What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.
What are your tricks for crispy fritters?
First, start calling them latkes. You’re serving them with lox and dill, let’s be real here.
I had no idea about the eastern-european origin and the particular relevance of potato fritters / latkes in jewish Hanukkah cuisine. Very interesting, thank you for the hint! Is having them with salmon and dill-sour-creme a particularly jewish way to serve them? I also very much like the name “lox” fo salmon because it sounds almost like the german word for salmon “Lachs”, so I would guess it is from Yiddish.
I had no idea about the eastern-european origin and the particular relevance of potato fritters / latkes in jewish Hanukkah cuisine. Very interesting, thank you for the hint! Is having them with salmon and dill-sour-creme a particularly jewish way to serve them? I also very much like the name “lox” fo salmon because it sounds almost like the german word for salmon “Lachs”, so I would guess it is from Yiddish.
We usually serve these types of latkes with either sour cream or apple sauce, and dill in general is common—either we put dill on our lox, or sour cream, or we make dill pickles… I’m Mizrahi (a Persian Jew), my family does plain yogurt with dill a lot.
I think “lox” and “lachs” and “gravlax” share the same root, but they’re all technically a little different.
I’m not sure if they are all Yiddish, I don’t speak Yiddish, but they’re either that or more direct loan words from some other European language.
We usually serve these types of latkes with either sour cream or apple sauce, and dill in general is common—either we put dill on our lox, or sour cream, or we make dill pickles…
I love fermented dill-salt pickles, especially in a good falafel!
I’m Mizrahi (a Persian Jew), my family does plain yogurt with dill a lot.
Interesting! As a sauce for food or watered down as a drink, smilar to Lassi/Ayran/Dough?
Let’s be real here, they’re called Reibeplätzchen.
“KARTOFFELPUFFER” ODER ES GIBT 20 JAHRE KRIEG! AAAAAAAARGH
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They seemed like not-quite-right latkes, which is part of the reason I bothered to comment. Maybe a proper latke recipe would help OP see potato fritters from a new perspective, and it does seem like he would enjoy an ashkenazi recipe here.
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My tricks were “learn to enjoy a sloppy fritter” before but I’ll have to try yours next time!
That sounds more like a workaround, lol
OMG looks delish! Sad, I have to eat spaghetti again tonight
It´s pretty simple to prepare. All ingredients except salmon are relatively cheap too. Salmon can be replaced with other smoked, less expensive fish. If you can´t find a good recipe online, I will give you mine happily.
Cheers mate.
