My father makes the world’s best potato latkes. I know this is true because he has made a point of telling me. Every year, right around Hanukkah, the trash talk begins. He sees the recipes for zucchini latkes or sweet potato latkes or baked latkes or latkes made from mashed potatoes show up on the front of cooking magazines or in the newspaper and his reaction is always the same, he snorts with derision and then says “that’s not a latke”. My feelings about potato latke purity aren’t quite as strong, but I will admit that to me a Hanukkah potato latke should be made from grated potatoes, onions, matzo meal and not much else.
I won’t bore you with the rest of my father’s annual diatribe. I will share my own tips for making really good classic potato latkes. The first is to finely grate the potatoes. My father uses a Saladmaster hand crank machine that his mother bought in the 60′s. I use the grater attachment for myKitchenAid. The BF’s mother hand
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