A Taste of Latkes
In the Bay Area, winter holiday time is eclectic, rich in traditions from across the globe. Over the years, we’ve been invited to feasts of every variety. Come Hanukkah, my house is thick with the smell of potato latkes frying. I, for my part, am famous – at least among my boys and their hungry friends – for my potato latkes, which I always serve with applesauce made from apples from the first tree we planted when we moved into our house decades ago.
4-5 large russet potatoes
1 grated onion
¼ cup flour
1 teaspoon salt
Grated pepper to taste
1½ teaspoons baking powder
1/3 cup vegetable oil
Peel the potatoes and soak in cold water for 30 minutes. Dry well, then grate in a food processor if you have one, a fine grater if not. Place in a colander and press gently to drain off as much liquid as possible.
Transfer the grated potatoes to a mixing bowl, add the flour, egg and other ingredients.
Heat vegetable oil in a frying pan. When hot, drop in tablespoons of the mixture and fry until brown on the underside. Turn and brown on the other side. Drain well and serve hot, with sour cream and applesauce.
Sara Solovitch is a former assistant editor at Bay Area Parent.