Latkes!

 Latkes!

It’s that time of year again, Chanuckah. Actually, by the time most people read this Chanuckah 2021 (5782 in the Jewish calendar) will be over. If you want to know when Chanuckah is next year view this video: A Chanukah Song then come back.

So … Latkes.

As I type this the latkes are frying. 

O.k., not really, that would be dangerous. (Unless I wasn’t the one making the latkes, then it would be fine.)

Actually, I’m early in the prep stage. The potatoes are peeled and cut and soaking in a bowl of water and the onion is ready to be cut as soon as I am ready to grate.

Yes, I said grate.

There are many schools of thought as to what makes the perfect latke. There are those who coarsely chop their potatoes and then grind them up in a food processor, there are those who steadfastly use a box grater and then those, like me, who split the difference, grating the potatoes and onions using a food processor with a grating blade.

I grew up with both types of potato prep, first learning on a box grater and being taught that the best latkes always had a bit of blood in them. I passed that lesson on to my kids with the caveat that blood was not actually a secret ingredient and mechanical grating was perfectly acceptable.

In later years I learned the latkes could also be made using a food processor. Then I made up my own mind.

Back when Mike and I were young and adventurous we did a lot of cooking together (yes, I did cook once upon a time and I liked it). We were fans of many of the t.v. chefs and had shelves full of cook books. 

One of our favorite cookbooks was written  by Paul Prudhomme of New Orlean’s fame. We pored over his books and even made a pilgrimage to his restaurant in the Big Easy while on our honeymoon.

Chef Prudhomme had a recipe for cajun potato pancakes. I really don’t remember how they tasted but I do remember the texture and prep and adopted that for my own latkes.

The Prudhomme recipe called for potatoes, onions, salt, pepper and cajun spices. The potatoes and onions were grated, strained in a colander and mixed with the other components. They were then dropped in small dollops into a pan of hot oil until crisp on both sides and then drained on paper towels.

That is how I make my latkes -- minus the cajun spices. 5 ingredients. Potatoes, onions (roughly 2:1), salt, maybe pepper if I feel like it, and oil for frying. Fry until crisp and eat. Maybe with a dollop of applesauce, maybe some sour cream. DO NOT FREEZE.

My latkes have to be eaten hot and crispy. Almost right out of the pan. This is my idea of heaven.

Now to start frying!

Happy Chanuckah!