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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
Ingredients:
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
Instructions: (See slideshow for step-by-step instructions)
Photos by Hailey Bollinger
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! Hailey BollingerPeel the potatoes and either shred by hand or with a food processor. Hailey BollingerPut shredded potatoes in a colander and get out as much liquid as possible! SQUEEEEEZE! Hailey BollingerMix 4 beaten eggs, a teaspoon of kosher salt, ¼-ish teaspoon pepper. Hailey BollingerAdd potatoes to a bowl and stir in eggs and add ¼ cup matzo meal or 3 to 4 heaping tablespoons of all purpose flour. Hailey BollingerMix well. Hailey BollingerIf it seems too wet, add more flour or matzo meal. Hailey BollingerHeat the grill on high and place a skillet with 1 inch of canola oil on the grill. Drop a couple of pieces of potato in the oil to check when it’s hot enough (it should bubble rapidly). When it’s hot enough, drop a large forkful of potato mixture into the oil and flatten. Hailey BollingerFill the pan with 4 to 6 latkes (depending on pan size). Resist the urge to flip them until you see the edges starting to turn brown. Gently flip and brown on the second side. Hailey BollingerSip on some bubbly while you wait. Hailey BollingerWhen cooked on both sides, place on a baking sheet lined with paper towels or brown bags to absorb grease. Hailey BollingerTa-da! Hailey BollingerHailey BollingerEnjoy with a dollop of sour cream and/or applesauce! Hailey BollingerGather the family around to dig in. Hailey BollingerEmily Frank, her nana and the rest of their family. Hailey Bollinger
