Latkes: A Staple
Growing up in Brooklyn, New York, I was exposed to so many different cultures through school, family friends, and of course- friendships.
One of my childhood best friends, Lauren (who was like a sister to me) was Jewish. I remember being so fascinated by the different holidays her family would celebrate. One year I was invited to celebrate Passover with them, and was in awe of the traditions (and of course the FOOD). Brisket, Latkes, Matzo Ball Soup…everything homemade from scratch (except the matzoh of course).
I continued to celebrate many Jewish holidays with Lauren and her family- from Yom Kippur to Hanukkah. I will always remember grabbing the latkes and submerging them in apple sauce (then sour cream), looking at Lauren with the widest grin, and diving in.
This recipe is from Lauren’s grandmother. I miss her and her cooking, a lot- and this recipe connected me with those fond memories. Enjoy!
Latkes
INGREDIENTS
4-5 large russet potatoes, peeled and shredded
1 small onion, outer skin removed and shredded
2 eggs (or equivalent of egg substitute)
3 tablespoons all-purpose flour (additional 1 tablespoon if mixture is too moist)
1-1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoons cayenne pepper
1/2 cup vegetable oil (or neutral flavored oil with high smoke point)
{Toppings/Dippings}
Apple Sauce
Sour Cream (or Tzatziki)
Spicy Harissa
Scallions/Chives
Flakey Sea Salt
DIRECTIONS :
Prepare the washing and peeling the skins. In a large bowl, shred the potatoes using a box grater. You can use a good processor if you’d like, but I love the labor involved with this recipe.
In the same bowl, shred the onion. Transfer the shredded potato and onion into a cheese cloth (or fine mesh cloth) to wring out any moisture. You want the mixture to be as dry as possible.
Add the 2 eggs (or egg substitute), flour, salt, pepper, and cayenne (if using). Using a wooden spoon, mix until evenly incorporated.
Using a heavy-bottomed skillet (I prefer to use a cast iron skillet), heat the vegetable oil over medium heat.
Using a large spoon, scoop a heaping spoonful of the batter and place in the oil. Pat the mixture down into a circular shape until about 1/4”-1/2” thick.
Cook until golden brown on both sides (about 2-3 minutes per side).
Drain on a wire rack and serve immediately.
Top with sliced scallions and flakey sea salt. Serve with sour cream (or tzatziki), apple sauce, and spicy harissa.
Dive in!