Potato Latkes

To say that this was an unusual Easter is certainly an understatement. With social isolation continuing for much of the globe, most families spent their Easter alone or celebrated with video chats and telephone calls. It was quiet, slower, more introspective. While I would not trade the commotion typical of my large family gatherings, the lazy day spent home with my husband and children was pleasant. The only part of the day where I felt nostalgic was in the kitchen. For me, cooking a holiday feast is an immensely social affair. I prefer the company of my mother, my sisters, and a glass of wine; if only to be able to boss people around. A kitchen without sous chefs is not the same.

Instead of trying to keep our typical Easter traditions without the usual company I decided to change it up. We watched “mass” from our couch in our pajamas. My husband may or may not have had a beer in hand (I will deny this if asked by my grandmother). And instead of the typical ham or turkey, I made a Jewish fare, inspired by a traditional Seder. This included braised short ribs in place of brisket (there are only 4 of us!) (recipe to follow), apples with honey and crushed walnuts, oven roasted vegetables, and of course, latkes. It was delicious and completely removed from my usual anglo-catholic holiday meals.

For those of you unfamiliar, latkes are a potato pancake. They are a delicious present that Jews have graced the world with. They are up there with bagels and Adam Sandler. A good latke is crispy on the outside, warm and comforting in the middle. They can be enjoyed along side most mains, can be topped as an appetizer, or served for breakfast with an egg on top. They are a perfect food.

If you have a cast iron skilled, use it for this recipe. I fried these latkes in a few tablespoons of schmaltz (chicken fat), but feel free to use any typical frying oil- peanut, vegetable or canola. You don’t need to deep fry them, but the bottom of the pan should be coated. Also, don’t over-crowd the pan or they will not crisp up nicely. The latkes can be made in advanced and crisped back up in 350F oven.

Potato Latkes

Adapted from Smitten Kitchen

Makes 8-10

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 tsp potato starch
1 large egg, lightly beaten
1 tsp salt
1/2 tsp freshly ground pepper
oil or chicken fat for frying

In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry in a dish cloth or cheese cloth until you have removed as much liquid as possible.

Transfer the potato mixture to a large bowl. Add the flour, potato starch, egg salt and pepper and stir to combine.

Heat the oven to 175 and cover a large baking sheet with paper towel

In a large, cast-iron skillet over medium-high, heat 2 Tbsp of frying oil or chicken fat until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. [I usually use 2 Tbsp, but you can vary depending on how large you want the end pancakes] Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes. Flip and gook until golden brown on the other side, about 1 minute. Drain on the paper towel and keep warm in the oven. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Serve with sour cream or applesauce.