With Chanukah just a couple of weeks away, I already hear people talking Chanukah shop, in other words, latkes.
Without a doubt, they are the star of Chanukah dinner parties. You could slave for hours and prepare the most gourmet brisket, and it will still be ancillary to the humble spud, the latke that steals the show.
Mounds of hot fried, crispy, lacy latkes are already on my and so many others minds. Indeed, they are goooood.
To be sure, latke talk inspires strong opinions regarding what ingredients and methods are best, not to mention the title of which family makes the best latkes.
In my case, if I do say so myself, I am confident my family holds the blue ribbon for this one, so I dont bother arguing.
Then again, have you ever tasted a bad latke? The truth is, they are all scrumptious. I once saw a latke recipe that said something like yields about 40 latkes, good for two people.
The question is, do you use a food processor, or go old school and use a box grater? Of course, there are differing latke schools of thought on this most important of matters.
Tip: Go with the box grater.
And here are a few more:
For maximum onioniness, be sure to also grate, not chop, the onions. This way they caramelize more and melt into the potatoes.
Squeeze all liquid from the potatoes and onions. You can use a cheesecloth. But while everyone else is spinning dreidels, you can also spin the latke ribbons in a salad spinner, and voila, water be gone!
Be sure your pan is piping hot.
Then be sure the oil is too, before you gently slip those gold medallions to fry to a sizzle.
Dont overcrowd the pan with too many latkes at a time.
Speaking of pans, it is good to use a pan that retains heat, such as a cast iron one.
Keep those latkes pretty small.
You can try various latke flavors and condiments. Theres parsnip, sweet potato or apple. Theres mustard and hot cubed pastrami, or sour cream and lox.
Nothing beats tradition, though, and usually the simplicity of golden latkes wins out.
If you top your latke with applesauce, I beg you, please simmer your own.
And if you go for thick, cold sour cream, be generous.
Most importantly, though, now is not the time to skimp and be lighthanded with thoughts of health and cholesterol. Certainly, keep the oil in the pan deep.
And for the love of latkes, keep sprinkling that salt and peppa!
Copyright © 2014 by the Intermountain Jewish News
