HUGE LATKE ALERT!
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- čas přidán 14. 07. 2024
- Latkes take a long time to make because you’ve got to fry them in batches, and by the time the last latke is done, the first is either cold or soggy. Enter the Big-Ass Latke, a “one size serves all” kind of joint, like a rösti but with raw potatoes (in my new cookbook More Is More!). You’ll achieve a crispy exterior and tender interior by rotating the pan over the burner, but you’ll serve it up in big fat wedges. Onions, capers, dill, and the works make this dish as suitable for a random Sunday brunch as it is for Hanukkah.
Ingredients:
PRODUCE
1 large white or yellow onion
2 lemons
3 pounds russet potatoes (4 or 5 large) 1 small bunch of dill
DAIRY
1⁄2 cup sour cream
PANTRY
Kosher salt and freshly ground black pepper
2 tablespoons prepared horseradish 2 tablespoons capers in brine, drained
3 tablespoons all-purpose flour
1⁄2 cup canola oil
MORE IS MORE!!!!!: mollybaz.com/more/
Hit The Club: mollybaz.com
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Annika Chavez
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
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.
Love the display of everything you need 🎉
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 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 ❤
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 ❤
This recipe is FANTASTIC!
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.
Tahdig style Latke!
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.
Loved this new fomat❤
another video another victory for the ogs
Latke meets rosti. Love it
Woot! GO MOLLY! Love the content!
I'm so jazzed to make this on Thursday night 🥔🕎
Yum was so good :) a bit oily but delicious. I topped with pulled brisket
Making this Big Az Latke tonight Molly! Happy Holidays
Could you make a video of your favorite cookware?
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.
out of bon appetite, Molly was always the best. good on you. great luck in the future.
A Spanish tortilla basically.
That’s actually a Big Baz Latke! 🔥😋
I see what you did there
Molly. Thank you.
You inspired me try this at my own Hanukkah party instead of relying on TJ's frozen latkes.
Cool recipe, the sauce look very tasty 🙂 I must be real weirdo tho cause I prefer cold latkes 😅
❤
Half rounds of onion taste just as good and you get to keep most of your fingers.
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.
Lotta potatoes, lotta salt, lotta oil, lottka.
Latke? Also known as a potato pancake. Latke to draw in the MOTs.
Nice and accessible to non chefs!
Its giving Spanish tortilla
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?
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!
😀😀😀
I want to know where the pepper mill is from
Its a potato kugel without eggs, basically?
Hashbrowns
This is giving me pesach vibes ❤✡️
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
Why not make it thinner...?
911 Latke alert 🚨
I don't know what this is, but latkes? NO!
big ass hashbrown
meh. I don't believe that isn't also soggy by the time it gets to the table.
So you made a rosti…
This is like making a brownie with fewer edges. Why?
This is just potato kugel but yeah
this is a rosti
So basically, it’s rősti. Yes?
3:49 Molly's 'post onion grating face' is quite sultry.
camel meat
i dont understand the need for cooking aprons. especially on this channel.
Don't eat raw flour.
2:25 put the spoon you ate from back in the dip that other people are going to eat 😬😬
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.