Who Doesn’t Love Latkes?

There are as many opinions about what makes a good latke as there are about matzoh balls, but I have never met anyone who didn’t love them!  Even if you won’t be celebrating what is pains me to call Thanksgukuh (I promise I will not use this word again—ever), and if you have never tried one, I recommend you give these a try.  They are yummy and warm and have great texture; they’re crispy and tender, and though they’re great with brisket, or roast chicken, or even turkey, you can make a meal of them with just some applesauce and sour cream.

I like my latkes thin and crispy.  I like lacy edges, and even scoop out the shreds that have gotten loose in the pan.  Some people like a denser latke, with a soft inside.  I suppose these are fine, but you can only eat one, and you can enjoy more of mine, think of a fresh hot Krispy Kreme doughnut—you can easily eat a few (especially if no one is watching) but with  a regular doughnut, one is plenty.  Now why is more better?  Because we eat them once a year, because they are so good, because they will delight you!  The key is to make them small, so you maximize how much crunch you get.  Or, you could make a huge one, like a rösti and cut it into wedges.  This would be a break with tradition, but you go right ahead, more surface=more crunch.

Lacy Potato Latkes

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Ingredients

• 3 Large Russet/Baking potatoes (peeled)
• 1 Medium Onion
• 3 Large Eggs
• 1/4 cup Matzoh meal ((or bread crumbs))
• 1 tablespoon Kosher Salt
• Black Pepper
• Oil for frying

Note

Makes about twelve 3" Latkes

Directions

Step 1

Grate potatoes and onion by hand or in food processor. If using a processor lay potatoes on their sides for longer shreds.

Step 2

Put potatoes and onions into a colander and cover with a clean dishtowel. top with something heavy, like a full tea kettle. Let potato mixture drain for 10 minutes, then remove weight, and press to remove as much liquid as possible Preheat oven to 200 F

Step 3

Break the eggs into a bowl and lightly whisk, add potato and onion mixture, as well as matzoh meal and salt, and 5-6 grinds of fresh pepper. Mix well

Step 4

Heat enough 1/4" oil in a large saute pan, until hot, spoon latke mixture by spoonful, or 1/4 cup measure into pan, taking care not to crowd them, press down gently to spread the mixture out to 3" pancakes

Step 5

Fry until golden brown and gently turn each one.

Step 6

Line a sheet tray with paper towels, and when latke are cooked move them to pan. After each batch move pan to oven to keep warm.

Step 7

Serve immediately with applesauce and sour cream