You call that a latke?

Our friends at Hallmark shared this wonderful article with us, and in honor of the of Hanukkah we wanted to share it with you!

You call that a latke? You call that a latke? By Hallmark Guest Blogger Penny Krugman Howard

Latkes, the all-time-favorite nosh at Hanukkah, are nothing more than humble potato pancakes. Just potatoes. Some grated onion. Eggs. Salt. No big deal, right?

Wrong! Latkes are a very big deal! And everybody has an opinion about the best way to make them—the best way to EAT them, for that matter! Do we make them flat or fluffy? Fried in olive oil or canola? Do we use Yukon Gold or Idaho? Flour or matzo meal? And for a real brain-twister: which is the best topping—applesauce or sour cream and sugar? Oy! Too many questions.

So, why all the fuss? For one thing, latkes are a symbolic food, a Jewish reminder of the miracle of Hanukkah. (Hey, since the ancient oil miraculously lasted eight days, eating food bathed in oil is the least we can do.) Making them just right has become a friendly obsession. When you add in the fact that they’re singularly delicious with endless variations, it’s no wonder they’ve become a culinary art form.

And talk about variations! There are sweet potato latkes, sour cream latkes, zucchini latkes, salmon latkes and even banana latkes, to name a few. Some chefs adore the countless possibilities. Others are purists and stick with potato latkes—the real deal for them. As my papa Harry would say, “Fancy-schmancy latkes? Feh! Old-fashioned is best!”

Old-fashioned, indeed. That basically means crispy, flavorful, heavenly…just like bubbe used to make. It also means whipping up a huge mess in the kitchen. There’s potato peeling! Soaking! Grating! Squeezing dry! Frying! No shortcuts allowed. What a production. Thank goodness it’s a once-a-year affair. But ah, the deliciousness of it all…a totally unforgettable, tradition-worthy delight.

Traditional Latkes Recipe from Hallmark

Here’s a great latke recipe to try this season. As a guideline, use 1 egg per 2 cups of grated potatoes. Starchier potatoes make crispier latkes. Serve with applesauce, sour cream or sugar.

1 small onion (½ cup grated)

1 pound baking potatoes (2 cups grated)

1 large egg, lightly beaten

¾ tsp. salt

1 Tbsp. flour or matzo meal (add more if batter is too thin)

Light olive oil, as needed

1. Wash and peel the potatoes. Grate potatoes and transfer to large bowl of cold water to keep from browning. Drain well. Grate onions. Spread grated potatoes and onions onto a clean kitchen towel, and roll up jelly-roll style. Over sink, twist towel tightly to wring out as much liquid as possible. Transfer to mixing bowl, and add egg, salt and flour. Mix well.

2. Place skillet on moderately high heat with enough oil to completely cover surface. When oil is hot, drop in spoonfuls of the latke mixture and flatten into 3-inch rounds. Cook until edges are brown. Flip and brown other side.

3. Drain on paper towels—then arrange on wire rack. Add more oil to skillet as needed for each batch. Keep latkes warm in a 250° oven, arranged on a wire rack set in a shallow baking pan.

Makes 12. You can easily double this recipe

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Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.

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You call that a latke?

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You call that a latke?

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