It isn’t the holidays without the traditional potato pancakes. I make them the way my mother did, which I have to say is a complete pain in the tuchas, but really the only way I know to make latkes.
I peel baking potatoes and yellow onions in a ratio of 4:1 and grate them by hand on a box grater. (I’ve tried using the food processor, but the texture comes out all wrong.) I set the resultant, browning goop in a colander over a bowl to drain out the juices. Then I transfer it to a bowl and stir in salt, eggs (one per onion) and just enough flour until it gets that just-barely-cohesive texture — about 2 tablespoons per onion.
And then I stand over a skillet of sputtering oil and fry them until I have dozens of latkes seeping grease into paper towels. I emerge smelling like a McDonald’s french fry.
I grew up eating them with applesauce and sour cream. We’ve since subbed out Greek yogurt for the sour cream because we like it better. Usually, some smoked salmon finds its way to the table, as well.
Anyone have a better way?
- by John Kessler for the Food & More blog