Posted on 12/05/2015 6:15:09 AM PST by dennisw
862,106 views
https://www.youtube.com/watch?v=JUzo3uQ00OM
FUNNY!!! Making potato latkes and Celebrating Chanukah in da Hood
This is hilarious!
Word.
Too funny!
I love latkes.
.
Even I can’t make latkes!
I love latkes.
.
We needed a laugh!
The traditional way was to fry them in schmaltz which is chicken fat. Wikipedia says it also can be goose fat. Latkes are served with apple sauce and sour cream. I always put one or the other on them. But These Jewish gangstas put both on at the same time which kinda ruins it with clashing flavors
My guess is there are still hard core Jews frying them in schmaltz which is also what makes knishes taste so good. At least back in the day.
Can’t wait for my husband to see this! Thanks.
Latkes are Jewish but have their German, Polish, Ukrainian versions that the larger cultures always made. When potatoes came to Europe from the New World.
This recipe for Polish potato pancakes or placki ziemniaczane (PLAHT-skee zhyem-nyah-CHAH-neh) is from Gwizdaly village, one of the stops on my tour of the Mazovia region with Poland Culinary Vacations. They can be made variously with grated onion or carrot or parsnips or other vegetables. They're best served hot either sprinkled with sugar or dolloped with sour cream. More Gwizdaly recipes.
Ingredients
- 6 medium peeled and finely grated potatoes
- 1 medium finely grated onion
- 2 large eggs
- Salt and pepper
- About 1/4 cup all-purpose flour
Preparation
- NOTE: Check out this quick tip for keeping your potatoes from turning dark.
- Mix potatoes, onion, eggs, and salt and pepper. Add enough flour to bind the mixture together but leaving it still somewhat thin.
- In a large, heavy skillet set over medium-high heat, add enough vegetable oil to come to a depth of 1/4 inch. Heat until hot, but not smoking.
- Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
- Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with granulated sugar or sour cream.
We sure did.
Whenever I make chicken stock, it’s “Let’s deep fry stuff in schmaltz!” for the next week...
8 Hanukkah Parody Songs in 4 Minutes! - Mashugana Menorah Megamix Medley (MMMM)
https://www.youtube.com/watch?v=vKsiXHnc1XA
Hanukkah Hey Ya!
https://www.youtube.com/watch?v=3aDDmt-8ZSM
Hanukkah - “Chocolate Coins
https://www.youtube.com/watch?v=g8HvhJ5Os6w
Hanukah Celebration - Light Up the World
https://www.youtube.com/watch?v=WQp96UR3CWI
A must see!
Part of the problem is that, like waffles, they really should be served one at a time. That’s a pain when you’re cooking for two or more. Thanks for the recipe!
My schmaltz days are over except if its the small amounts in a knish. Its too hard on my system. Schmaltz is the top secret Jewish cooking weapon. Its the Jewish version of MSG.
Why not ramp it up a bit and roast a goose? Then you get goose schmaltz. I see on the internet that the ultimate French fries are done in duck fat.
By one at a time I think you mean hot off the griddle and I agree
Yes! I watched all their videos and I plotzed.
Then I thought about sending it to mom but thought against it because of the MF word.
Moms don’t like that word you know.
Yes, that’s what I meant! I love making waffles for the family but am obsessed and annoyed at how quickly the waffles turn soggy. Latkes kind of end up greasy and congealed.
For my birthday last week, we went to Katz’s and had pastrami and knishes. Then over to famed Russ & Daughters for fabulous homemade cream cheese and lox and herring - which we took home instead of eating it right there at the counter!
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