Emeril's Special Latkes
Show: Emeril LiveEpisode: Holiday Feast
Rate This RecipeRead users' reviews (13)
- Recipe categories: Dairy, Fish, Caviar, Vegetables, Potato, Onion,
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Average Rating:
Total Reviews: 13
Showing 1-10 of 13
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By barriem_10349248
Sudbury, MA
on December 04, 2010
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Straightforward recipe. Used food processor & turned out FINE. (used coarsest blade & perhaps a combination of both blades could change consistency to be less hashbrown like
OH MY GOSH IT WAS SOOOOOOOOOOOO DELICIOUS!!!!!!!
Ate them fresh out of pan (I had to test them with my husbnand of course, to make sure they were high quality for our dinner party! and again reheated at dinner. No question fresh was waaaaaaaaaaaay better than re-heated. Not a single one left after dinner party---HUGE hit.
TOTALLY making this again!!!
By torba97_12904148
Fremont, CA
on October 09, 2010
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FYI Comments...the ingredients and methods are similar to many good latke recipes...many serve the sour cream, etc. in small bowls and each guest puts what they want on the plain latke; next, just like many of the FoodTV recipes for french toast using brioche...i.e., use the OVEN to keep the latkes warm while completing the entire batch. Regardless, Emeril's recipe and directions taste wonderful! Annie, Fremont, CA
By smcdiarmid_12613139
Westland, 62
on February 16, 2010
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Nice and crunchy on the outside and moist on the inside. We added a little garlic and they were great!!
By misstrendy_7357424
North Brunswick, NJ
on December 15, 2009
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Delicious, simple and very tasty. A few suggestions to make it work well:
-Make sure to thoroughly wring and dry out the grated potato. It makes a
difference in the way they cook in the oil.
-Use a sweet onion.
-Fry at medium high at all times - resisting the urge to go high. Made slowly and
with love is better than burnt on the outside and raw inside.
-Forget the caviar and serve it with Musselman's Apple Sauce and Sour Cream.
By R. Warren Meddoff
Plantation, Flo...
on December 23, 2008
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Soak the grated potatoes and onions in salted water for no more than ten minutes. Drain and squeeze out the moisture. Add 1 teaspoon of baking powder to all of the ingredients except the potatoes and onions. Mix ingredients and then combine with vegetables.
By tonyngail_9260899
Cheshire, CT
on December 24, 2007
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The best Latkes I have ever tasted! Easy to make. I added a little extra flour to hold them together. Delicious!
By philski_6012459
WEST HEMPSTEAD, NY
on January 30, 2007
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GREAT AND EASY
By dmrsons_5341008
Chardon, OH
on December 21, 2006
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They were gone in a matter of minutes. Would have liked to see more substance like a pancake. These were more like home fries.
By edsmom911
Red Bluff, CA
on December 24, 2005
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These latkes taste as good as those my husband's jewish Grandma used to make! I only make latkes once a year at Hanukkah,so it is good to have an easy to use, foolproof recipe. We do not use the caviar, just sour cream or applesauce.
By amelia.brown_45...
Orlando, FL
on December 20, 2005
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These latkes were really good! I actually doubled the egg specified though, in order to make them stick better. I also used Canola oil, and instead of 1/2 in, I lowered it to about 1/4 in. Great recipe!! Emeril does it again!