Latkes for ten

Well, folks, it's that time of year again: the holiday season is upon us. It's been chilly here in Toulouse, not one but two holiday markets have sprung up, and many of the streets in the center of town have been illuminated with strands of twinkling lights. Oh, yeah: and it snowed the other day. Only for about fifteen minutes, but still, snow is snow.

Hannukah came early this year--it started on the first of December--and as a cultural (read: food-obsessed) Jew, I felt it my duty this season not only to make latkes for myself, but to share them with my friends and roommates, many of whom had never attended a Hannukah celebration before. I'm sure anyone reading this blog knows what latkes are, so I won't take the time to explain them; I will, however, state unequivocally that they are one of my favorite foods. I find latkes incredibly festive: being a somewhat health-conscious cook and eater, it's not often I indulge myself by making fried foods, so when Hannukah rolls around and I fry up some potato pancakes, it really feels to me like a unique occasion, and a special time of year. Even setting aside for a moment the comfort that adhering to tradition brings, these things are just delicious: who doesn't like fried potatoes?

















At home in New York, I usually celebrate Hannukah with my family, and that more or less means that on one of the nights my mom will fry up a large batch of latkes, usually several different varieties, in fact. Classic potato is always on the roster (and despite how good all types of latkes are, plain potato is by far my favorite), and she'll usually whip up some sweet potato latkes, too, as well as zucchini or mixed vegetables. Because I was inviting 10 people over for my Hannukah, as well as making a beef brisket, homemade applesauce and a side salad, I decided to only tackle 2 kinds of latkes this year: the classic potato, as well as a potato/beet mix, in order to pay homage to my current home country. The French love beets and you can find them everywhere (most supermarkets actually sell them precooked in vacuum-sealed packaging, which I don't really find appealing, since beets are so easy to cook anyway). And what's not to love? Beets are earthy and sweet, quite beautiful to look at, and, most importantly for me anyway, ridiculously cheap.

















For me, latkes fit neatly into one of the categories of things I most like to cook, that being things that are fairly simple but also somewhat time consuming. I like cooking projects: give me a free Sunday afternoon and some good music to listen to, and there's few things I'd rather be doing. There's nothing complicated about latke-making, but it does require some elbow grease, both to grate the potatoes as well as to wring them out, in batches, in a kitchen towel (if you're lucky enough to possess a food processor with a grating attachment, as I am, the process is made infinitely easier). The number one most important thing about making latkes, no matter what type of potato you use or which recipe you follow, is that you really squeeze the living daylights out of those potatoes. The more water you get rid of (and the more starch, which will get wrung out along with the water), the crispier the latkes will fry up. And if there's anything you want your latkes to be, it's crispy.

















I also tried a new technique this year that I think may have resulted in my crispiest latkes ever. Trying to get ahead a little on my prep workload yesterday, which was considerable, I grated all the potatoes early in the day and submerged them in ice cold water, then stored them in the fridge until I was ready to wring them out and add the rest of the ingredients. Soaking the potatoes gets rid of even more of the starch. It's a technique I use when making oven french fries, and it worked particularly well in this application, too.

And what did I serve the latkes with? Homemade applesauce, of course, as well as sour cream (or, in this instance, crème fraiche). As I mentioned, I also made a brisket, which I don't even want to get into here because I couldn't find the right cut of beef and the texture left something to be desired, and I also made a cooling salad of grated carrots and fennel. Alongside such a rich food like latkes, it's important to have something light to cut through the oiliness, and this salad did the trick nicely. There's three nights of Hannukah left; go ahead and try it!


















Classic Potato Latkes
Serves 6

Ingredients:

- 6 medium russet (baking) potatoes, peeled
- 1 medium white or yellow onion
- 2 tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 2 eggs, lightly beaten
- Salt
- Pepper
- Vegetable or canola oil, for frying

Preparation:

1. Using the medium holes of a box grater, or the grater attachment of a food processor, grate the potatoes. If making ahead, place grated potatoes in a large bowl or pot and cover with cold water; store in the fridge until ready to proceed.
2. Grate the onion on the smaller holes of a box grater, or on the grater attachment of a food processor. Using your hands, squeeze out some but not all of the excess onion juice.
3. Drain the potatoes and squeeze out some of the water using your hands. Then transfer half the potatoes to a clean kitchen towel, roll it up tightly, and squeeze out as much liquid as possible. Repeat with other half of potatoes. Transfer potatoes to a large mixing bowl and add the grated onion.
4. Add the eggs, the flour, the baking powder and a lot of salt and pepper. Mix well (hands work best for this).
5. Heat a large, heavy-bottomed skillet (ideally cast iron) over a medium flame. Add 1/2 inch of oil.
6. When oil is hot, drop about 2 tablespoons of mixture for each latke to the pan and fry, turning once. Keep oil hot but not hot enough to burn, and add more oil as needed with each subsequent batch.
7. When latkes are well-browned on both sides (about 6 minutes total), drain on layers of paper towel. If not eating immediately, transfer to a cookie sheet and keep in a warm oven. Serve latkes with sour cream and applesauce.


Potato-Beet Latkes
Serves 6

Ingredients:

- 4 medium russet (baking) potatoes, peeled
- 1 small beet, peeled
- 1 small white or yellow onion
- 2 tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 2 eggs, lightly beaten
- Salt
- Pepper
- Vegetable or canola oil, for frying

Preparation:

1. Using the medium holes of a box grater, or the grater attachment of a food processor, grate the potatoes. If making ahead, place grated potatoes in a large bowl or pot and cover with cold water; store in the fridge until ready to proceed.
2. Using the medium holes of a box grater, or the grater attachment of a food processor, grate the beet. Transfer to a clean kitchen towel, roll up tightly and squeeze out as much liquid as possible. Set aside.
3. Grate the onion on the smaller holes of a box grater, or on the grater attachment of a food processor. Using your hands, squeeze out some but not all of the excess onion juice.
4. Drain the potatoes and squeeze out some of the water using your hands. Then transfer the potatoes to a clean kitchen towel, roll it up tightly, and squeeze out as much liquid as possible. Transfer potatoes to a large mixing bowl and add the grated beets and onion.
4. Add the eggs, the flour, the baking powder and a lot of salt and pepper. Mix well (hands work best for this).
5. Heat a large, heavy-bottomed skillet (ideally cast iron) over a medium flame. Add 1/2 inch of oil.
6. When oil is hot, drop about 2 tablespoons of mixture for each latke to the pan and fry, turning once. Keep oil hot but not hot enough to burn, and add more oil as needed with each subsequent batch.
7. When latkes are well-browned on both sides (about 6 minutes total), drain on layers of paper towel. If not eating immediately, transfer to a cookie sheet and keep in a warm oven. Serve latkes with sour cream and applesauce.


Carrot and Fennel Slaw with Cumin-Honey Dressing
Serves 6


















Ingredients:

- 4 large carrots, peeled
- 1 large bulb of fennel, trimmed and core removed
- 3 tbsp. olive oil
- Juice of 1 lemon
- 2 tbsp. honey
- 1 tsp. ground cumin
- Salt
- Pepper
- 3 tbsp. chopped fresh parsley or chopped fresh cilantro

Preparation:

1. Using the medium holes of a box grater, or the grater attachment of a food processor, grate the carrots and the fennel. Transfer to a clean kitchen towel, roll it up tightly, and squeeze out as much liquid as possible. Transfer to a large serving bowl.
2. Place dressing ingredients in a jar, screw on the top and shake vigorously. Check for seasoning. Dress slaw, tossing lightly. If possible make 1 hour in advance and keep in fridge until ready to serve.
3. Garnish slaw with chopped parsley or cilantro and serve.


Homemade Applesauce
Makes about 2 cups

Ingredients:

- 6 medium apples of any variety, peeled and cut into a small dice
- 2 tbsp. sugar
- 1/2 tsp. ground cinnamon
- 1 small segment of fresh lemon peel
- Water

Preparation:

1. Place the apples, sugar, cinnamon, and lemon peel in a small heavy-bottomed saucepan. Add about 3 tbsp. of water and stir.
2. Cook slowly over medium-low heat, stirring occasionally and adding more water as needed. Cook until apples are soft and broken down, about 20 minutes. If you want a smoother texture, you can break up the apples with the back of a spoon or purée briefly in a food processor.