i tried making cheesy latkes (potato pancakes)

I’m trying to sign I bet that epithetdefinitely didn’t do that right butanyway I am back I am here with youagain we are reunited it’s amazing I’vemissed you it’s been a couple of weeksand I’m back in the kitchen and todaywe’re cooking something especiallyfestive because tis the season ofholidays tis the season always it’salways the season but the season that ittis right now is the holiday seasonbecause Thanksgiving is upon us and thenit’s Hanukkah and Christmas and it’sjust festivities everywhere it’s justit’s the best it’s the greatest time ofyear unless you like a different time ofyear then that’s the greatest time ofyear but you know I’m trying to make avideo so it’s the grace time hereI really would quickly want to say thankyou to everyone who watched my lastvideo which was not a cooking video Idid not make a recipe and do it poorlyand loudly I made a little shortdocumentary about my experience intrying out competitive jiu-jitsu and itwas really really awesome and I morethan that was the response that you guysgave me for that video so I just want tosay thank you so muchas anyone who watched but I am back hereto just be a degenerate with food onceagain and you know what I have thoughtwhat I should come back with in terms ofa recipe so long and I was like I don’tknow what could we do well you know domore tips should we do a dessert andthen I was like tis the season rememberwe’re gonna make latkes we’re gonna makepotato pancakes a Jewish foodtraditionally served during Hanukkahthis is a food that I grew up eating I’ma Jewish boy okay so I know I know thechallah bread and I know the the latticeI had it growing up so today we aregonna make some wonderful potatopancakes also known as latkes and in thecomments below you can make fun of how Ipronounce everything wrong but stillyour area just hanging out down there Ithought it would be fun to make themcompletely from scratch obviously butalsothose of you who would prefer maybe notapplesauce we’re gonna make our own sourcream so there will be an option at theend to have applesauce like Jenna and Ithink a lot of you probably like orhomemade cashew sour cream which we’regonna make as well it’s a pretty simplerecipe as far as ingredients go you’renot gonna need a lot potatoes onioncashews lemon applesauce chives dillcheese flour oil I think oh and aquaBaba which is the liquid in the can ofgarbanzo beans because we are going toplant-based fi this recipe we’re notgoing to use eggs so we’re gonna use theliquid in the garbanzo bean can as sortof a binding liquidy texture that willhelp the latkes kind of stick and holdtogether as one potato pancake and notjust like a massive hash bar I wouldinvite you all now to assume theposition and get ready to do it tool sowe have our bowl of Bowl Oh potatoesright here when the potatoes hit thatcan sit off to the side because we weregonna start with our sour cream becausewhat we want to do is you want to makethe sour cream and let it refrigeratewhile we make the lattice so let’s getour Vitamix or blender whatever you haveand our cashews so the way this is gonnawork is as a cashew based cream if youhave a high-powered blender you do notneed to soak these so I’m not gonna soakthem but if you have a regular blenderthen you need to soak them or it’sadvised to have them soaking for atleast a few hours so they get a littlesoft and they blend easier well you’regoing to take a heaping 1/2 of a cup ofcashews actually maybe a little bit morethis is gonna be very eyeballed we’renot gonna really measure a ton for thecashew sour cream because you’re gonnakind of just listen to the texture howit’s coming out it’s not gonna reallysay much but just try to listen to it berespectful and you’re also going to needsome lemon for the juice so we’re gonnatake about 1/2 to 3/4 of a cup ofcashews add a little water just a littlelittle splash of waterwe’re gonna kind of use just like aspatula to kind of scrape down thelittle cashew pieces so that they canall stay at the bottom and continue toblend and while we do this we’re gonnaadd about a half of a lemon worth ofjuice this is gonna give it like it’ssour tang to the sour cream it should begood to start and then we’ll just keepblending keep blending this is actuallyproving to be a little bit of a processbut I guess that’s what happens when youDIY your own non-dairy dairy but let’sface it this is better than milking acow right we have our beautiful littlehomemade sour cream it actually you’regonna take a really sharp knife whattastes really good I’m actually gonnaadd just a pinch more salt stir itaround with a knife and we’re gonna letthis refrigerate so it’s nice and coldwhen we’re gonna eat now it is time toactually get these potatoes ready tobecome Jewishwell latkes potato pancakes and thefirst thing you’re gonna doaside from bringing your garbage binright next to you is you are going topeel the skins off of the potatoes andthen we can get to shredding thepotatoes but first we need to peel themtill then shred I don’t know I don’tmake the rules but those are the orderof operations[Music]so I’m shredding these potatoes whatwe’re gonna do right after these is washthem because a WT ought you ought notskip this stepalways wash the taters okay anytimeyou’re making something with potatoeswhether it’s french fries or mashedpotatoes or potato skins or latkes youalways want to wash them thoroughly sothat you get all the starch out of itbefore you cook itand in this case we’re gonna shred itthen wash it and then dry it until it’sas dry as we can possibly make it okaywell we are left with these littlestumps of fear of cutting ourselvespotatoes and here we have our shreddedpotatoes and I’m gonna move this cuttingboard into the sink is this disgustingand this is what we are left with isthis bowl of shredded potatoes and we’regonna go wash it two to three times justreally try to get all the starchy liquidout of here because the more we do thatthe better and crispy or we can getthese in their final form so BRB I’mjust gonna go wash these real quick okayso I’m using this strainer and I’m justthese are all washed now and I’m justlike squeezing the potatoes to get everylittle bit of moisture out we’restarting to feel much more dry see howmuch drier that looks you can even seeon camera like the lack of moisture timeto make these into vodkas so you haveyour potatoes now you’re gonna take thisinsanely big can of garbanzo beans justso honestly I appreciate the size ofthis camera we are now quickly going totake half of this white onion we want tochop I would say actually eight dicethis very fun so we’re going to cut itacross the top we’re going to cutthrough the middle of itand then we’re gonna get a magical ezdice that’s itnot a ton just a little bit of onion soyou’re gonna put half of a small onioninto our mixture which is nowtechnically a mixture because there’smore than one thing welcome to scienceclass we’re gonna open our huge can ofgarbanzo bean we’re gonna take twotablespoons of this slimy liquid one twoyou’re gonna take some pepper and you’regonna grind it in here because crackedpepper and salt kind of just go ineverything except for ice cream thatwould be weird and grossdon’t do that we’re gonna do two wholeteaspoons of sea salt and then we’regoing to add flour I think it’s aboutthree or four tablespoons but I’m justgonna do thatand I’m just going to start mixing itaround and you want like a nice kind ofnot super dense but like not looseconsistency to where you can shape theseinto a little potato pancakes I wouldsay be generous with the flour thatyou’re using because it’s kind of animportant part here to keep these in onepiece I also have some delicious cheesethat we can use I’m not gonna put it inthe whole batch because I want that tobe in its own special batch I don’t wantall of them to have cheese in it just soyou can kind of have a traditionallooking one in the mix okay this mixtureis getting to a point where it lookspretty good it doesn’t look watery atallit doesn’t look loose but it’s it’s justlike the right density smells good ifI’ll say so myself it tastes pretty goodwe’re gonna turn on our cooktop and getour trusty cast iron pan ready we’regonna set our spatula to the side andget a spoon we’re gonna coat the panwith just a bit of vegetable oil maybelike a quarter cup because we’re notdeep frying it but we are frying it sothe recipe says you’re supposed to useserving spoon to kind of scoop themixture plop it in the pan and thenflatten it with the back of the spoon Ikind of just want to get my hands dirtyand shape them so do whatever you wantbecause that’s what I’m gonna doand now we just let this thing cookyou’re gonna really want to let it crispon the edges a good amount and you wantit to be flat enough to where it cancook all the way through but I’m goingbig I want this to be a big old latkebecause I like big food and I don’t likesmall food thank you for coming to mybedtime[Music]so I flipped it once and it’s lookinggood it still definitely is underdone inthe middle so I I just I want thisreally to have a chance to firm up Ithink it’s better to overcook this thanundercook it because then you’re leftwith like a crispy savory pancake andless of like a doughy chewy sort ofthing that might fall apart so I’mprobably gonna flip it once more once Ifeel like the bottom has really browneda little bit you can tell the shape isreally holding I think I’m gonna try tomake the next one like a little skinnierbecause I think that just would make itso much crispier and easier and almostlike a Jewish potato chip we’re gonnapop this down and we’re gonna flatten itall the way out this one’s gonna be askinny legend it’s like a fine linebetween laying letting it get likeperfectly crispy and burning theout of it and that line is where I walkthat’s like that’s my neighborhood Ijust walk it every single day[Music]look at what we’ve created with ourhands and our mind and our attitude ohmy god it looks so goodI have to say this is one of thebest-looking meals we’ve ever made itjust looks so cheesy and rich and crispyand like perfectly browned I don’t knowman I think it’s time we try this I meanlook at what we made this is crazyyeah I really don’t even know what tosay we have our apple sauce and ourhomemade sour cream and I don’t know Ihonestly think we just got to dig intothis and if there’s you know latkepurists out there who feel like Ishouldn’t have put cheese in here maybeyou’re rightbut I just have a hard time feeling likeI would regret it well here goes nothingCheers Happy Hanukkah almost sort of ohmy god that is so gooddude that is delicious and like freshand exactly what I was looking for butnot only that right awayas I took a bite of it I was a childagain like this this reminds me ofgrowing up and having latkes for theholidays and it tastes exactly the samebut somehow better I don’t know oh mygod it’s like just the perfect textureinside I think like I don’t know quarterto a half inch thick is like the perfectthickness for these because it lets theedges get super crispy but it doesn’tmake the inside overdone I mean it’sjust like dude we nailed this it’s asimple recipe I’ll give you that but wenailed itI gotta get Jenna brace yourself for thespirit of Hanukkah for me thanks so muchwhoa oh you put cheese maybe I knowthat’s my god mm-hmm oh it’s good rightwait those are really good waitI don’t think I’ve ever had a latke withcheese in it I was looking at recipesand like a couple of them were like yeahput some cheese in it and some of themreally put mustard in it and I was likeI prefer cheese to mustard so I’m gonnaput cheese in it Oh wasn’t it good waitnow that I’ve had a locker with cheesein it how do you go back you know it’slike the first time that I tried spicyhummus I was like well the one on thebottom has no cheese in it and I thinkit tastes really good I think you’reprobably lying come onno I’m sure you didn’t yeah no I mean Ihad a bite this is homemade sour creamso you’ve just been watching me eat thisafter you cooked it that’s kind of whatI do every week mmm bunny she reallywants you to feed her this is so good Ohdad you good yeah rightI think someone mentioned to me on thestream they were like if you’re gonnamake latkes don’t be making no smallones and I said do I look like the typeof guy who makes small food yeah boy didyou ask your mom no I should have thoughI want to bring her on areas kitchenwould that be chaotic enough for you Imean that’s gonna stress me out cuzthat’s two Aries and usually whathappens when you start cooking with yourmom is you guys start with the intentionof cooking one thing and end up with acontortedor five things this is just one of thoserecipes where I’m sorry but I got a gaspmyself up this came out really good yeahno calories all eight days Ohso we’re fasting yeah this is what thebest thing is well Happy Hanukkaheverybody Happy Hanukkah can you tellthat I made this with chickpeas no Iused aquafaba which is the liquid inchickpea cans as the egg binder wait sothat’s why these tastes different thanthe time that’s made in the past yeahusually just use potato yeah and itdoesn’t stick together no these are niceand chewy and they’re cool oh this worksout nicely so did you like the sourcream and I like the applesauceyeah we’re just one of our respectivedips you look really pretty when you eatthis just had an ideaokay you take this and you put gelt inthe middle and then it’s a Hanukkah tacoHanukkah taco say welcome back welcomeback thank you no no you’re welcoming meback to areas kitchen Oh what wouldburgle kitchen look like this Ohboneless potatoes these are bonelesswhen your lockers are boneless okay wellwe’re just eating on-camera at thispoint so I love you guys thank forwatching stay Jewish this will be surethis amongst all of you okay this is howmuch you guys yeah share it amongstyourselves don’t fight[Music]