Monday, December 2, 2013

The Perfect Latke Recipe

When I first began drawing Boris and Stella's apartment, I wanted old city charm. I found the perfect  apartment building on Newbury Street in Boston.   Okay, okay … Boris and Stella could never afford real estate on Newbury Street ... don't tell anyone! Their  apartment had to be scantily furnished so I chose simple cabinetry and white plates and bowls that would disappear into the background. But in this scene, I couldn't resist including a pair of ironstone pitchers in the cabinet. Fellow antique lovers will know that white ironstone is quite collectible.

Pssst I have a small collection of white ironstone pitchers too!

The Perfect Latke Recipe

This recipe came from my grandmother Minnie who was a Russian immigrant. We have all changed it slightly in my family to suit our own tastes. I've added more onion, and use flour instead of matzo meal. When I grate the potato, I don't let the pieces get too fine. A little chunky is better than too fine. And this is the secret…you are probably not going to like it…you must use Crisco shortening to fry them! 

2 lbs Russet potatoes or Yukon Gold
2 Large onions
1 egg
2 teaspoons of salt
1 teaspoon pepper
Crisco shortening

Grate potatoes. If using a food processor, do this in small batches or the mixture will get too fine. Let grated mixture drain in colander at least 10 minutes. Then allow fluid to stand 10 minutes too. Pour off liquid reserving starch that has settled in the bottom and add it back into potatoes.
Mix in other ingredients.
Heat shortening in pan. (Make sure it is sizzling hot before you add batter ( if you add it too soon, your latkas will absorb too much oil, fall part, and taste oily.)
Cook about 3 minutes on each side - transfer to paper towel to absorb extra oil before you put on platter. Add shortening as needed.

Serve family style with large bowls of sour cream and applesauce!

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