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Miz Cracker and Carla Make Chanukah Latkes | From the Test Kitchen | Bon Appétit


  • Published on: 2018-12-03
  • oh my god hey guys it's Carly I'm here today in the bone Appetit test kitchen with a very special guest a return guest and their first guest to ever jump from back-to-back hashtag plaited hair to a hosted the legendary Miss cracker through you I became a real chef that's why and today we're going to share a family recipe yes from your family yeah what are we making we're making latkes today which is a traditional Jewish food it is now associated with Hanukkah right but it's really just an a year-round Jewish food traditionally it was started being associated with Hanukkah in like that 1850 one thing I want to say about latkes for everyone watching is that you can make it with pretty much anything sometimes people make it with matzo meal we're gonna be making it with flour today because it's something that everyone can find and we're gonna be making it with potatoes and onions but if you want to you can put chives in there so you can put goat cheese you can really experiment with the flavors but we're just gonna make the basic recipe today and you can work from there with whatever you want the thing about Jewish cooking especially Russian and Eastern European Jewish cooking is made by people that were kept down and didn't have a lot of money and were often on the run so being creative and using ingredients that are easily accessible and in season is a big part of Jewish cooking so you can like adapt to whatever season an area you're in great love it so you're representing hard yes I am I'm wearing this beautiful Nelson Tavares dress he designed it specifically for my upcoming Hanukkah holiday Christmas tour it's great fetching this is great I would hate for anything to splatter or shatter your dress no let's get some apron we should get luckily I have a beautiful Miss cracker branded apron and I would love to gift you one today ya know kitchen is complete I mean like not a markdown it feels so special it gorgeous because last time you were here you had one right and I was extremely jealous we thought that that would be the last one because we didn't know they would be so popular and now you're just in it we're just for mass producing them I know what I want for Christmas I mean Hanukkah alright what a first step okay so the first step we're going to peel these potatoes and we're using an Idaho yes oh just a rest that potato first start tray yeah nothing it doesn't need to be fancy at all I feel like you don't want a you can run for waxey you want the starchy right for sure oh my god Wow three minutes and then upstairs I love getting things off in one stroke it's one of my specialties and now we're gonna peel this little onion here how do you peel because I always cut it in half and then in the end it's gonna be graded where's the greatest pieces I'm not gonna worry about keeping it in the rounds right and I just always take off the the that's the Stemmons yes and this is the red that's way perfect and then I'm gonna leave the root just because we're grading and a little bit of a handle oh that's great is that how you do it no do you want me to great yeah are you great we'll wait let's wait yeah because when you start grading the onions Oh onion juice gets in your eyeballs and okay so we're gonna grate these potatoes it's amazing how fast it goes and potatoes are tubers they store a lot of water so you're gonna notice a lot of liquids right away what we're gonna handle that start sheets that's how you grade a potato people no waste that's great right yeah because that's true to your roots okay there would be no no way no way no way survive you're not going around wasting potato no you're not so now what we're gonna do is I'm gonna take this bowl here with a little towel in it and I'm just gonna put all of this potato stuff yard and we don't want them to oxidize and turn brown and so I'm just gonna wrap him up in this towel so that while we're grading the onions oh yeah an air barrier there was a theory going around earlier before we started filming that if you freeze the onion it won't last you out so much and I don't know why that would be because it's the sulfur like this is the onion self-defense mechanism did you in your mouth your eyes wouldn't hear I have no way why would that be inhaling you don't do it it's a lot of like that no how do you feel my width grading like I'm literally we're pulverizing it it's not not gonna release do you want to grade the other half I do it's so metallic when you're only slightly privileged you're born with like a stainless steel that's good are we going this way again yeah this way again look at all this liquid that we are we're gonna say that we want that we don't want that so for New Yorkers a lot of New Yorkers don't have counter space you have a lot of liquid on your cutting board but coming out of your eyes right now you may be tempted to use your cutting board or the sink as a place to rest your spatula right make sure you have a dry surface to rest your spatula because it's gonna go into the oil and if you get water in the oil we're gonna have oil all over your face that's also another great title for like self-help article I'm sure you always have a dry place for your spatula yes general rule just like metaphorically how exactly do you know what we mean and if we have to like move on we could just tie the stick to this and oh absolutely latke on the move people are coming well yeah one cut you know she goes we need to spot sear that's unit four take a little walk okay so you're gonna grab it by its little neck you're out oh good and the more you can get out the better so if you have a nice strong man in the house isn't it that's a lot of liquid and that is gonna SOG out your latke right this is a little trick I don't then I have picked up along the way that once you've SQUOZE in yes is a made-up word that a reef love because then you're mixing the ones that have been squeezed without exactly because I feel like some guys got squeezed more than the others here I'm gonna sorry fluff and then a reason it was a good amount of liquid yeah and then not down there that cloudy stuff so I've seen some recipes that say you squeeze out all the liquid and then you let the potato starch collect at the bottom oh and pour up the watery part and then that can be your binder - oh really yeah different different stretch for different folks you know what let's keep it in there why not and we can mix it in with the hoofs the eggs ah we're gonna have a little extra binder I just feel very emotional right now because like I'm just thinking of like how traditions like this bind people together not unlike this starch and to bind this potato pancakes right and you know there are a lot of religions in the world but Judaism is one of those great things that is a religion and a culture we're not just a religious group we're also a family and so doing stuff like this in celebrating family it feels good even when you're not with your Jewish family we're celebrating them they know you're making pancakes you know okay so we're gonna put this in here all right here let's mix in here but where the starch ever yeah okay so they didn't oxidize it off not at all no and now this is like when in the recipe is like working quickly which is what we're gonna do so break them eggs in there go ahead and just throw everyone in there right this looks like salt yeah the nice kosher salt got some pet when it rains it pours shablam yeah baking powder yes a little left yeah and then this is flour yep just regular old flour know some people use matzo meal we're using flour because it's accessible to everybody it's right it works just as well but it's really doing the job of absorbing whatever liquid is still here or that gets exude 'add and then the flour and the water are gonna help bite work right into it yeah and eggs bind too right yeah let's do it so dig it your dig your hands in there I'm gonna this feels really good it's I feel like everything is coated but the mixture itself is pretty dry right and it's holding together yeah is that what you want that's perfect okay and she's just moist enough hmm let's go ahead and throw this potato starch okay in the spirit of experimentation so what we're gonna do next is your Italian oh yeah you know the size of a meatball sure and that's essentially what we're gonna do we're gonna make a little meatball sized globe yes oh they're very cute like that and you'll see how we plate them later and then you can like have a couple bites you can have them as your appetizer yeah other thing as soon as they come out of the fryer there's no waiting you want it fresh out of the oil right it's like a french fry very good right away but if you pull them out from under your car seat a day later very fast not so good but in a pinch I too have been in college yeah my car is just filled with them popcorn and Cheerios Oh every car seat I had Froot Loops for breakfast you did yes I did robux regular Tricia regular milk regular milk don't be funny if you're having Froot Loops and like all milk like 'no no what yeah no a hash you milk please I'm watching my figure in my house well I'm not watching really America's watching my figure as my mic showing it's true so we have our little meatball sized thing here and you're just gonna put it in round if you don't have a thermometer for your oil you just drop it in there and see if it begins to bubble and sizzles sizzles immediately yeah and the reason I like this size is because they cook quickly and you can put several out on a tiny plate and it just looks cute they look like little crab cakes another one of my nicknames yeah and then what you're gonna do is take the spatula and flatten her perfect just gently yeah get rid of her she's done her golden brown yeah situation yeah and this is thick this is the kind of golden brown that you that you want perfectly golden brown yeah and tender alright yeah hmm-hmm yeah she's very good using to your liking yeah perfect I'm great I'm just gonna drop some more in here gorgeous in my family we're big eaters so we get impatient and we take him out early but you should really leave him in there for at least three minutes on a side so even though it's golden brown on the edge doesn't necessarily mean it's tender in the middle no that's right doesn't mean it's a good life lesson oh because she's golden brown on the edges right doesn't how do you know when to turn them over let's have a little look okay okay she could use a little more time yeah the middle was pale yeah the middle is pale you just want to hit that nice balance you don't want him to be crunchy all the way through yeah and again sizzle you said something before about low and slow or like young medium is better because you want to give them enough time to cook in the center before they burn on the outside I think this is a latkes can teach a lesson to a lot of drag queens in America probably a lot of chefs in America people in all professions just because you push things to go quickly doesn't mean you're getting them done right sometimes you have to cook your career on a medium temperature and let it be done correctly look at this nice we have this nice this brown here perfect you can still see a little bit of the power potatoes that broke loose from that oh yeah it gives it that little filigreed edge that's the first thing that you taste they do look like crab cakes right yes and the great thing about having them at this temperature too and not at hell our family temperature is that you can leave them in for a while let the other gals hang out with the ones that are finishing up and not worry about them burning to a crisp but then people are probably coming in the kitchen at this point so I like oh what's going on yeah are we getting closer no not all recipes call for this but we're going to serve them with some special sides today that my family does and I think a lot of Jewish families start with but for now let's get these gals out of here okay some of them so why don't you take the ones that you think are done let me peek and we're gonna put them on a rack with the towel over the rack so that the oil can drain off and there's Aaron yep and they won't SOG yep such a comfort why don't you take that not that one this one but a nice fat one yeah that's not as cute oh and split it okay so we can see if this if the center very good that'll that way we don't have to ruin one of our well this one looks pretty her do you want to open that one up or you want to do one like this do not run yeah no one will miss her let it drain for a sec you are in cover image or just hack open okay Scooby Snack yes oh it looks great you can see all the layers how is it there's really good tonight mm-hmm okay great well we have six yeah put these other guys in yes just weights not whatnot right all right yeah and I can practice so they did kind of SOG out while they were sitting here right you can see and it actually didn't spatter at all so I really like the temperature I've always done mine higher also yeah and have the same thing yeah we have burnt onions sticking through I learned my lesson with this because I love frying things I learned about oil temperature when I had the temperature up to my my favorite temperature just to fire and I was cooking naked oh my yeah I got up I was gonna make one of those eggs where you like swirl it in the oil and cuz I read about it in The Times cuz I was the fist occasion ah and I was like oh I'm gonna do this so I had all this oil in the pan at the temperature of the Sun no and I dropped an egg in and a little oil went right onto my scrotum plot twist I'm a drag queen and I went to bed and I called into work okay so let's let these guys do that I mean there's you're supposed to let them sit out and as far as I'm concerned there is no other thing to serve a latke whip right yeah and I've seen a lot of recipes where I get right down to the end and they don't mention that you need applesauce yeah and sour cream yeah now ours is organic dairy oversight cruelty free today cruelty free applesauce yes no apples were injured in the making of the sauce and I didn't say they weren't injured they just didn't know it so oh my goodness perfect that one and if I had if you had to choose between the two which one would you choose but you can it's the balance of the sweet balance our that makes it so good enough to be together yeah so these look about as perfect as a thing could look oh I know I mean besides you thank you hmm I'm also well-rounded with a few flyaways and I'm very proud of them and we have served them in the in the family tradition with a little apple sauce a little sour cream so just work right into this one right yeah crispy exterior Kawai tender on the middle oh it's so great Oh gorge yep okay take the other half yeah see I come from a place for everything tastes better if you know with your hand oh for sure I'm with you too Cheers there we go mmm yep you get the applesauce season right yeah stretch it enough because like a meatball you you don't you don't really taste the raw batter so doing that a little tester yep so you're gonna double-check it because once they're in the fry oh that's it yeah and I think you did also really nice amount of pepper it's not just a song I'm getting like a nice little CatDog up just enough zing and that goes so well with the sweetness on the sour so I think what I've learned is that when I first tried to make my latke having grown up in New York I'd had my affair I've had a lot Kurt yeah you know I'm saying it wasn't like a second I have a Nutella yeah exactly but I tried very hard to press some super super flat because I was all about the crispy and you have taught me that it's all about the tender middle yeah yeah that's right it is it's about the tender heart every Lucke has it have to have a tender heart true for latkes and humans to the hellar's thank you thank you mother thank you for this family recipe and thank you Sylvia for critiquing my cooking all the time this is how we got here I give them an A+ yeah thank you I'm not a fancy person but I love caviar Jamie trout roe my pio boxes just kidding I can't get it together enough to do you don't want the caviar left free on the PA box either no you don't know refrigerated delivery is straight you know straight from the sugar daddy treat a kid
  • Runtime: 19:16
  • miz cracker, carla, carla music, ru paul's drag race, test kitchen, miz cracker 2018, miz cracker bon appetit, miz cracker cooking, carla bon appetit, bon appetit, latke, latkes, how to make latkes, latke bon appetit, potato pancakes, latke recipe, potato latkes, carla makes latkes, miz cracker latkes, from the test kitchen, chanukah, chanukah recipe, chanukah latkes, carla test kitchen, bon appetit latkes, food

COMMENTS: 100

  • Bon Appétit

    We have merch! Get a ‘Carla Fettuccine’ shirt now! https://teespring.com/stores/bonappetit

  • Jed Honrado

    4:34 I'm 100% hetero. Gotta admit, Miz Cracker does something for me. Not sure what though.

  • Dr Jones

    Arm pit hair and muscles in my cupcake no thanks

  • Noah

    Ew get it off my screen

  • Suzanne H

    My grandmother says you’re not supposed to squeeze all the water out

  • Lucas Vidal

    Actually the acid fumes from the onion react with humidity, so they go for your eyes. The spoon trick is to produce saliva and it catches the fumes before they reach your eyes, so you can just keep your mouth open and it'll work!

  • Unicorn Paradise

    Bro im not even drag or anything but Miz Cracker is so amazing!💗💖💗

  • DontTread0nMe

    You'd have more viewers if you didn't have a disgusting tranny on it.

  • Kaitlyn O

    I knew these as potato pancakes when i was a kid theyre so good especially with apple sauce

  • zsfaz

    Its always funny to see how classic middle and eastern european recipes are seen as jewish in the US. In Lower Bavaria where I come from they are called Reiberdatschi. Similar thing with Bagels. But it makes sense. It were Jewish people bringing this food to America.

  • Yah B’Weh

    A man dressed as a woman cooking and baking. And to think we used to live in a world where a Man dressed as a Man and did Manly things, like hunt, or fix a car or wagon. Damn

  • Sam X

    In Germany it’s called Reibekuchen I had no idea that this was a Jewish recipe! But they usually just serve it with just applesauce

  • Chelsea Gaceta

    Never knew I'd have so much fun watching someone I don't know. Now I know you Miz Cracker and I want more episodes of BA WITH YOU. You go girl <3

  • i noble

    “I love getting things off in one stroke”

  • Ninerval

    Yasss Miz Crackahh in the kitchen again

  • C MM

    Miz Cracker is so eloquent and hilarious. Very cool to see her back.

  • Kenn Ly

    Can we please have more of this collaboration! If the only you two had a show together! Love you both working together

  • CannedMayhem

    Carla and Brad are my favorite people on this channel!!!!!

  • THINK HARDER

    F *N DISGUSTING. 🐎💨💩 THUS WORLD IS SO SCREWED.

  • I LUV DONUTZ

    There shoukd be a show called “The cook and cookie”

  • Nilofar Pettiwala

    There are always Jewish women and Jewish drags........where are all the Jewish men.....??

  • Danny Deane

    I could watch these two all day!! So fun and entertaining while actually learning and now wanting to make some of my own !!! 💗

  • Mr BELLS

    he didnt say caitlyn its time for dinner xx

  • Arshan

    Aren't these called kartoffelpuffer? I thought these were German

  • Brent Beckstead

    I thought this was supposed to be done with celebrities. Drag queens and trans will show how progressive we are.

  • Mary Sanabria

    this video was so fun and informative at the same time. love it

  • nya sha

    my eyes were burning through the screen

  • BeauFleet

    The chemistry between these 2 is immaculate!

  • Trentan Flory

    Keep bringing Miz Cracker please 😩❤️ these videos are amazing with her

  • Angela Hood

    If ever there was a perfect YouTube video, this is it.

  • Sean Gray-Quintana

    The recipe in the Description isn't the same as what they made together. :/ Gonna have to watch as i cook i suppose.

  • Iván Gómez

    I love this channel so much. I learn about wonderful cooking skills and recipes, but also more important... they have an open mind and they allow drag queens to be involved, which is such a good step to keep sharing love, respect and knowledge about different things, that people actually do not know very often. The more we learn about us the more we will respect each other 💗

  • Catherine Pham

    i lost my sh*t at "i love getting things off in one stroke. it's one of my specialties"

  • Patrick

    Plot twist: I'm a drag queen. BEST EVER

  • Patrick

    Miz Cracker and Carla is my favorite series.

  • RavenSunset

    two of my favorite things.... drag queens and cooking shows! <3

  • Sara

    this is white people خبز عروق

  • Vilja Tihilä

    honestly every time cracker says jewish cooking it always sounds like jewish cocaine

  • Erin Michelle

    Love Miz Cracker & Clara together!! ❤️ makes the best videos!! Please more videos!!

  • kenzie horan

    So glad they brought Miz Cracker back! Love harrrrrr

  • Christian Grijalba

    They both make such a great team. I hope to see Miz Cracker in another video.

  • Maika

    Uhhh latke reminds me of german Reibekuchen 🤔😍 similar ingredients and recipe

  • RaymondHng

    Doing a cooking video for drag queen means not having to do your nails.

  • Sunshine

    I am totally living for that gold embroidered star of David.

  • mahdi kabir

    Love you Miz Cracker and Carla, We have the same recipe in Iran and we call it " Coco Sib Zamini" it's a very common meal here.

  • Adam Phan

    THIS NEEDS TO BE A REGULAR PROGRAM!!!! I’d watch all of them!!!

  • Crystal Cafiero

    Carla and Cracker could have their own show, they have such amazing on-camera chemistry. And I just love their balance of expertise, Miz is a great amateur cook and Carla can obviously reign things in if it gets outta hand. Idk they're just really funny and sweet together. I wasn't a big watcher of Carla previously, but now I need to go back and watch her other videos!

  • justin fwibber

    Again with this creature? It's an embarrassment to my religion.

  • Ravenna Ramos

    Cracker is beautiful, she’s perfect, she looks like Linda Evangelista... 😍 We stan!

  • moltenwhisper

    The two of you together is all the magic I need in my life. Seriously? Please consider making this a permanent thing.

  • HellaBright

    My only, and literally the ONLY critique I have of this episode is that Miz Cracker didn't have big hair. But beautiful food, beautiful aprons, and 2 beautiful biological women!! 😘🤣😄

  • Sofia Rodas

    i think this is one of my favorite videos EVER, off to make latkes

  • Illyana Morales Cook

    My mom says to not cry with the onion cut the stem off and place it on your head like a hat. Wear it while you cut the onion.

  • Ryan Arranz

    "I love getting things off in one stroke, it's one of my specialties." IM DYING OMG