until the whites are liquid but solid and the yolk is ever so slightly cooked Eat.
2:19 I was so distracted by him saying "creespy" that I didnt notice him saying "b'hand" instead of "by hand" Seriously Babby? Saucep'n and Sauteep'n wasnt enough for you?
He's ap-'peeling' to younger viewers by using common rhetoric from younger aged and cultured viewers. Makes sense from a business standpoint, as this is his financial livelihood.
@@soulfulone5407 I mean I guess? It is kinda memey and babish is not one to turn down a good joke if it's appropriate, that said his strategy has already been pretty successful, smooth voiceover, clean consistent aesthetic, tying in something he does with pop culture, not to mention cooking is always prevalent because humans need to eat
My favourite topping for these: Sour cream that we mixed garlic powder into, and on top of the sour cream, a layer of shredded cheese. The cheese wont melt, and its going to create this unusual feeling of the latke being hot while the cheese is cold and its going to taste amazing
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.
My grandmother taught me german Reibekuchen a bit similar to that. Her "secret" was to cook 1/3 of the potatoes and combine them with 2/3 raw potatoes. Add some flour and eggs and they taste amazing with applesauce or some meat and dark sauce.
My take since I hate frying: added a nice amount of melted butter in the mix . Put in the oven @ 425 , 8 mins flipped it 15 mins at 375F. Got the amazing color and great cripspyness
fun facts i've learned over the years and also from alton brown: it's easier to wring the potatoes out using a potato ricer the onion juice reduces the oxidation applesauce is good, but pear chai jelly is even better.
The ricer is basically just a big squeezer that has holes for the soft cooked potato to go through so when you use it on raw shredded potato, it won't go through the holes, but the water will. then you have a puck of squeezed potato left behind. pop that sucker out and you're good to go. MUCH easier than the tea towel method which I used for ages (and gets a tea towel dirty) also I never peel them. I don't know why anyone does. the peel's the best part!
God I love this channel. We're even going as far as my family's home countries. Thank you for making something that reminds me of my grandmother. Love you Babish
@@morris9666 I'm also pretty Jewish, orthodox actually, and we always put flour not breadcrumbs, but they'd work just as well. With passover coming, I will be making latkes using matza meal instead of flour, which is basically bread crumbs.
I really love the fact that he explains how to make basic things to people without being self centered and it’s just sweet that he puts sooo much effort into teaching basic things
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.
Could you give Pupusas a try, a Salvadoran/Honduran staple dish. The Latin community needs your support in spreading the word about this underestimated dish.
@@elmeralfaro9514 I live right up the road from an El Salvadorian restaurant that has them. And I tried (moderately successfully) to make them myself, but they were *much* smaller.
Having lived in Guatemala for a while, I can say that I’ve never found authentic corn tortillas living in the US except one time when I ate pupusas at a Salvadoran Restaurant. It was a trip to better culinary times. The tortillas here just aren’t the same. Usually.
Yogurt as a prey dairy-item is naturally shy about eating while observed. Leave and come back an hour later. You should see that it ate in your absence.
Nice! My grandmother doesn't drain the potatoes and she doesn't add any bread crumbs. She adds a little bit of sour cream to the mixture. We will try your technique! Thanks! ✌
My grandmother added bread crumbs, but separated the eggs and folded the beaten whites in. She also didn't drain the potatoes. The mixture was a little runny, but oh did they cook up good. And she fried them in BUTTER.
My great grandmother would mash the potatoes and use leftover mashed potatoes in a pinch. Love seeing the variants on a recipe so close to my family. My gram said every family had their own recipe
Yeah but being a Jewish food, you won't find any of these toppings on any Jewish hannuka meal to go along with your lakes.. They are eaten by themselves and are usually made smaller into bite size pieces, and snacked on dipped in ketchup, tomato sauce, or sweet chilli sauce. But tradition is plain.
Anyone remember this from The Nanny: Fran: Remember uncle Aaron may he rest in peace, he exploded that Hanukkah! Sylvia: The Doctor said it was a freak occurrence, you can't eat 42 latkes and sit that close to a menorah.
In russia and probably other slav countries, we call the дранчики (pronounced drantchiki). Delicious, takes 2 minutes to make and you always make in quantity because the more you make the better it tastes. Something to do with the oil
@@maxpanich8634 Placki ziemniaczane here in Poland! Totally right though, they're fast, delicious, and you never seem to make quite enough of them for everybody!
Shirae we go with sour cream. But there are variations, such as mustard. Sour cream and mustard mix, hmm. There is also the sugar and sour cream, that is childhood.
@@griphookssidechick9999 yes and no. The potato things themselves are still savory, but the traditional pairing is apple sauce, making them a nice combination of sweet and savory. Although it's not completely unheard of to eat them with just a little salt, and I've also seen sour cream or similar things as dips.
I tried this recipe tonight! You didn't mention seasoning the potatoes before you cook them, but I definitely would season them before cooking next time!
latkes are a good recipe to post during the chanukah season, because that's when they're really eaten. latkes, if you add wheat flour or bread crumbs like you are here, make it a no-no for passover as it contains a leavened bread item (which is forbidden during the 8 days of pesach). i'm not trying to hate, this recipe looks lovely and the latke exposure is much appreciated, just saying that i suspect this was released in anticipation of upcoming passover and that strictly speaking it's not really appropriate for this holiday.
Nah, it's fine with matzoh meal. My question is who uses breadcrumbs? Latkes are perfect for using up that last half box of matzo meal. Well, unless you're in the no gebrochts club, in which case, enjoy your cremslach.
How interesting to add zucchini. A new twist on an old favorite. I can imagine this for sure. Does zucchini replace the onions or potatoes or did your mother keep them both in her recipe? ...I want to try this! Thanks for chiming in!
I JUST made this recipe but used duck eggs, I ended up having to use slightly more bread crumbs to hold the whole thing together but it was the best mess up ever, ended up giving them a delicious outer shell of crunchy goodness while the inside stayed firm but not crunchy. I ended up having to bake them (350 for around about 5-10 minutes) because I failed to add enough oil to the pan causing the outside that was touching the pan to cook quicker than the inside. However they turned out AMAZING
The best ones are those my mom makes, original Polish recipe :-) We rasp em very fine, add one(!) egg and about 6 big spoons of flour for 1.5kg of potatoes. Then we lightly salt them, taste them if it's enough salt and off into the pan they go. Mostly we then eat em with ketchup or sugar, sometimes apple sauce.
4:21 Babish: "This service is only for adults twenty-one and older." Me: "I'm sorry, is this some sort of American joke that I'm too Canadian to understand?"
I've never made latkes, but the beginning of this video shows how I make breakfast hash. The wringing out is really necessary if you want to brown your hash because all that water will just boil off if not removed before it hits the frying pan. I think next time I'll add in the egg and starch mix to see how that works out, but I'll skip the panko.
To prevent oxidation, grate the onion first into a large bowl of water, then grate the potatoes in. The onion and water prevent oxidation and will keep your potatoes light and golden. When ready to mix, drain off the water, wring as in the video. and mix quickly before oxidation can occur. If you want to make perfect latkes like a real balbusta (i.e. a Jewish grandma), this is how to do it. Breadcrumbs should also be replaced with matzo meal for authentic flavor.
Well we are allowed to drink 'soft alcohol' from the age of 16 including nearly everything up to 18%vol. That does not contain liquor. When youre 18 you can drink what you want where you want and all without brown paperbags 🤔
@@jacobsnelson1 most every state already has sorts grace laws like that. Where as long as there's an adult and nobody is on the street or as long as the legal guardian is there blah blah blah.
My Grandma use to make potato pancakes everytime I visited or pancakes with fruit toppings. German Jewish food was special for us to eat. Around the holiday time even more special with lamb too yummy. This brings back memories. Thank you for sharing.
In Netherland we call potatoes: "aardappellen" Which roughly translates to: "Earth Apples". Seeing how potatoes also turn brown, due to oxidation I can see that name is pretty logical.
My daughter and I will be trying our hand at making potato latkes for the very first time! Thank you for the straightforward well explained video! I’ll let you know how they turn out! Merry Christmas and Happy Holidays
Can you make the brisket from The Marvelous Mrs. Maisel?
Omg yes that's next week's episode of Binging!
🤔
@@babishculinaryuniverse I'm excited!
Nice
Hold up. Did you just respond to your own question??
You should do a miniseries called "Broke with Babish" and do some very cheap but delicious recipes
.
Wow totally original comment never seen it before
@@bambixx6660 I guess you are pretty loaded, buddy.
@@bobbyramsey what
@@bambixx6660 but why hate
I AGREE WITH THAT IDEA 100 PERCENT
This man has single handedly managed to make me crave almost everything that ever existed
He makes it look so easy and I cant even cook an egg
@@jackspencer1851
put in bowl
whisk
microwave
instant scrambled eggs
@@TheAechBomb no
2 eggs each person
Open
Whisk
Add butter to pan
Put sal in eggs
Put eggs in pan
Scramble
Enjoy
For fried my preferred way is:
Put a bit of butter into pan and turn on high
Crack egg in
Season with salt and pepper
Cook until the whites are liquid but solid and the yolk is ever so slightly cooked
Eat.
@@TheAechBomb What's a whisk? Like a big whiskey?
2:19
I was so distracted by him saying "creespy" that I didnt notice him saying "b'hand" instead of "by hand"
Seriously Babby? Saucep'n and Sauteep'n wasnt enough for you?
When he says saucep'n it always makes me think of Aang saying "hotm'n" in ATLA
هاها ، رجل مضحك جدا ، أنا لا أحصل على هذا الشعور ولكن هاهاها مضحك HAHAHAHAHHAH
Yaw-gurt
He also said “canvasees”
dude me too! i almost mist the "B'hand"
“creespy”, “bahand”, “yOHgurt”
i think quarantine may be driving babby a little crazy
Smoosh as well 😂
I mean, he was already saying "saucepin" so it was bound to happen.
Also canvasees
@@kalli-ope just crazy. Just getting crazy.
@@kalli-ope when did he incorrectly say sommelier?
Latkes are like life.
They both begin and end in potatoes.
Unless you're Irish, then life ends without potatoes.
P8 Studios
I mean, you could interpret the potato famine as no potatoes = no life
P8 Studios
I would say too soon but it’s been 150 years
No one:
Absolutely no one:
Babish Gu - HuGurt
@@p8studios797 no one:
Absolutely no one:
P8 studios: unless you're irish, then life ends with potatoes
“Are you going to be basic about it and use applesauce and sour cream?”
YES
Donut Lad thought he was talking about ketchup 😂.
Try the sour cream and spiciness it’s 10/10
I know those as Kartoffelpuffer and they make no sense without apple sauce. 😋
only way to eat them tbh
My bubbie swore by sauerkraut on latkes. It was actually fantastic.
when babish says wringing is essential, he means it. you dont wanna end up with soggy latkes or something
they don't get soggy--- add flour -- it makes them very creamy tasting inside..
Yep! Wring like your life depends on it!
No one wants a soggy bottom
"Creespy"
"Bah hand"
"Smoosh"
Babish what's happening this is both fantastic and confusing
--
You: Confused cheering
Also yHogurt
@@Tooobuhz18 he sounds a little like a Hobbit when he says that one I love it
He's ap-'peeling' to younger viewers by using common rhetoric from younger aged and cultured viewers. Makes sense from a business standpoint, as this is his financial livelihood.
@@soulfulone5407 I mean I guess? It is kinda memey and babish is not one to turn down a good joke if it's appropriate, that said his strategy has already been pretty successful, smooth voiceover, clean consistent aesthetic, tying in something he does with pop culture, not to mention cooking is always prevalent because humans need to eat
My favourite topping for these:
Sour cream that we mixed garlic powder into, and on top of the sour cream, a layer of shredded cheese. The cheese wont melt, and its going to create this unusual feeling of the latke being hot while the cheese is cold and its going to taste amazing
that sounds amazing
Bonus points if you put a small slice of chicken between two latkes
Uhm, what type of cheese did you use? I never tried it with sourcream and garlic powder.
I dunno, cheapo cheese. Although if i wanted to be fancy I'd use mozarella. Smoked and shredded mozarella is awesome
@@nemtudom5074 dang! I am thinking Mozzarella. Thanks.
"Latke poutine" was a series of words I needed to get me through this quarantine
As a Canadian I endorse Latke Poutine
Zachary Eltom saaaaaame
As a Jewish Canadian... same.
I may be a jerk but it sounded bit like Latke Putin
Quarapoutine
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.
Interesting that he has a Rosh Hashanah latke but not a Hanukah latke.
Derron Mendel that’s what I was thinking!
@@derronmendel9650 What goes on a Hanukkah latke?
@@VanNessy97 Usually sour cream. But more I meant that latkes are traditionally only for Hanukah. I've never heard of a Rosh Hashanah one
@@VanNessy97 Applesauce
My grandmother taught me german Reibekuchen a bit similar to that. Her "secret" was to cook 1/3 of the potatoes and combine them with 2/3 raw potatoes. Add some flour and eggs and they taste amazing with applesauce or some meat and dark sauce.
Yeah we have that in the netherlands too, we call them riefkoekskes. My grandpa used to make them for me all the time
Same with me. Seems to be a rite of passing for german children
Me: "crispy"
Babby, an intellectual: "kreespee"
Few days later it will change to "kwuispee"
*joshua wants to know your location*
@@trihermawan9553 joshua weissman reference
2:40 smoosh 😆
Cwispy
I totally didn’t listen to you say “creespy” over a dozen times.
"c reees pi"
Joshua Weissman teleports begins you
Dude. It's pronounced krispee
2:18 for infinite playbacks ;)
Haha very nioce
My take since I hate frying: added a nice amount of melted butter in the mix . Put in the oven @ 425 , 8 mins flipped it 15 mins at 375F. Got the amazing color and great cripspyness
3:42 well that was the most enthusiastically breathy way I've ever heard anyone say yogurt 😂
MySambo89 babish went “yoHgurt” 😂😂😂
Hilarious that your latke recipe is coming out at Passover, rather than Hannukah. 😁
yochva yeah, but with corona I can’t celebrate it anyway, not that I like celebrating the holidays, I just have a family that does
Probably more like "ok, what can I make an episode out of with what I still have laying around..."
I was just talking to someone who is making latkes for their seder at home. She's probably going to leave out the breadcrumbs though
Fair. but latkes can certainly be served at Passover if you use Matzah meal. I just like them year-round.
There typically aren't breadcrumbs at all in latkes. Matzah meal can certainly be rather good.
“This service is for adults 21 and over”
*sounds of distant Scottish laughter*
*Laughs in 16 year old German*
(US Only)
*sounds of even more distant Belgian sobbing*
Why older than 21
laughs in most of the world
Laughs in 14 year old english😂
With a meal
Pro tip from my friend's jewish grandmother: mix in a packet of french onion soup mix you're welcome
I would love to see you make Blueberry Waffles with Cumin from Drake and Josh episode, "The Affair"
this is cursed
Blue waffles huh
@@PixelBytesPixelArtist No your cursed with bad taste.
i'm scared to google that
Blue waffles
fun facts i've learned over the years and also from alton brown:
it's easier to wring the potatoes out using a potato ricer
the onion juice reduces the oxidation
applesauce is good, but pear chai jelly is even better.
I don’t see a potato ricer working very well tbh
Pear chai jelly sounds better than applesauce for everything. When we exit the post-apocalyptic world I'll look for some.
Oxidization*
lmao pear chai jelly indeed
The ricer is basically just a big squeezer that has holes for the soft cooked potato to go through
so when you use it on raw shredded potato, it won't go through the holes, but the water will. then you have a puck of squeezed potato left behind. pop that sucker out and you're good to go. MUCH easier than the tea towel method which I used for ages (and gets a tea towel dirty)
also I never peel them. I don't know why anyone does. the peel's the best part!
Babish makes latkes, but little does he know he’s competing with everybody’s Bubbe’s recipe
Zayde only approves of Bubbe's recipe
My moms bubbe for me lol. Best latkes ive ever had. One secret is to shed half the potatoes, but mash the other half and mix.
@@daboss8590 we always do something similar to this video, minus the panko. We just take the potato mix and add matzo instead of normal bread crumbs
@@ibbymp4 yeah ive never seen it with panko before. If you omit the eggs tho, youll have problems with the potatoes not holding together.
@@daboss8590 i didn't mean without the eggs lol i changed my response to say without the panko
My grandma said “good boy you remember the starch”
Yes, I was so proud of him!
"white wine"
adam ragusea: allow me to introduce myself.
Why I salt my grater and not my latkes
Adam ragusia comes off a smug snob
@@richardbale725 I dont think so. Just straightforward and a little eccentric and kinda tired of judgmental ppl.
@@richardbale725 I thought so at first too but now I think he's just a nerd and can be slightly awkward
That guy didn’t invent white wine in cooking you know. Dude’s so unlikeable.
God I love this channel. We're even going as far as my family's home countries. Thank you for making something that reminds me of my grandmother. Love you Babish
My boy, this is the least traditional Latka recipe I’ve ever seen
@@morris9666 Potatoes, eggs, and breadcrumbs is about as traditional as it gets
@@morris9666 dude... what do you know? This was SUPER classic. (Except the toppings at the end) Did we watch the same video?
I’m pretty Jewish and I have Latkas all the time and I’ve never heard of breadcrumbs in a recipe
@@morris9666 I'm also pretty Jewish, orthodox actually, and we always put flour not breadcrumbs, but they'd work just as well. With passover coming, I will be making latkes using matza meal instead of flour, which is basically bread crumbs.
Babish: large potatoes
Me, an Idahoan: Small
Idahoean
jbe tfifty no I spelled it right, I should know, I am Idahoan
@@chorg3429 mate, i called you an idahoe
As someone who has spent at this point about 1/3 of their life in Idaho:
Correct
Also, how the fuck do potatoes get THAT BIG?
@@scp049hasbreachedcontianme9 volcanic soil rich in nutrients perfect for potato farming.
I really love the fact that he explains how to make basic things to people without being self centered and it’s just sweet that he puts sooo much effort into teaching basic things
He gets paid and sponsored for it.
You said "Kreespee" but I think you meant Cwispy? Just trying to help the homies. Also please send latkes.
Hi
It him!!! God I love crossovers
When u go to binging with babish's channel and get a two for one deal.
This is the Ultimate Crossover that was released before Easter Weekend.
Omg omg omg its tasty boi commenting on yummy king's video!!!!!!!!
if Joshua comments “qwispy” I would die a happy man
the panko bread crumbs should summon him
He did 😂
2:17 “mix these with panko bread crumbs to make these guys extra _creespee”_
How do you say crispy again?
Monroville i thought he was going to make a joshua weissman reference but then it didn’t quite happen
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.
Sounds delicious, although I'd probably serve mine with apple 🍎sauce instead of lingonberry jam 😋
The pork or bacon wouldn't make them too appropriate for Hanukkah LOL!
@@steveweinstein3222 you know im not jewish but i thought really read the room when they said add a pork product…. Smh the putz lol
@@MrCeltic85 LOL. I wouldn't lose sleep over it.
We have them in Germany, too. We call them "Kartoffelpuffer" or "Reibekuchen" and we usually serve them with just Applesauce
Could you give Pupusas a try, a Salvadoran/Honduran staple dish. The Latin community needs your support in spreading the word about this underestimated dish.
I absolutely *love* pupusas. 🤤
@@gabrielmalaguti5512 right!
@@elmeralfaro9514 I live right up the road from an El Salvadorian restaurant that has them. And I tried (moderately successfully) to make them myself, but they were *much* smaller.
Yes please! Central American food is underestimated.
Having lived in Guatemala for a while, I can say that I’ve never found authentic corn tortillas living in the US except one time when I ate pupusas at a Salvadoran Restaurant. It was a trip to better culinary times. The tortillas here just aren’t the same. Usually.
Question: How do you get your yogurt to eat the grass? My yogurt is just holding onto the grass.
Yogurt as a prey dairy-item is naturally shy about eating while observed. Leave and come back an hour later. You should see that it ate in your absence.
@@RequiemPoete thank you so much
I'm having the same issue :( and even when I leave it alone for a few hours still nothing happens! Did I kill my yogurt???!! :'(
Nice! My grandmother doesn't drain the potatoes and she doesn't add any bread crumbs. She adds a little bit of sour cream to the mixture. We will try your technique! Thanks! ✌
the draining of the potatoes is kind of essential (like crucial)... bread crumbs aren't a necessity though.
@@glazeblazegg8860 This is how my grandmother makes them :) It depends on the type of potatoes you have, I presume.
هاها ، رجل مضحك جدا ، أنا لا أحصل على هذا الشعور ولكن هاهاها مضحك HAHAHAHAHAA!!!
My grandmother added bread crumbs, but separated the eggs and folded the beaten whites in. She also didn't drain the potatoes. The mixture was a little runny, but oh did they cook up good. And she fried them in BUTTER.
My great grandmother would mash the potatoes and use leftover mashed potatoes in a pinch. Love seeing the variants on a recipe so close to my family. My gram said every family had their own recipe
Latkes are actual god tier food. Fried potato and onion patties with applesauce and sour cream, holy fuck it’s good.
Big agree. Also great Starpriest pic
Yeah but being a Jewish food, you won't find any of these toppings on any Jewish hannuka meal to go along with your lakes.. They are eaten by themselves and are usually made smaller into bite size pieces, and snacked on dipped in ketchup, tomato sauce, or sweet chilli sauce. But tradition is plain.
@@bennyrich7361 tradition is just peer pressure from dead people
@@Silverwind87 I like that
How about you make Shrimps and a Slopper from Everybody Hates Chris episode, "Everybody Hates Bad Boys"?
Corviknight Pokemon if we’re doing everybody hates Chris food how’s about chicken fried banana’s
No one:
Absolutely no one:
Andrew: KREESPEE
I mean, is it any better than Joshua Weissman's QWISPY?
much like "wetted fingies"
Kckreespbvy
"This service is for adults 21 and older"
*Laughs In Australian*
I dont get it
*Laughs in literally anywhere but America*
Laughs in brain damage*
@Ben Clayton the drinking age is 18 almost everywhere BUT america ... so nobody gets to laughs just america is sitting in the corner crying
@@Spinddrift *Crying in Japanese*
Anyone remember this from The Nanny:
Fran: Remember uncle Aaron may he rest in peace, he exploded that Hanukkah!
Sylvia: The Doctor said it was a freak occurrence, you can't eat 42 latkes and sit that close to a menorah.
I don't but it sounds like a funny show/movie.
@@noahmay7708 it is a very funny tv series from the 90’s
shouldt it be "May his memory be a blessing?"
My grandma makes these whenever I come to Poland. Now I can too :^) Thank you Babs
one of my earliest childhood memories was my dad's latkes. they were the absolute best. It was never a chanukkah without my dad's latkes
Mariah MacNeely my dad would just use box mix lol
Solfu Q we use the box mix for matzo ball soup but we made fresh latkes. Have a good Pesach btw
dude same it’s a core memory
This Chanukah - Basics with Babish: Matzah Ball Soup
Lol this was exactly what I thought
I had exactly the same thought lol
seeing as how he added BREAD crumbs to a passover dish - he'd probably add pork to the soup :P
I'd watch that movie tbh
I would give anything for this lol
Just made this for my family, it was an absolute success! Delicious recipe and really easy to follow
Babish : kweespy
Joshua Weissman : I am going to improve this man's career.
And again it's CWISPY 😂
Babish: creespy
Weissman: cwispy
Hmmm XD
No no..it cwisshpwei with a lisp *S*
i came down here just to look for this comment ;)
He has the smoothest transitions into advertisements ever.
And the smoothest jazz
Adam reguaseu: whad u seey?
هاها ، رجل مضحك جدا ، أنا لا أحصل على هذا الشعور ولكن هاهاها مضحك HAHAHA
Internet Historian wants to talk with you
Even better than linus sebastian from linus tech tips
In East Europe we called it "Draniki". It is one of the popular Belarussian dishes
Same thing in Russia
Yes! I had Draniki at least once a month my entire childhood.
In Germany those are called "Kartoffelpuffer" and are typically eaten with mustard or apple sauce. :-)
America: PoTaTo PaNcAkE
In russia and probably other slav countries, we call the дранчики (pronounced drantchiki). Delicious, takes 2 minutes to make and you always make in quantity because the more you make the better it tastes. Something to do with the oil
Some of us germans eat them with mustard?? I love mustard, I'll give that a try. I'm more familiar with sugar and cinnamon on them.
@@maxpanich8634 Placki ziemniaczane here in Poland! Totally right though, they're fast, delicious, and you never seem to make quite enough of them for everybody!
Shirae we go with sour cream. But there are variations, such as mustard. Sour cream and mustard mix, hmm. There is also the sugar and sour cream, that is childhood.
Me seeing this: oh yeah because passover is around the cor- WAIT those are for hannukah
it can replace the awful gefilte fish for pesach ;)
@@ibbymp4 lovely?
Is a bagel
Does anyone ever truly like it? I feel like I eat it out of guilt once a year 🤣
Weirdly, I learnt that fact watching puppy dog pals with my toddler. Haha
I heard a rumour he's making matzah pizza next week...
“Rich buttery white wine.”
*Adam Ragusea has entered the chat*
InstalloGaming Why I season my Babish, not my Ragusea
@@holierthanu1 Best one yet rofl
Why I season my kosher salt, not my food
Reese’s Guy *why I salt my kosher salt with kosher salt instead of my food
In Germany we call them „Kartoffel-Puffer“ and we eat them With Apple Sauce and cinnamon Sugar
In my heart they are called "Reibekuchen". They are also great with just a bit of salt!
oh so for germans its a sweet dish?
@@griphookssidechick9999 yes and no. The potato things themselves are still savory, but the traditional pairing is apple sauce, making them a nice combination of sweet and savory.
Although it's not completely unheard of to eat them with just a little salt, and I've also seen sour cream or similar things as dips.
@@griphookssidechick9999 yes
Sehr Lecker!
Me to my non-jewish friends: You got to dip in applesauce bro, Just trust me
Bro you just told them our closest guarded secret as a culture! But really do try it, it's revolutionary
Well we eat them in germany too so...
@@primuszone9537 Yeah i thought that was the only way to eat them. This just seems like heresy...
@@tsume_akuma8321 there pretty good with salmon and a bit of horseradish tho
Shh thats topic secret Jewformation
We've got a similar thing in Poland. We eat them with mushroom sauce, sour cream or - my favourite - hungarian style goulash.
@Alex In Lithuania we just call them "potato pancakes".
With the amount of jews in poland im not suprised
@@linassp3 same in Poland
I tried this recipe tonight! You didn't mention seasoning the potatoes before you cook them, but I definitely would season them before cooking next time!
Thanks for keeping the toppings kosher. If you wanted to go more "authentic" (whatever that means), we use matzah meal where you use panko.
Happy Hanukkah!
I feel like I've had them with schmaltz before but I can't remember if that was in the batter or just the oil?
2:17 did I hear him say extra creespee?
yes you did
3:40 the way he said Yoghurt
Yes
Yes you deed indid
I think lockdown is finally getting to him
latkes are a good recipe to post during the chanukah season, because that's when they're really eaten. latkes, if you add wheat flour or bread crumbs like you are here, make it a no-no for passover as it contains a leavened bread item (which is forbidden during the 8 days of pesach).
i'm not trying to hate, this recipe looks lovely and the latke exposure is much appreciated, just saying that i suspect this was released in anticipation of upcoming passover and that strictly speaking it's not really appropriate for this holiday.
I know, I'm kind of annoyed he did it right before Pesach.
would you be allowed to substitute with a gluten free flour like rice or almond?
Almond flour: yes
Rice flour: depends on different traditions
Either way, you can use matzo meal
@@fe3781 not necessarily matzo meal, some people have a tradition of not getting matzo wet so potato starch could be an option instead
Nah, it's fine with matzoh meal. My question is who uses breadcrumbs? Latkes are perfect for using up that last half box of matzo meal. Well, unless you're in the no gebrochts club, in which case, enjoy your cremslach.
Babish: "Latke Poutine"
Me: Laughs in Canadian Jew.
I feel kind of silly for never thinking of this before.
I just choked on my water thank you 🤣🤣🤣
Now I want poutine damnit
I would definitely try that!
I want to try that!
My mom makes these with zucchinis, they’re pretty good.
Yes I do too at times and it does taste good.. I also add flour to make it a softer version of the latkes... and everyone luvs them.. better..
How interesting to add zucchini. A new twist on an old favorite. I can imagine this for sure. Does zucchini replace the onions or potatoes or did your mother keep them both in her recipe? ...I want to try this! Thanks for chiming in!
2:17 The way he said crispy caught me so god damn hard. That's the type of stupid humor me and my brothers have during banter, lol.
What time do you have your banter?
joshua weismann cwispy
@@PixelBytesPixelArtist *cwithpy
I loved that as well!
Latkes are basically found around the world, we have a similiar version called Bramboráky here in my country
Ahh I see you Are a man of Czech culture as well
Das sind Kartoffelpuffer verdammte Axt.
Gute deutsche Kartoffelpuffer mit APFELMUUUUUUUS.
It’s basically what happens when a culture realises potatoes, onions and eggs taste great together
Czech fan here too :3 Hi, kámo 😁
In Ukraine its draniky or kartoplianiky
21 and older:
16 year olds in Germany - *Laughs*
löl
๖ۣۜǤнσsτly ๖ۣۜDesigns༻ *laughs in nazi*
Gavin Klein stfu
I personally like my Latkes with the classic apple sauce. I was kinda bummed when you didn't make one with it.
In Germany we call them KARTOFFELPUFFER
and I think that sounds beautiful.
my grandmother calls them Reibekuchen!
In Switzerland we call them Rösti. Not exactly the same as the food in the video but basically a kind of hash brown.
yayy ich mag Kartoffelpuffer!
Those topping choices are excellent! But Passover's next week and you go with Hanukkah food? Could we get some matzoh-based recipes?
I bet Babish could make a killer matzoh-ball soup. :3
"Latke poutine": sounds trief but okay
Vegetarian gravy and you would be set
@@lelalu101 True, I just have always been told that it should be made with a brown gravy which is generally beef
@@rebeccareisman1435 I get that, but we gotta be crafty to keep it kosher 👌
you could easily google a vegan poutine
When I make Poutine, I make a great vegetarian gravy, it is great because it is loaded with butter and other flavors
I JUST made this recipe but used duck eggs, I ended up having to use slightly more bread crumbs to hold the whole thing together but it was the best mess up ever, ended up giving them a delicious outer shell of crunchy goodness while the inside stayed firm but not crunchy. I ended up having to bake them (350 for around about 5-10 minutes) because I failed to add enough oil to the pan causing the outside that was touching the pan to cook quicker than the inside. However they turned out AMAZING
As Joshua Weissmann would say, *CWISPY*
2:17 100% joshua
Oh yeah, the bread guy.
@@x192743tf He sure has the buns.
No i hate him
Are you talking about the bread guy?
Me an uncultured person who doesn’t even know what these are: so just fancy hash-browns
I don't even see the difference tbh
hash browns are better and easier to make, imo
EtMeBuddy easier to make but much much worse
Me, a jewish person who eats them every year: Yes.
I am Jewish and eat these every fuckin year lol
You should totally make an episode cooking all the meals from the Tonio's italian restaurant episode from JoJo's BA part4, it sounds like a great idea
you cant say "it sounds like a great idea" to your own idea
Oh shit is that a motherfucking jojo reference?
@@roosterblue5166 you deserve more likes
YES
babish: kreespi
joshua weissman: kwispy
Hahahaha exactly
The best ones are those my mom makes, original Polish recipe :-) We rasp em very fine, add one(!) egg and about 6 big spoons of flour for 1.5kg of potatoes. Then we lightly salt them, taste them if it's enough salt and off into the pan they go. Mostly we then eat em with ketchup or sugar, sometimes apple sauce.
No onion?
4:21
Babish: "This service is only for adults twenty-one and older."
Me: "I'm sorry, is this some sort of American joke that I'm too Canadian to understand?"
@Dovakiinrah that's the joke
@Dovakiinrah wooooooooooooooosh
I believe Ontario has a legal drinking age of 21
@@ancientnames1275 19 in Ontario :)
@@assembledawesome 16 in belgium :)
Last time I was this early Andrew wasn't a published author.
In 4 minutes 200 comments.
Bbabish has come a long way
Last time I was this early Andrew Rea was still married.
Last time I was this early he was making Timpano
I've never made latkes, but the beginning of this video shows how I make breakfast hash. The wringing out is really necessary if you want to brown your hash because all that water will just boil off if not removed before it hits the frying pan.
I think next time I'll add in the egg and starch mix to see how that works out, but I'll skip the panko.
Fun fact, in Russia we call them “Draniki” that means “Tornies” as the name comes from the verb similar to the verb “Tear”.
do you guys dip them in cheese sauce?
@@Joker-no1fz in sour cream actually. I'm Russian.
we've always called them rosti but we use slightly different ingredients along with potatoes
oh shit thats why its called that
Fun fact in swiss we cal them "Rösti" pronounced röshtie.
"This video is sponsored by a wine company, so naturally, we're making latkes."
I'm not complaining, I love both.
If you know Jews, that makes perfect sense
Unfortunately, Jewish food and culture is not prevalent in my neck of the woods. Next time I have the opportunity to explore it, I shall
In Germany we call these "Reibekuchen", which can be translated as "Gratercake"
and we eat them with apple purée
We call them Kartoffelpuffer not Reibekuchen. Also babish say you can eat them with applesauce (that's how they call Apfelkompott).
@@oholibama8888 Im not gonna discuss that. You are not wrong
Oholibama In Bayern it’s Reiberdatschi, Germany is really multi cultural
i bet they taste good dipped in nacho cheese
@@oholibama8888 different regions
Basics: milojas
Binging: schitts creeks enchiladas/ Doritos casserole or spirited away food
Also known as Reibekuchen, Reibedatschi, or Kartoffelpuffer. We additionally add some grated onion, nutmeg and flour.
SnappyK9 Grater cakes? Potato puffs? I’m here for it
I want a series where we get to see what Babish cooks and eats on a daily basis and call it "Living with Babish"
I gonna get wooshed here but there's already a series call living with babish
Regie Rodelas isn’t it being with babish?
To prevent oxidation, grate the onion first into a large bowl of water, then grate the potatoes in. The onion and water prevent oxidation and will keep your potatoes light and golden. When ready to mix, drain off the water, wring as in the video. and mix quickly before oxidation can occur.
If you want to make perfect latkes like a real balbusta (i.e. a Jewish grandma), this is how to do it.
Breadcrumbs should also be replaced with matzo meal for authentic flavor.
thank you for your wisdom and Happy Hanukkah
“This service is for adults 21 and over.”
Cries in American
Laughs in German
I would cry with you in american but I'm 33. But I do believe we should drop the legal drinking age to 18 or 15 with parental supervision.
Well we are allowed to drink 'soft alcohol' from the age of 16 including nearly everything up to 18%vol. That does not contain liquor.
When youre 18 you can drink what you want where you want and all without brown paperbags 🤔
@@tommarvoloriddle5253 also vodka mit Kartoffel puffer 😂
@@jacobsnelson1 most every state already has sorts grace laws like that. Where as long as there's an adult and nobody is on the street or as long as the legal guardian is there blah blah blah.
When I think of latkes, the only topping that comes to mind is a dollop of sour cream and a sprinkle of dried dill
Alexander F. I know my family sometimes used apple sauce sometimes it never appealed to me
@@saulgoodmangaming8075 There is a lot of bad applesauce out there. It might work with GREAT applesauce, but I have yet to find it.
Being Jewish these were always a favorite of mine and you really did them justice. I usually like to add a bit of cayanne for that little kick.
I like adding cayenne to latkes too.
My Grandma use to make potato pancakes everytime I visited or pancakes with fruit toppings. German Jewish food was special for us to eat. Around the holiday time even more special with lamb too yummy. This brings back memories. Thank you for sharing.
Wine and Latkes, my jewish grandmother is having a time with this lmao
Seth Mojica ew
John Syzlack we drink on holidays. And we have a LOT of holidays.
@John Syzlack why 'people'?
@@KorenCavs Racism
"latke poutine" ... And just like that, every Montrealer ran to the fridge to see if they have any cheese curds left.
Andrew: "Most of these would pair nicely with a rich, buttery white wine."
*Adam Ragusea would like to know your location.*
Kwasi Wrensford culture
Ahhhh I love Adam!!!!!!!
It's weird that I read this comment as he said it 😂
Babish and Adam should totally team up!
i've done the wringing myself. babish out here making it look easier than it is.
*gets excited for wine*
*gets more excited doing the personilisation quiz*
"Zip code, US only"
*cries in canadian*
90210
lexy ellrodt Same 😭
Same! I was looking forward to that wine 😣
In Netherland we call potatoes: "aardappellen"
Which roughly translates to: "Earth Apples".
Seeing how potatoes also turn brown, due to oxidation I can see that name is pretty logical.
Same in French, "pomme de terre"
In Hebrew its "tapuah adama" same translation. Also Babish just made "levivot" 😉
Potato pancakes in polish: placki ziemniaczane
@@wiesiuu5824 everything in polish: szczcscszcsczzczcs
If we call potatoes earth apples, why not call apples tree potatoes?
Makes a latkes videos in the week leading up to Passover -- uses breadcrumbs in the recipe. I like your style!
popwwy My dad and I use crushed oyster crackers 🥺
we always use matzo meal in my house :O
Danielle Goldman blasphemy!!
My daughter and I will be trying our hand at making potato latkes for the very first time! Thank you for the straightforward well explained video! I’ll let you know how they turn out! Merry Christmas and Happy Holidays
Babish’s sponsors feel so weird compared to the normal Raid: Shadow Legends and Coin Masters
@The V0iD And honey...
"Taste the potatoes to see if they are still raw"
My brain: Do it! Do it!!
-Actually, I did it, it doesn't taste bad-
Ur a furry
@@wavy7890 not everyone with animal mascots are furry, thus telling somebody they are a furry is not really nice.
Take a slice(small) of raw potato and sprinkle some salt on it.
Animate Whatever You Comment I find your pfp cute tho 🥺👉👈
@@jbj7599 I did it in a more chaotic way, half peeled fry piece, washed, and slightly salted in salted water.
Please make Dr. Robotnik's Latte from the 2020 Sonic The Hedgehog movie
No, if you use steamed Austrian goatmilk, it will end up as a coffee that tastes like goat!
So, I laughed. At "to make sure they're still Raw Potatoes." Good one sir.
babish: doesnt put applesauce on latkes
me: cries in bais yaakov
Thank youuu they're so tasty with applesauce
CRIES IN BEIS YAAKOV