Need Some Recipe Advice For Thanksgivikkuh

What with the historic coalescence of two holidays this year, we're trying to do recipe mashups that reflect both cultures. My daughter abe_froeman is doing sweet potato latkes, and I'm thinking about taking two potato classics, Mashed Potatoes and Potato Pancakes, and creating Mashed Potato Pancakes.

Having an Irish wife, I've made this kind of thing before successfully, using left over mashed potatoes mixed with flour, patted into a pancake then griddle fried. The trouble with it is, it never gets that crispy outside that is so characteristic of a latke. So here are the questions:

1. What kind of potatoes should I be using? Normally, for mashed spuds, I know red potatoes have the proper waxiness desired. But since these are ultimately going to be used for a different purpose, am I better off using a russet or some other variety?

2. What can I do to this recipe to get that crispy outer coating that will best replicate a traditional latke? I thought about mixing some rice flour into the potatoes, or giving them a light dusting of same before frying them up. Any other ideas are welcome.

3. What kind of oil should I be frying in? Vegetable oil? Sunflower? Canola? I even considered ghee. All thoughts are welcome.

Hope you folks can help.

Wishing you all a Happy Thanksgivikkuh!

Buddy

Try using more oil. I've done mashed potato croquettes a number of times and it always works better when I'm "deep" frying (fully submerged) v. trying to pan fry the way I do my latkes. Also, don't crowd the pan. Dredging in a bit of rice flour couldn't hurt. Looking forward to hearing how these come out. I considered doing something like this as well but decided I just didn't want to be trying to fry stuff with all of the other kitchen craziness that goes on that day.

Try switching to Yukon golds, which are half way between a red potato and a russet. Once you've formed the patties, coat them in panko before frying. That will give you some crispness. It won't be the same as a proper latke, but it should make for a decent mash up (so to speak).

Also, do not rinse. Squeeze them out in your hands. You want the starch.

Jazzfood wrote:Also, do not rinse. Squeeze them out in your hands. You want the starch.

He's doing mashed, not grated, so don't think this is an issue. But for real latkes, this is key!!!

Just thought of one more thing--probably need to go easy on the mix ins for the mashed potatoes--I would guess that the milk that you typically put into mashed potatoes could be keeping these from crisping. Dredging in flour (I don't think I'd like the breadcrumb option--too far from what actual latkes would taste like--more like the croquettes I make) would help this I think.

Yeah, I'm thinking a drier, less rich mashed potato could be the key to success in the crispiness department. Little less butter, milk instead of cream, etc. Other than salt and pepper, the only thing I was going to add in would be a grated onion. Now I'm thinking granulated onion might be a better choice.

Thanks for all the suggestions. How about what kind of oil to use? Maybe throwing in an egg or two as a binder? Any other thoughts are welcome.

Buddy

I don't think grated onion would mess it up any more than when you make regular latkes but you will need to make sure the mix is bound well. Adding a bit of additional potato starch, along with the flour dredge on the outside should do the trick! Personally, I try not to use egg since I don't like when the latkes taste "eggy"--I think I use about a tsp of potato starch for every pound or so of potatoes. I would do a test batch--start with the potatoes as is, dredge one cake in some rice flour and try it--you can always mix in from there.

You can't go wrong with peanut oil, which is what I use.. Avoid olive oil because it will add a taste that isn't right for latkes. Even vegetable oil would be OK.

I'm sitting down today to do some serious planning (finally) for Thanksgivikkuh and have a couple questions someone here will probably have good advice for.

I've decided to make Thai pumpkin custard for dessert.http://www.washingtonpost.com/lifestyle/food/the-healthy-plate-recipe-for-thai-pumpkin-custard/2013/11/11/c040e886-4ae7-11e3-bf60-c1ca136ae14a_story.html

The recipe is for six. I'll need to make 12. Will the baking time be changed very much if I have 12 ramekins in the oven in a water bath? What if I have 8 ramekins and one dish with the remaining custard? For sure the larger container will take longer; is there anything I should know before I do this? I only very rarely cook this kind of thing, so I'm a little wary of changes.

Secondly, any advice on sweet potato latkes is appreciated.

The other dish I am adding in honor of Hanukkah is haroset (the apple/walnut/wine mix from Passover) -- and yes, I know it is from Passover, but we always feel like we don't get to eat enough of it at Passover, and it's traditional in my family to have a fruit salad with Thanksgiving, so it seemed to make sense, as much as any of this makes sense.

Anybody doing any other great crossover dishes?

Not quite sure if this thread is the right place for this since it's all about latkes, but it seemed to make more sense than starting a new thread.

Judy H wrote:Not quite sure if this thread is the right place for this since it's all about latkes, but it seemed to make more sense than starting a new thread.

HI,

This would be the right thread, you simply offered up a new conversational direction.

For timing those custards, I would look to other custards cooked in ramekins for reference.

Regards,

BuddyRoadhouse wrote:The trouble with it is, it never gets that crispy outside that is so characteristic of a latke.

I would be tempted to try cooking them in a waffle maker.

Judy H wrote:Anybody doing any other great crossover dishes?

You can follow the links in this thread for other crossover ideas.

After some thought, I've decided to stick to traditional Thanksgiving foods. After all, Hanukkah lasts another 7 days, so there's plenty of time for latkes. I am going to throw some dreidels and gelt on the table to add to the festive harvest decorations I usually do for Thanksgiving.

BuddyRoadhouse wrote:What with the historic coalescence of two holidays this year, we're trying to do recipe mashups that reflect both cultures. My daughter abe_froeman is doing sweet potato latkes, and I'm thinking about taking two potato classics, Mashed Potatoes and Potato Pancakes, and creating Mashed Potato Pancakes.

Having an Irish wife, I've made this kind of thing before successfully, using left over mashed potatoes mixed with flour, patted into a pancake then griddle fried. The trouble with it is, it never gets that crispy outside that is so characteristic of a latke. So here are the questions:

1. What kind of potatoes should I be using? Normally, for mashed spuds, I know red potatoes have the proper waxiness desired. But since these are ultimately going to be used for a different purpose, am I better off using a russet or some other variety?

2. What can I do to this recipe to get that crispy outer coating that will best replicate a traditional latke? I thought about mixing some rice flour into the potatoes, or giving them a light dusting of same before frying them up. Any other ideas are welcome.

3. What kind of oil should I be frying in? Vegetable oil? Sunflower? Canola? I even considered ghee. All thoughts are welcome.

Hope you folks can help.

Wishing you all a Happy Thanksgivikkuh!

Buddy

Here are the three keys I think you need for success:

1) Instant-read thermometer to make sure your oil gets to at least 350 degrees and up to 375 degrees before sauteeing or deep-frying your potato cakes
2) Peanut oil
3) A coating of cornstarch prior to frying -- just enough to dredge each one

These sound quite yummy, by the way -- please let us know how they turn out!

mamagotcha wrote:

BuddyRoadhouse wrote:The trouble with it is, it never gets that crispy outside that is so characteristic of a latke.

I would be tempted to try cooking them in a waffle maker.

Now that would be a cultural crossover: Mashed Potato Waffles!

Hmm, now you've got me thinking. And that's never a good thing...

Buddy

Move Over, Ramen Burger, It's Time For The Latke Burger

Just in time for Thanksgivukkah, combine your favorite holidays into this delicious Franken-food.

http://nycnomnom.com/2013/11/24/thanksg ... ke-burger/

Low & Slow, Thanksgivukkah style. Dinner will be ready in 8 days (god willing).

Turkey on Thursday standing rib roast and latkes Saturday. Turkey and standing rib roast were on my brothers WSM

WSM Turkey


WSM Standing Rib Roast


32 latkes for ten people. No matter how many latkes one makes its never enough.

Latkes