Photo by Fred Turko
My daughter says my latkes are the best in the world, but that’s because I’ve been training her to do so since she was born. My other secret to latke success is to keep the latke-handling to a minimum. Mix lightly. Form the latkes lightly. There’s no need to get rough with your latkes. Here's my not-so-secret-anymore recipe, so you can try your own (light) hand at it this season.
For more tips on how to throw the best Hanukkah feast of your life, pick up a copy of our December issue of Richmond magazine and flip to page 166.
(Makes 8 to 10 latkes)
2 pounds of Russet potatoes
½ small yellow onion
3 tablespoons of all-purpose flour
Vegetable oil and schmaltz for frying
Peel the potatoes, then grate the potatoes and onion using a box grater. Place the potatoes in a kitchen towel and squeeze to remove as much water as possible. It may require more than one towel. Combine all ingredients except the oil, and toss lightly to mix (but be careful not to over-mix).
Heat ½ inch of oil and schmaltz in a large saute pan over medium-high heat, until hot. A sliver of potato should start to sizzle immediately upon hitting the oil, but the oil should not be smoking. Form the latkes in your palm, careful not to overwork. Cook latkes for 4 to 5 minutes or until golden on each side. Remove from the oil, and allow to drain in a single layer on a paper towel before plating, or keep on a sheet pan in a warm oven until ready to serve. Serve warm, and garnish with sour cream, chives, apple sauce, poached eggs or smoked salmon.