potato latkes

A search for 'latke recipe' online results in an infinite number of different options, all of which claim to be the only way to make real pancakes. Do you shred the potatoes or mash them? Do you use flour, matzo meal, or bread crumbs to stick them together? What is the onion to potato ratio? I decided to consult the expert, my Grandmother.


The problem with getting the recipe for a traditional dish from someone who can make it on auto-pilot, is that its impossible for them to tell you any kind of measurements. Our chat was a little like what you would expect if you asked a bird how to fly. Grate "some" potatoes. Add onion, but not too much onion. Add flour but not too much flour. Eventually she turned to the Settlement Cookbook for measurement reference, which helped clarify things a lot. As for technique, here are some rules to latke by...

1. Grating the potatoes is the only way to go if you want them crispy (and who doesn't?)
2. Drain as much water as possible from the potatoes and onions
3. Remember you can always add more onion, but you can't take any out
4. Do not fuss/potchki with the latkes while cooking. Flip them once, that's it.

ingredients:

2 baking potatoes peeled and grated
1/2 medium onion grated
2 eggs
1/2 cup flour
pinch baking powder
salt and pepper to taste

Grate potatoes and onion either by hand or with a food processor, depending on your kitchen tools/laziness

Using a colander, follow rule 2 above. I've always skipped this step before and it's a big reason why my latkes fell apart in the frying process. I promise, it's important.

In large mixing bowl combine drained potatoes and onion with other ingredients. Use your hands to shape into pancakes. These portions made 8 medium sized latkes (about the circumference of a clementine).

Fry in vegetable oil until golden. Follow rule number 4. I know how tempting it is to keep checking the pancakes every two seconds, but keep your spatula away from the pan! You're only going to crumble your pancakes.

Drain on a paper towel covered plate before serving to absorb some of the oil.

Eat with sour cream, applesauce, or both.

Oh and let me know if you tried the recipe and liked it. All fan mail will be forwarded to Grandma Frieda. Happy Hanukkah!