Page 118 - issue
P. 118
Latke
&WafflesOther Innovations
You Never Thought Of
Every year – I don’t know how it BY BRACHA SHOR, SWEET AND GOOD CATERING
happens – December rolls
around, and all of a sudden I my food processor. We peel the pota-
remember how much I love toes, put them in water (with a little
latkes. Then, around the end of lemon juice to stop the oxidation
January – when my house process that turns the potatoes brown),
smells like oil and my tummy and then throw them into the food
says, “Really? Eight hundred processor to grate them in seconds. We
latkes? Was that a wise choice?” – my pull the grated potatoes out, squeezing
brain forgets, so latkes once again as we go, to extract the extra liquid.
retreat to the far reaches of my brain, Then we combine the ingredients and
only to be remembered the following pour into the sizzling oil.
year!
There are many different ways to
Now I am once again in latke mode. make latkes: crispy edged, soft centers,
I love making latkes with my family: the super thin, super thick, store-bought,
grating, the mixing, the frying. And of homemade, hand-grated, food proces-
course, I love eating them with sour sored. And that’s aside from the differ-
cream and applesauce! Latkes are easy ent combinations of ingredients! The
to make, hard to ruin, and easy to old standby, for me, is the following
share. Everyone in the family can help. recipe.
I don’t know what is so exciting about
cracking eggs, but in my family, the egg CLASSIC LATKES
cracking job is coveted and loved by all 1 lb. potatoes
who get to do it. (Meanwhile, I am 1 egg
thinking about cleaning up a huge 1 tsp. salt
mess if they all land on the floor.) 1⁄4 c. flour (or more)
1⁄4 c. diced onions (1 small onion)
Then there’s the grating. Oh, I know 1⁄4 tsp. ground pepper
some people out there do it by hand Oil for frying (should cover your pan by
and say it tastes different, but I just use about 1⁄2 an inch)
114 u www.wherewhatwhen.com u
&WafflesOther Innovations
You Never Thought Of
Every year – I don’t know how it BY BRACHA SHOR, SWEET AND GOOD CATERING
happens – December rolls
around, and all of a sudden I my food processor. We peel the pota-
remember how much I love toes, put them in water (with a little
latkes. Then, around the end of lemon juice to stop the oxidation
January – when my house process that turns the potatoes brown),
smells like oil and my tummy and then throw them into the food
says, “Really? Eight hundred processor to grate them in seconds. We
latkes? Was that a wise choice?” – my pull the grated potatoes out, squeezing
brain forgets, so latkes once again as we go, to extract the extra liquid.
retreat to the far reaches of my brain, Then we combine the ingredients and
only to be remembered the following pour into the sizzling oil.
year!
There are many different ways to
Now I am once again in latke mode. make latkes: crispy edged, soft centers,
I love making latkes with my family: the super thin, super thick, store-bought,
grating, the mixing, the frying. And of homemade, hand-grated, food proces-
course, I love eating them with sour sored. And that’s aside from the differ-
cream and applesauce! Latkes are easy ent combinations of ingredients! The
to make, hard to ruin, and easy to old standby, for me, is the following
share. Everyone in the family can help. recipe.
I don’t know what is so exciting about
cracking eggs, but in my family, the egg CLASSIC LATKES
cracking job is coveted and loved by all 1 lb. potatoes
who get to do it. (Meanwhile, I am 1 egg
thinking about cleaning up a huge 1 tsp. salt
mess if they all land on the floor.) 1⁄4 c. flour (or more)
1⁄4 c. diced onions (1 small onion)
Then there’s the grating. Oh, I know 1⁄4 tsp. ground pepper
some people out there do it by hand Oil for frying (should cover your pan by
and say it tastes different, but I just use about 1⁄2 an inch)
114 u www.wherewhatwhen.com u
