Can’t wait to try. Courtesy of my ancestors, a tip for those with a salad spinner - use it to dry out the potatoes and onion to spare yourself the messy towel situation.
Every time I watch a new episode, I constantly get wonderfully surprised by the new steps taken to up the production. It baffles me how steadily yall keep this up. Things look great. Recipes look delicious. I can't express enough love for this channel! These videos truly make my day, especially amidst the gloomy winter season rn where I live :)
Huge latke! Next on my list to try.. I just purchased the More Is More book as a gift for my daughter to help her learn to cook. Your content and presentation are spot on. S0 creative. Just made the sizzled dolmas for lunch, and I’m still swooning.. genius ❤
Great recipe! Saturday mornings at my house include a hot skillet with oil a layer of shredded potatoes followed by a layer of diced onions (and maybe green and red peppers) followed by a layer of shredded potatoes. When the first layer is brown and crispy you flip it in the air and catch it in the skillet. Great entertainment for those watching. Most of the time it works. When the top is brown and crispy it’s done. I never realized I was making a simple form of Big Ass Latka. I intend to explore the toppings in the future. I really enjoy your videos! Thank you for taking the time to make them.
For the people who are upset about the lack of feathery, crispy, crunchy edges: I'm wondering if you could use a larger skillet, scatter the potatoes in a thinner later, making sure there is still skillet surface area remaining around the outside of the potatoes (to ensure there's enough room for the crispy feathering). Chicken schmaltz instead of veg oil. Use a large cutting board to flip, instead of a plate. I think I'm going to test this, what do you all think?
@@wrigley60 the answer to this is the same as Molly’s original intent with this recipe: so everyone can enjoy the hot, fresh, crispy latke all at the same time.
No eggs. Hmm. Flour not matzah meal. Hmm. Isn't this basically a big-ass *hash brown* pancake (hashbrowns are sometimes cooked in huge pancake form) with some interesting seasoning and dip rather than a latke? I might take some of the seasoning tips (i.e., lemon and adding horseradish to sour cream), maybe even the big ass format, but still make an actual latke.
While you lose a little starch when soaking, you also bring starch and reducing sugars from inside of a potato to the surface which actually maximizes crispiness when frying. For best results, you can double fry: lower temp first to cook inside and then high temp to make it crispy and golden.
I think with French fries, there’s high enough internal water content such that excess starch risks making them gummy through starch gelatinization. Whereas in Molly’s recipe, the surface area to volume ratio of the potato shreds is higher (better release of water during the cook) AND excess water is squeezed out. So additional starch has a reduced risk of gumming up in the presence of water.
So… couple questions: isn’t this basically a rosti and wouldn’t the original problem you were trying to fix just be solved by placing the latkes on a wire rack in a low oven?
i was considering making latkes for christmas, but i didnt wanna do it because id have to stand over a stove and make a bunch of them. thanks to my lord and savior molly baz, now i only need to make one
Honestly this lacks the best qualities of a latke, mainly the feathery crispy edges and the use of chicken schmaltz for flavor. Also, the traditional small size allows your guests to try different sauces and toppings on them. Keeping them warm and crispy is easily done in the oven. By adding your cream sauce slathered all over the top, it is no longer crispy anyway.
Can’t wait to try. Courtesy of my ancestors, a tip for those with a salad spinner - use it to dry out the potatoes and onion to spare yourself the messy towel situation.
Every time I watch a new episode, I constantly get wonderfully surprised by the new steps taken to up the production. It baffles me how steadily yall keep this up. Things look great. Recipes look delicious. I can't express enough love for this channel! These videos truly make my day, especially amidst the gloomy winter season rn where I live :)
Love the display of everything you need 🎉
love seeing this show evolve! yall are killing it
Huge latke! Next on my list to try.. I just purchased the More Is More book as a gift for my daughter to help her learn to cook. Your content and presentation are spot on. S0 creative.
Just made the sizzled dolmas for lunch, and I’m still swooning.. genius ❤
Great recipe! Saturday mornings at my house include a hot skillet with oil a layer of shredded potatoes followed by a layer of diced onions (and maybe green and red peppers) followed by a layer of shredded potatoes. When the first layer is brown and crispy you flip it in the air and catch it in the skillet. Great entertainment for those watching. Most of the time it works. When the top is brown and crispy it’s done. I never realized I was making a simple form of Big Ass Latka. I intend to explore the toppings in the future. I really enjoy your videos! Thank you for taking the time to make them.
Oh YUMM! One of my favourite presenters making one of my most favourite dishes. Onya Molly, just lovely work.
For the people who are upset about the lack of feathery, crispy, crunchy edges: I'm wondering if you could use a larger skillet, scatter the potatoes in a thinner later, making sure there is still skillet surface area remaining around the outside of the potatoes (to ensure there's enough room for the crispy feathering). Chicken schmaltz instead of veg oil. Use a large cutting board to flip, instead of a plate. I think I'm going to test this, what do you all think?
@@wrigley60 the answer to this is the same as Molly’s original intent with this recipe: so everyone can enjoy the hot, fresh, crispy latke all at the same time.
Loved this new format ❤
Making this Big Az Latke tonight Molly! Happy Holidays
No eggs. Hmm. Flour not matzah meal. Hmm.
Isn't this basically a big-ass *hash brown* pancake (hashbrowns are sometimes cooked in huge pancake form) with some interesting seasoning and dip rather than a latke?
I might take some of the seasoning tips (i.e., lemon and adding horseradish to sour cream), maybe even the big ass format, but still make an actual latke.
i'm always confused about potatos, if more starch = more crispy, then why do french fry recipes often soak to remove the starch?
It’s to prevent them from sticking to each other not to get them crispier
While you lose a little starch when soaking, you also bring starch and reducing sugars from inside of a potato to the surface which actually maximizes crispiness when frying. For best results, you can double fry: lower temp first to cook inside and then high temp to make it crispy and golden.
I think with French fries, there’s high enough internal water content such that excess starch risks making them gummy through starch gelatinization. Whereas in Molly’s recipe, the surface area to volume ratio of the potato shreds is higher (better release of water during the cook) AND excess water is squeezed out. So additional starch has a reduced risk of gumming up in the presence of water.
This recipe is FANTASTIC!
Latke meets rosti. Love it
out of bon appetite, Molly was always the best. good on you. great luck in the future.
Tahdig style Latke!
another video another victory for the ogs
I'm so jazzed to make this on Thursday night 🥔🕎
so what's the diff between this and hash browns?
lol I was about to ask the same thing. like besides the toppings wut makes this different?
Yum was so good :) a bit oily but delicious. I topped with pulled brisket
Loved this new fomat❤
That’s actually a Big Baz Latke! 🔥😋
I see what you did there
Could you make a video of your favorite cookware?
You inspired me try this at my own Hanukkah party instead of relying on TJ's frozen latkes.
I want to know where the pepper mill is from
A Spanish tortilla basically.
Woot! GO MOLLY! Love the content!
Half rounds of onion taste just as good and you get to keep most of your fingers.
Its a potato kugel without eggs, basically?
Hashbrowns
I don't get why there are so many critics on this channel. I don't see the same kind of criticism on the other popular con cooking channels
This is giving me pesach vibes ❤✡️
So… couple questions: isn’t this basically a rosti and wouldn’t the original problem you were trying to fix just be solved by placing the latkes on a wire rack in a low oven?
Cool recipe, the sauce look very tasty 🙂 I must be real weirdo tho cause I prefer cold latkes 😅
That looks like a very nice big hashbrown, but if I went to a party expecting latkes to be served and was met with this- id be very disappointed.
Yep, not a latke. Not even a big-ass latke. Probably pretty good hashbrowns.
Molly. Thank you.
Lotta potatoes, lotta salt, lotta oil, lottka.
Its giving Spanish tortilla
i was considering making latkes for christmas, but i didnt wanna do it because id have to stand over a stove and make a bunch of them. thanks to my lord and savior molly baz, now i only need to make one
Good choice for a lord and saviour!
911 Latke alert 🚨
Nice and accessible to non chefs!
This is just potato kugel but yeah
meh. I don't believe that isn't also soggy by the time it gets to the table.
This is like making a brownie with fewer edges. Why?
So you made a rosti…
big ass hashbrown
❤
So basically, it’s rősti. Yes?
this is a rosti
😀😀😀
Honestly this lacks the best qualities of a latke, mainly the feathery crispy edges and the use of chicken schmaltz for flavor. Also, the traditional small size allows your guests to try different sauces and toppings on them. Keeping them warm and crispy is easily done in the oven. By adding your cream sauce slathered all over the top, it is no longer crispy anyway.
Looking forward to your recipe.
Latke? Also known as a potato pancake. Latke to draw in the MOTs.
3:49 Molly's 'post onion grating face' is quite sultry.
2:25 put the spoon you ate from back in the dip that other people are going to eat 😬😬
Chill. It’s just a video and if you seriously think people don’t do this in their own home you must be new to cooking lol
i dont understand the need for cooking aprons. especially on this channel.
camel meat
Don't eat raw flour.