This time of the year is also the time for one of my very favorite holiday treats – the glorious latke. Now, I suppose I should start out by saying that I am not of the Jewish faith in practice, but having grown up on Long Island, I was surrounded by two of the most amazing cuisines on the planet (at least in my book), which are the Italian and Jewish cuisines.
Growing up, my very best friend was Jewish and I used to attend all of the high holidays, surrounded by foods that were completely alien to me. I was both frightened and intrigued all at once. What was this thing they were calling ‘matzoh ball soup’…and babka, brisket, and borscht for that matter? I was always so grateful for those experiences, as it broadened my horizons, reminding me that there was more to the world out there, and cultures beyond my own.
So, to celebrate Hanukkah in traditional style, I will be sprinkling in a smattering of some lovely, classic staples that are served up on the most celebrated Jewish holidays. I will begin with the ultimate shining example of the latke. For those who have never participated in consuming these warm, crusty, savory treats, you don’t know what you are missing.
A latke (pronounced laat-kah), by definition, is a potato pancake. Picture them like little formed, bite-sized patties of those shredded hash browns that you get at your local restaurant at breakfast-time. And, although usually served as a side dish and topped with sour cream or applesauce, these little beauties make a perfectly acceptable morning time treat as well in all of their crunchy goodness. I think the picture I have featured here speaks for itself, if you are a potato fanatic like myself.
So to get you started, I am gifting you with a fabulous tried-and-true recipe that was featured in Bon Appetit magazine’s latke feature this month from Bon Appetit Editor-in-Chief Adam Rapoport’s own mother, Maxine. I figure, if you are going to try making something as traditional as a latke, you had better do it right, as with anything worth doing! And if you haven’t already grabbed your copy of this month’s issue, I highly recommend purchasing one and filing it away for safe keeping. It is chock full of classic recipes. Happy eating!
Ingredients Instructions Notes Saturated Fat (g) 1
Cholesterol (mg) 35
Carbohydrates (g) 26
Dietary Fiber (g) 2
Total Sugars (g) 2
Protein (g) 4
Sodium (mg) 690
Saturated Fat (g) 1 Cholesterol (mg) 35 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 690