Melissa Clark from
The New York Times' dining section demonstrates how to
make authentic potato latkes, a traditional food for Hanukkah which begins on December 8th this year. Melissa recommends grating the potatoes and
onions together in a food processor to help stop the oxidation of the
potatoes. Then squeeze out all the excess liquid with a clean
dish towel. The less liquid in the latkes, the crisper they will be. She adds flour, eggs, baking powder and salt.
She uses safflower oil to fry the latkes in small, bite size pieces.
She says to only flip them once so they won't be greasy.
Melissa likes to serve the latkes as appetizers. She takes hot latkes
and garnishes them with sour cream, smoked salmon and green onion.
Take a look:
You can see Melissa's recipe for Traditional Potato Latkes
here.
Melissa also likes to make a sweeter, lighter version of latkes with apples and cinnamon sour cream. You can see that recipe
here.
