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Latke Making

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Uploaded by on Nov 21, 2008

Learn how to make latkes for Chanukkah by watching the process! Some parts of the latke-making process are best understood by watching it in action: how deep should the oil be? How big should the latkes be? When is it time to flip? Learn by watching a video of the process!

The "Elapsed Time" displayed at the bottom of the video is the amount of real time elapsed from the time that the first latke entered the oil.

Thanks to my friends Rachel, Caitlin and Juliana for their help in making sure that the latkes made for this video didn't go to waste! :^D

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Howto & Style

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Standard YouTube License

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  • I just moved out of my parents house and wanted to try making Latkes. This video was great because as you mentioned... knowing when to flip is the hard part. Have a wonderful Hannukah! And thank you.

  • I love your website jewfaq.org I spend so much time on there and have the Sh'ma page for my home page...that way, when I turn on my computer, the Shema is right there. Thank you for so many years of work and making it available to everybody. It is one of the most famous Judaism references in the world. You really have something to be very proud of. Shalom.

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All Comments (12)

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  • Made some last night. . . TASTY!

    Thanks!

  • Tracy is that a burn on your pinkie knuckle from making latka's? One of the perils of frying foods!

  • ... ummm, i think ill stick with the box!!! guess im lazy lol

  • This will be the third year I've used your recipe and your technique. Great demonstration -- a video is worth a thousand-word explanation! Thanks for your excellent website, it comes in handy all year round.

  • im not a fan of the jews...but i gotta hand it to ya, these things are taste as hell.,...but i usually only make the mix that comes in the box that u just add eggs and water to some powder and fry them up. damn i wanna make them right now

  • Nes Gadol Haya Sham!

    נ ג  ה ש

  • Wow, sensible and clear!! they make lovely latkes and all of the tips were greatly appreciated. A++

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