Home Cooking

Latkes

Rite of Passage - My Turn to Make The Latkes

Share:

Home Cooking 21

Rite of Passage - My Turn to Make The Latkes

peppermint pate | Nov 29, 2004 08:14 AM

Every year, for as long as I can remember, my aunt has made the latkes for our family's Channukah party. Unfortunately, after 87 very good years, she passed away earlier this year. I have volunteered to step into her very large shoes for this year's festivities which we are also hosting. I plan to make about 70 latkes and I'm hoping the 'hounds can help.

I've read the earlier thread that Jim Leff started in July. The consensus seemed to be that I need to grate the potatoes (and my fingers to the bone, apparently) using the small holes on the grater. Then what - squeeze the water out? add onion? flour (what kind/how much)? salt and pepper? Should I use an oil with a higher smoking point (peanut?)?

Also, much as we like to eat them hot out of the pan (okay, maybe drain them first...), I can't do that since we're hosting as well. How will they fare if I make them in the morning and reheat them at a high heat in the oven? I assume that would be better than freezing them.

Last question - I thought I'd throw in a few sweet potato pancakes as well, just for something different. The recipe from Gourmet '01 (off of Epicurious) looks good. Anyone tried it?

Thanks!

Want to stay up to date with this post?

Feedback