You have heard about the battle between Hillel and Shammai? In our family, the battle is between the crunchy, coarsely grated latke and the soft, silky, finely grated potato pancake. Each type has its adherents and each camp holds tightly to its culinary preference.
I love a latke with lots of crunch and texture, so that is what I serve every year at our family Chanukah party. I have used this recipe for years, and it has never failed me.
The secret is in the colander.
Ingredients
1 small onion, peeled and cut lengthwise into quarters
6 medium white potatoes, peeled and cut lengthwise into quarters
2 eggs
3 tablespoons flour
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
½ teaspoon baking powder
Vegetable oil, for frying
Applesauce, for serving
Preparation
Grate potatoes and onions in a food processor, using a coarse grating disc. Put grated potatoes and onions in colander over a bowl, press down, and allow to sit for 5 to 10 minutes to remove all excess liquid (grating onions and potatoes together also keeps the potatoes from browning); discard liquid.
In a large mixing bowl, combine grated potatoes and onions with eggs, flour, salt, pepper and baking powder.
Heat ½” vegetable oil in heavy 11” – 12” skillet set over medium heat. Make sure oil is shimmering before cooking.
Scoop up a heaping spoonful of the potato mixture with a slotted spoon.
Slide the potato mixture into the hot oil. Flip when it has browned on one side. Continue to cook until the other side has browned.
Place latke on platter lined with paper towels. Transfer to a serving dish and serve hot with applesauce.
Yield: 6
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