Our family’s passed-down recipe for potato pancakes is as precious as any antique.
She brings them to every gathering because no one makes them better.
Tradition is important in the Jewish faith.
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
My familys latkes can be traced back decades to Russia.
By conservative estimates, Mom cranks out around 250 of the delicious fried delights every holiday seasonin advance.
The Latke Lady knows best.
Introduction byRebecca Angel Baer.
Drain, and blot dry using paper towels.
Stir together flour, salt, and baking powder in a small bowl.
Process until mixture forms a thick, smooth batter with no chunks remaining, about 30 seconds.
Transfer batter to a large bowl, and place near stovetop.
Repeat process with remaining potatoes, onion, egg, flour mixture, and 1 tablespoon lemon juice.
(The oil is hot enough if the batter quickly sizzles.)
Cook latke until golden brown around the edges, about 4 minutes.
Transfer to a paper towel-lined baking sheet.
(If the oil is too hot, the latkes will fall apart.)
If needed, add more oil to maintain depth of 1/3 inch.
Allow excess oil to drain off.
Let latkes cool completely, about 15 minutes.
FREEZEArrange cooled latkes in a single layer on a baking sheet lined with parchment paper.
Freeze, uncovered, until firm, about 15 minutes.
STORERemove baking sheet from freezer.
Write the number of latkes on the outside, and gently place in freezer.
Freeze up to 3 months.
REHEATPreheat oven as hot as possible, 450F to 500F.
Place frozen latkes in a single layer on a baking sheet.
