We spent the day with Emily Frank of Pleasant Ridge's Share: Cheesebar and her family a couple years ago to get an inside look at one of their family's holiday traditions: making latkes. Below is here explanation of how the day typically goes, and a step-by-step recipe with photos to guide you through the process.
Growing up, we had latkes once a year for one night of Hanukkah we certainly dont do them for all eight nights! These days we do it on Christmas Eve when we have our annual cousins sleepover.
My cousin Ben and his family, as well as my sister, her family and I have a sleepover where we make latkes and celebrate Hanukkah together (regardless of when on the calendar it actually falls).
Here is the latke recipe to the best of my knowledge. We just kind of wing it when it comes to latkes. A little too wet? Put in more flour or put it through the colander again. Need a little more salt? Put it in. Thats how Jewish grandmothers roll nothing is precise!
Our recipe is done on the grill, but you can go old school for sure and do it on the stove. Same method, just prepare for your house (and hair and clothes) to smell like latkes for the next week if you stay inside! Its not a difficult recipe, its just a long process and not something we make regularly.
"Oh. You might notice that in some of the pictures there is champagne in hand. When Nana is around, a cocktail is usually enjoyed. Her favorite is anything sparkling!" Emily Frank
- 5 pounds of potatoes russet, nothing special
- 4-ish eggs
- 3 to 4 heaping Tablespoons of all-purpose flour or ¼ cup matzo meal
- 1 teaspoon Kosher salt
- ¼ teaspoon pepper
- Canola oil (enough to fill a skillet with 1 inch of oil)
- Sour cream or applesauce, for serving
(See slideshow for step-by-step instructions)
Photos by Hailey Bollinger