They called me MAD at the Culinary Institute! MAD, I tell you!!!

[xiphias]

I have created. . . .

Light and fluffy latkes.

I swear it was an accident.

They're really good,

Comments

[kightp.livejournal.com]

So what did you do? Beat the eggs a lot? Curious minds want to know!

[xiphias.livejournal.com]

Well, Lis likes smooth latkes, not grated ones. She likes a pureed mix with a smooth texture.

So, I used The Blender. Three or four potatoes, an onion, a turnip, salt and pepper. I blended it smooth, then deep-fried it.

But the latkes were coming out so thick that the insides weren't completely cooking through -- they were cooked, but the turnip flavor wasn't integrated, so I added a little water so the batter would pour thinner. That worked, but not well enough, so I added more water.

I ended up with a batter about like funnel-cake batter. I poured it in, it formed a latke on the bottom of the oil, started to expand in cooking, and floated to the top of the oil.

They're really good.

[plumtreeblossom.livejournal.com]

I like them smooth, too, but I didn't think anyone else did. :-)

[rubynye.livejournal.com]

Steam power!

[ashnistrike.livejournal.com]

Well?

(My latke innovation is Penzey's Polish mix in the latke batter and Russian mix in the sour cream. But I have no idea if spiced latkes are a new idea anywhere outside my family.

[xiphias.livejournal.com]

See above, my response to kightp. It has as close to a recipe as I can manage.

[fallenkalina.livejournal.com]

My family does potato pancakes the anti-jewish way. Lots of bacon.

[rebmommy.livejournal.com]

Yum! Now... how about light and fluffy kneidlich for chicken soup?

[vito-excalibur.livejournal.com]

Oh man, now I am so hungry... Maybe I will try this recipe!