By Arwen O’Reilly
I’m not Jewish, but I absolutely love latkes, so I cook them every December anyway (and a few other times throughout the year, just because). The smooth fried potato flavor marries beautifully with tart sweet applesauce and rich sour cream. It’s the perfect dish for a party – you can make up a huge batch of batter with little fuss or expense, trade off frying up latkes with your guests, and feed lots of happy people. Best of all, they make great leftovers!
3 large potatoes (approximate)
2T chopped onion
1 pinch salt
Olive or other oil for frying
Cheesecloth or clean dish towel
Makes 10-12 latkes
Step 1: Grate the potatoes and let them sit a few minutes. While they’re resting, finely chop the onion.
Step 2: Place the grated potatoes in a cheesecloth or clean dishtowel, and squeeze out as much liquid out as you can. (You may be surprised at how much there is!)
Step 3: Mix the rest of the ingredients together. The flour is not strictly necessary, but I find it makes the latkes more forgiving (if you don’t have especially starchy potatoes, the latkes have a tendency to fall apart). Use two eggs if you prefer more of a pancake, and one egg if you like more texture.
Step 4: Let the oil heat in a cast iron or nonstick pan and dollop out the batter into the pan. When the edges start to brown, flip the latkes and cook until done.
Step 5: Serve with a generous serving of apple sauce and a dollop of sour cream. As my imaginary Yiddish grandmother would say, “Esn, esn!”
About the Author:
Arwen O’Reilly Griffith is staff editor at Make and Craft and mama to a 2-year-old rapscallion.