Well, it's that time of year once again. Growing up with a
Jewish dad and French mother always made things interesting at our house. We
would play Driedel (a traditional Hanukkah game) under the Christmas tree and
never thought twice about it.
My mother wanted to support my dad’s Jewish traditions and
still wanted to continue entertaining for guests on Christmas Eve like she did
in France. Potato pancakes are a must for Hanukah and my mom would prepare them
the traditional way, served with apple sauce and sour cream. She would then
take that same recipe, make them into mini potato cakes and top them with crème
fraiche (French sour cream) and red and black caviar for her guests on
Christmas Eve. Same recipe, but two completely different applications.
When it became my turn to make the latkes for my family, I
went a different but equally delicious route. I replaced two potato pancakes
for bread and put in thinly sliced corn beef, Swiss cheese and a touch of Thousand
Island dressing. Tradition with a twist.
Potato Pancakes (Latkes)
All you need:
1 and ½ pounds russet potatoes, peeled
2 large eggs, beaten
2 tablespoons flour (or more
Salt and Pepper
Vegetable oil for frying
All you do:
1. In a food processor grate the potatoes. Place the potatoes in a kitchen towel and twist in a pouch squeezing out as much liquid as possible.
2. Place potatoes in a bowl and add eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Toss to combine, if the mixture seems a little wet and more flour, 1 tablespoon at a time, until it comes together.
3. In a large skillet, heat 1/4 inch of oil over medium high heat until hot. Form a "pancake" of potato mixture, slip into the oil and cook for 3 to 4 minutes a sad; latkes should be golden and crisp on both sides. Place on paper towel to drain oil and eat immediately.
So whatever you are celebrating, from the bottom of my heart I wish you, your friends and family the very best. Eat, Drink, Be Merry and as always, Praise the Lard!
-Chef Alex
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