When Hanukah time comes around, my mom makes latkes — also known as potato pancakes. This year, the latkes are accompanied by a fresh green salad and a delicious brisket. The latkes, however, are the main event. They are super crispy on the outside and perfectly moist on the inside. I brave to say that these are some of the best latkes ever. We eat them with home-made apple sauce and sour cream, both of which compliment the pancake very nicely. My mom, Marjory, says the trick is to add a little seltzer to the recipe in order to lighten them up. Here is the recipe:

2 cups shredded potatoes

1 egg

1 and 1/2 tablespoon flour

1 and 1/2 tablespoon grated onion

1 and 1/2 teaspoon salt

A bit of seltzer

First you must put the shredded potatoes in paper towels and roll them up and squeeze them to get all the juice that you can out of the potatoes. Then mix all the ingredients and save the seltzer for the end. It should fizz up a bit when you a the seltzer. Next, form little pancakes and fry them in about 1/4 inch of canola oil until golden brown on each side. My move usually expands this recipe to about 10 cups of shredded potatoes to serve 7 hungry people.

This entry was posted on Sunday, December 23rd, 2007 at 9:02 am and is filed under New York City. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.