Perfect Potato Latkes in time for Hannaukkah
Holidays were always fun in our household. They brought out the best cooking and baking from our two diverse Grandmothers-one a Bible beating Methodist and the other, Jewish from the old country. They both brought their “A” game in December with their own versions of holiday specialties.
Growing up, we loved everything about Christmas, but lined up for Grandmom Marad’s Potato Latkes, perfectly seasoned and crunchy, hot out of the oil. She preferred to really squeeze the liquid out of the shredded onion and potato (saving the liquid, naturally). This makes for unsurpassed crunch in the finished product. She also used matzo meal rather than bread crumbs. The other thing to know is that Russet potatoes are the best to use, being the starchiest. The oil should also on medium high heat and it’s always best to do an exploratory with one cake until you know the temperature is right, because fairly hot oil is key. Lastly, the won’t hold successfully in a 200 degree oven longer than 20 minutes or so. In our family, they didn’t stand a chance!
Hanukkah is December 10th this year. Let’s pray for light and love the world over! Share some joy around the dinner table with these delicious latkes, and think about giving this year to a family less fortunate.
Fanny’s Potato Latkes, serves four
INGREDIENTS
2 1/2 lb. Russet potato, hand shredded
1 lg white onion, shredded
3/4 cup matzo meal
2 large eggs, beaten
1 tb potato starch (or a little more meal)
Salt and pepper to taste, Maldon salt to finish
Sunflower or Avocado oil to fry, add in 1/4 c schmaltz for flavor, or goose fat, if you have it.
INSTRUCTIONS
Set up a wire rack near your frying station, with paper toweling.
Combine the shredded onion and potato in cheesecloth and squeeze as much liquid out as possible, save for soup.
In a bowl, combine the beaten eggs, potato, starch seasonings and matzo meal, mixing well. Let this rest ten minutes. Then form carefully into tight little cakes, using 3 tb per latke.
Heat your oil at a medium high temp and deploy your test “cake.” You don’t want smoking oil, nor can it be too slow. You’ll know by the “sound of applause,” as I call it. Don’t crowd the pan, fry perhaps four latkes at a time and drain immediately.
Sprinkle with a good, crunchy finishing salt like Maldon. Traditional garnishes are applesauce, sour cream, chives and smoked salmon.
Enjoy the Holidays and your families, stay safe and God Bless!
