On Christmas Eve, my beautiful daughter-in-law, Hillary, prepares latkes. We look forward all year to having those delicious little potato morsels. She serves them with sour cream, chopped eggs, smoked salmon, and capers. By the end of the evening, there isn’t even a crumb in sight. I thought of this family tradition when I purchased HONEY CAKES AND LATKES.
This is a very moving cookbook. It is filled with the stories and the recipes of Holocaust Survivors. I think that it would make a wonderful addition to your bookshelf and it would also make a very special holiday present.
There are very many recipes to choose from, but when I came to the recipe for Latkes in the Wiesel Family Tradition, which was donated by Mrs. Marion Wiesel, it put me in mind of our family’s latke tradition. I knew that this had to be the recipe I would share with you as a Hanukkah Treat.
- 3-4 baking potatoes, peeled
- 3 eggs, beaten
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- pinch of black pepper
- high-grade oil for frying
Grate potatoes finely into a bowl. Add cold water to the bowl. Mix and drain extra liquid. Combine the potatoes, eggs, flour, salt, and pepper. Mix well. Heat a half inch of oil over medium-high heat in a large frying pan. Use a tablespoon to drop the potato mixture into the hot oil, one at a time. Cook until browned and crunch, turning as necessary to brown both sides. Remove latkes, and place on paper towels to drain. Serve with applesauce or sour cream.