Yes, it’s hamantaschen season (being nearly Purim, and all) and thus not the time for latkes. But there is a lively debate underway on Twitter as regards the relative worth of hamantaschen (three-cornered cookies with [usually] jam filling made in homage to the three-cornered hat said to have been worn by the Purim villan, Haman). (In Hebrew [fun fact!] they’re called oznei Haman, Haman’s ears, and I like that better).
This debate is something of an annual ritual in American Jewish circles, and really, the future of our people depends on all right-thinking Jews understanding the clear superiority of the latke. I mean, really.
HOWEVER – in the course of the Twitter debate, it has become clear to me that some poor souls have never had a decent latke! They have even been referred to as (gasp) “meh hash browns”!
And so I have taken it upon myself to educate the unwashed Jewish masses with the following: my latke recipe. It is the best latke recipe in the world, and I can only take a little bit of credit because though I added one small tweak (flour rather than matza meal), I actually found it somewhere. I just don’t know where anymore, and so in the tradition of great chefs everywhere, I believe I’ll now take all the credit.
Und zo – just in time for your Purim celebrations, I give to you:
THE BEST LATKE RECIPE IN THE WORLD (the trick is in that second step)
2 lbs potatoes (about 8), peel if desired
1 T grated yellow onion
2 lg eggs, beaten
¼ C flour
1 t salt
½ t black pepper
Oil for frying
1.Grate potatoes (by hand or food processor).
2. Place grated potatoes in thin, clean dishcloth. Wring cloth with potatoes over small bowl. Set liquid aside and allow to settle. After a few minutes, discard water, but reserve collected starch.
3. Place drained potatoes in medium bowl. Grate onion into bowl, add onions, eggs, flour, salt, pepper, reserved potato starch, and mix well.
4. Heat oil in heavy skillet over medium flame (should be about 1 inch deep). Use ¼ C of potato mixture per pancake; form pancake with hands, keeping the thickness uniform. Let fry until golden (about 6 minutes), then flip. Keep warm in oven (200 F).
Serve with apple sauce and sour cream. Serves 4-8.