Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Quebec (inc. Montreal) >
Dec 9, 2008 03:08 PM

Snowdon Deli saves the day

I was determined to make homemade latkes for Chanukah, but failed miserably. So, I did the next best thing - order them from Snowdon Deli. To reheat the latkes, it was suggested to me that they need to be reheated in a preheated 450 degree oven, and to exercise extreme vigilence because in less than 5 minutes they will turn from brown to burn. Latkes are to be placed on a piece of foil that has been crumpled up in order to create a rough surface to simulate a rack so that the excess oil drips down. I'll report back after the 21st Dec. to let you know how this all worked out.

  1. Click to Upload a photo (10 MB limit)
  1. Goodness! Forgot about the joy that is latkes! Looking forward to your report back...

    4 Replies
    1. re: moh

      I reheated the latkes at 400 degrees for about 10 minutes and they were crispy on the outside with a moist interior. I totally forgot about crumpling up the foil, only realizing that this was part of the process after rereading my own Chowhound comment. Latkes tasted great with unsweetened organic applesauce.

      1. re: naturelle

        Thanks for the report! Latkes are too much work to make at home, it'll be nice to have an easy source.

        1. re: moh

          > Latkes are too much work to make at home

          This, coming from a woman who makes her own Southern-fried chicken?!? Moh, I would like to dispel the notion that latkes are a lot of work to make from scratch. Of course you must have a food processor or else it really does become tedious grating all those potatoes (and some swear that you must grate by hand to make a proper latke). Sure, buying latkes is easy and convenient, and if you're having a lot of people over it can be a real boon to pick up some good store-bought ones as Naturelle has done, but I tend to find the purchased ones too greasy, and once or twice a year I must sate my latke-craving with a batch of homemade. (I have a great, simple, recipe if you want it, I'll be making them a week from today and am already salivating...)

          1. re: kpzoo

            EEK! busted.... I think it is the frying that seems like a lot of work, I do find frying tiring, you really need to make a lot at once to make it worth while. But I admit I do have a minion to help with the frying (or the chicken would have never happened...) I guess I see Latkes as being something that you make for a large group of people, and for whatever reason I don't seem to have a lot of people around who share my enthusiasm for latkes. So it is nice to always have a back-up plan... (or have friends who plan to make a big batch next week ;-D