You made hash browns and NOT potato pancakes.

Kartoffelpuffer mit Apfelmus? 😛 OMG you're bringing me back to my childhood memories in 🇩🇪!!! 😋👍🏾👌🏾

My mom used to put the cut-up hotdogs in the soup. That was the only way she could get us kids to eat it. She was not German, but her sister's husband was, and owed a butcher shop.

I'm German and my mum serves them with sour cream OR apple sauce. Definitely no Wuerstchen...

Great tip!

I loved the fact that they turned this into an opportunity to share this recipe again! I chuckled and learn more too I love their videos, How're you doing Jill, Did you tried this?

Less tears, due to onion being frozen as well.

Great tip!

Growing up, my Mom always grated the onion & then froze it flattened in a ziplock. She would then just break off a chunk. Most of us kids still do this as adults, we don't like the crunch of a chunky onion. 😆

yes, this is literally my grandmother's latke recipe.

I don't make them very often because the stink permeates my home for days afterwards. Reminds me of the hallways of a Brooklyn apartment building. Pew! My recipe tends to be healthier than just peasant potatoes and onions. I use Yukon Golds, leeks, carrot and a touch of beets. I grate it all quickly in my food processor. They come out colored hot pink, much more nutritious and delicious, too. I usually mix chili into nonfat Greek yogurt with sea salt and a touch of lime, for the topping, Not my mother's latkes!

@@MarySanchez-qk3hp Ok, snob.

Obviously, you do NOT know how to make latkas. This is NOT it.

Thanks for the salad spinner tip.

@@ericl29 you are welcome my friend

The thimble idea is one of those simple, yet elegant ideas! And one where you go, "Why didn't I think of that!"

They are different.

@@joetacchino4470 nope these are 100% latkes.

@@markosheeran7776 Latkes typically have baking soda and are fluffier. I grew up with a ton of jewish people eating latkes all the time. At least in NY, they are prepared differently than these. Kartoffelpuffer are flatter and a little less "bready". Very similar, but different.

I grew up with Jewish neighbors and they didn't add baking soda to her latkes. I also went to both their daughters bat mitzvahs at the Temple De Hirsch Sinai in Seattle.

Oh I like the Spike seasoning idea on these! Good tip!

I was just about to make the same comment.

Not exactly, latkes don't have flour, are thicker, and are deep friend. It's not surprising they are similar since there were over half a million Jews living in Germany prior to the 1930s.

DCHENKIN001: Latkes most certainly DO require flour... usually in the form of matzo meal, which is still basically wheat flour. They're not thick at all, they're traditionally pressed down into a flat roundish form with a spoon or spatula. If they are too thick, they'll absorb too much oil and take too long to cook, and the inner texture would be awful. Without flour and egg, they're just hash browns. And latkes are NEVER deep fried, that would be tater tots you're thinking of... LOL! The only rule is that a little oil is necessary for its symbolism in Chanukah... and in countries like Spain, where the Jews are Sephardic, not Ashkenazic, jelly donuts are fried in oil instead, not latkes. Same symbolism of the oil used throughout that holiday. Jews in East and South Asia make entirely different regional symbolic dishes for Chanukah. Latkes are always shallow fried in a sauté pan, although some modern versions oven fry them on a parchment-lined, rimmed baking sheet or cookie sheet. And yes... European Jews have assimilated in every country where they've lived since the beginning of the Diaspora, which includes just about everywhere.. The Diaspora started long, long before the 1930s, dear. Perhaps you were thinking only about the decade when Hitler was rising, from around 1889-1939. In that time period, some Jews smelled the coffee in time, and escaped before the brown shirts wiped out the ghettos. But there have been waves of European Jews immigrating to the United States even before then, either for safety, or for economic opportunity. Jews lived in Germany long before the 1930s, as wall as the rest of Europe and Great Britain, the United States, AfrIca, Central and South America, Canada, the Middle East... everywhere there are people. The cultural food exchange has been bidirectional, especially since Jews were often the merchants in the towns and ports (one of the few professions they were allowed to do, since they were disenfranchised from a lot of other roles), and they introduced new foods, recipes and spices everywhere they went as well as assimilating and adapting local specialties to their own dietary parameters. Jews didn't just "pop up" in Germany in the 1930s... LOL!

@@MarySanchez-qk3hp I love the history in this reply! My (late) mother used to make what she called "potato pancakes" but I later found out they were latkes. Seems her mother, who was from Poland and Catholic, passed down some Jewish recipes she learned from friends in the old country. And now I'm getting hungry, LOL! Maybe some latkes ahead for me? 😊

@@MarySanchez-qk3hp Thank you for the history lesson. My family is Polish and we make the same food as the Jews and everyone else -- potato pancakes, latkes, Blini, whatever. We are all the same people -- counter the Italians, Hungarians, Ukrainians, Russians, Irish and Germans who also make the same potato recipe which is basic, timeless , delicioius and economical. At the firehouse fundraisers they made them by the thousands -- but, there was an extra dusting of flour and they were fast-fried leaving a more moist, oniony center versus the crackly crispy outer.

That's apple fritters.

Mine too! She was an incredible cook. I’m pretty good too! Made a big batch of potato salad today! Delicious.

Thanks so much for the history. ✅

The Tom Hanks movie News of the World shows the German pioneers in full effect.

She didn't do her homework, and made hash browns instead of potato pancakes.

Potato pancakes without eggs and a binder like flour or matzo meal (which is still just flour) is hash browns, not latkes.

זיי זענען נאָר פּשוטע בולבע לאַטקעס. זייער געשמאַק, אוודאי, אָבער נישט קיין ספּעציעל צו טעקסאַס

Brought to Texas by Polish and German immigrants in 19th and 20th century

They are actually German. Kartoffelpuffen. New Braunfels has very strong German heritage. Hence the festival. Latkes are usually a good bit thicker.

Hello Connie Holley 👋 how're you doing

Because she sucks and did NOT do her homework. Her recipe is totally wrong for potato pancakes. She made hash browns. She should be fired.

It is only the real recipe for hash browns. This recipe is totally wrong for potato pancakes. You all forgot how to make them and copied McDonald's.

Came to say the same.

It's actually a Jewish recipe from that region including most of Eastern Europe.

????????????????????

Texans would not claim these. ATK should never had called these "Texas potato pancakes". These are 100% German and the author just happened to have them at a German festival in the TX hill country.

*' BAGELS, not BAGLES. You must be gentile. LOL!

Yummy... but not kosher or latkes.

You just described the difference between a latke, and these. That’s why these aren’t latkes. They are kartoffelpuffen, German potato pancakes.

Yukon Reds? Never knew 'bout these.

Agree 100%. I was born and raised in NY but have lived in TX for 10 years and my wife is of German heritage. These are German, not Texan. You ask anyone outside Central Texas what these are and they will call them hash browns, lol.

I get tired of some people claiming such simple common poor people's fsre as their exclusive domain. It's peasant food, people used what they could find or afford. Potatoes and onions.

@@MarySanchez-qk3hp I don’t think anyone is claiming this as exclusive domain….And just because it was created as a peasant food doesn’t make it any less delicious or filling. There are many iterations of potato pancakes, hash browns, etc. from around the world. I even mentioned one of them (latkes) as a comparable item. BBQ in Texas was like peasant food too. The whole point of it was to use “less desirable” cuts of meat to make it better. That’s something people celebrate just like ATK is doing for these potato pancakes.

Ricing would produce a different texture. But the entire point of home cooking is to make it your own recipe, so do it if it gets you to cook!

@@MarySanchez-qk3hp I said to extract the water, not to extrude the potatoes through the holes.

I would put it into a container and freeze it along with any other little bits of leftover veggies, etc., for the next time you want to make soup stock.

Those are not potato pancakes, which are made from grated raw potatoes. They are fritters .

I've done thet, and fheyre really good. Some of the kernels falll out but who cares, they're good too.

Sure, why not use that? Especially if you're mass producing them for a party or for a restaurant where portioning is important, it's a great idea which Martha Stewart would approve of!

lol...

My mother also used a grater, called a "safety grater.". But we usually ended up getting a piece of our knuckles with some blood in it. My food processor is safer, faster, and creates a more delicate product... with intact knuckles.

What's the difference between grinding and grating?

New Braunfels outside of San Antonio has a very strong German heritage. There are a few other pockets too. But yes, these are German, not Texan.

I'd bet you can! Try it, what have you got to lose? I'm guessing they'd come out crispier! And the problem of temperature control would be solved... in a fry pan, you've always got to fool around to keep the heat up with each new batch.

They really shouldn’t be called Texan. These are German. It’s not an obscure recipe if you’re from New Braunfels.

It's not fried potatoes with out lard.

Hi Fran how're you doing

No because that moisture is from the onion and egg. If you don’t use it to cook, you’re just making hash browns and they will fall apart, not stick in a pancake. Ask me how I know…..😕