No, this isn’t the debate over applesauce or sour cream. This is more important – paramount, in fact: how do you make your latkes? And did you know latke is a Yiddish word? In Hebrew, they are levivot.
There are three important factors in a great latke – type of potato, potato/onion/egg ratio, and potato texture.
Let’s start with type of potato. As you can see from this post two years ago*, in theory baking potatoes should be used but in practice red potatoes work well too.
Next, the ingredients ratio. I go with one medium onion to two large potatoes. Some people like a stronger onion flavor but I don’t want to overpower the humble potato (and I also leave the skin on about one of every three). I’m not big on a lot of salt in my food, but a generous turn of the salt grinder and the pepper grinder is a must. I also add just enough eggs to hold it together, because I’m not trying to make a quiche here.
Finally, the potato texture. Grater or processor? I go with the hash brownier texture of grated taters, but my darling DB loves them smoother, so I always make a batch of “his” as well. Whichever you choose, squeeze most of the liquid out before you add the other ingredients. We had my latkes on the first night, and my sister-in-law’s last night, and she makes hers thicker and has a wonderful cheat: she puts in a packet of matzah ball mix instead of messing with flour and baking soda. Yummy.
How did you make yours? Do you try other veggies (I do) or is that blasphemy? Have a happy day two, and a good night three.
Over on Kaplan’s Korner, Ron highlighted a Chicago news item in which a Jewish Bears rookie and the locals kept calling them “latkees.” Ron was put off by it, and so was I. Ew. Any Chicagoans out there? Is that a Chicago thing the way Galitzianers call challah “cholly” or worse, “holly”?
*Can you believe Our Tribe and Joy has been going for two years? Wow! And you’re not tired of me yet? THANKS for reading!