Latkes with Love
Happy Hanukkah! Sending love your way during the Festival of Lights – and what better way to share the love than over a plate of Latkes. We’ve put together a round-up of places to pick up a dozen or more latkes, ready to serve. Just add applesauce and/or sour cream and your set.
If you prefer to whip up a batch, here is one of the best latke recipes from the cookbook Eating Delancey: A Celebration of Jewish Food by local food photographer, Aaron Rezny. Aaron runs a thriving commercial photography business at his expansive Hudson Valley Studio, in Kingston, NY.
2nd Ave Deli, Latke Recipe
These crispy-on-the-outside, fluffy-on-the-inside latkes are one of our favorite recipes from the packed cookbook. The recipe comes directly from New York’s famed 2nd Ave Deli and is best enjoyed in the light of a menorah, surrounded by family.
Makes: 20 latkes
- 2 1/2 pounds potatoes, peeled and quartered
- 2 large onions (use 1 1/2 grated; don’t tamp down)
- 3 eggs, beaten
- 2 cups matzo meal
- 1 cup flour
- 3/4 cup corn oil
- 1/2 cup corn oil for frying
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- sour cream
- In a food processor, fine-grate potatoes (don’t liquefy; leave some texture), and strain to eliminate excess liquid. Don’t overdo it; just let the water drain out.
- Fine-grate onion, and mix in a large bowl with potatoes. (If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder.)
- Add eggs, baking powder, 3/4 cup of corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
- Heat ½ cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3½ inches in diameter.
- Fry on low heat for 3 to 4 minutes until the underside is a deep golden brown, turn, and fry another minute or two.
- Drain on a paper towel.
- Serve with applesauce and/or sour cream.
For more mouth-watering, delicious recipes Get your copy of Eating Delancy: HERE
Authors Aaron Rezny and Jordan Schaps shared their thoughts on some classic Lower East Side Jewish eateries with us. “Eating Delancey” blends recipes with stories of the eateries and memories of eating in them in a clever way, and any fans of NYC history, Jewish cuisine, and culture or food, in general, will find it fascinating. Oh, and the late Joan Rivers wrote the introduction.
“Jewish food makes Italian food seem like Lean Cuisine.” —Joan Rivers