Sara Moulton finds the secret of making the perfect Hanukkah latkes from four generations of Jewish ladies.
This potato latkes recipe came over from Russia in 1929. Passed down through the generations of this family, we are thrilled to be sharing it with you today.
Much like every good recipe, there is almost no official measurement. The latkes are ready to turn over “when they’re ready” and you need as much flour “as it needs.” You can watch and see how she portions out her ingredients, and the proportions will not be unlike most any other latkes recipe available.
The biggest difference in this recipe from many of the popular recpies is that the potatoes are grated on the finest side of a box grater, creating a texture more akin to mashed potatoes than the classic shredded potato that many folks have become accustomed to. Keeping the same fine grate for the onion, the final consistency resembles something much closer to a croquette than what most people think of when they envision latkes.
No matter what latkes recipe you use or how you prepare them, what really matters is making a personal Hanukkah tradition with your family.
