BON APPÉTIT | Latke Season

As I look out the windows of Carmichael dining hall this morning, I am struck with one of the most beautiful sights of mother nature: snow. Nothing screams “the holiday season” more than a coating of white heaven across the rez quad. The arrival of the first snowfall and beginning of holiday season also brings with it something much, much more important: the arrival of holiday foods. My grandma called me last week to save the date for her annual Channukah party, on December 18th, and it is the only thing getting me through finals. Her potato latkes are something I look forward to eating every year, and I figured sharing her recipe will help bring some holiday spirit into finals week.

Here’s what you’ll need:

10-15 medium sized Idaho potatoes depending on how many latkes you want to make, but you should honestly make as much as possible because they will not go to waste, I promise

2 onions

A substantial amount of canola or vegetable oil

1/2 cup or so of flour depending on the mixture

Salt and pepper to season (1 teaspoon of each)

Here’s what you’ll do:

Peel all of the potatoes and place in a bowl of water to help drain some of the starch (it’s always great to make younger siblings peel potatoes, as they desperately want to be a part of the cooking process but cannot do much else–that being said, over the years my 13-year-old sister has easily peeled over 30 pounds of potatoes)

Alternate between grating about 5 potatoes or so per half an onion (also grated)–doing so keeps the potatoes from turning brown and ensures an even mixture

Add enough flour to keep the mixture together, without making the mixture dry

Add salt and pepper and mix thoroughly

Heat up an inch of oil in a large saucepan, and drop about 1 teaspoon or so of the mixture at a time into the pan–BEWARE OF OVERCROWDING–that is, do not place more than the pan can handle or else your latkes will be soggy, and nobody likes a soggy latke

Make sure to always keep an even layer of oil at the bottom of the pan, adding more when needed, and always wait for the oil to heat up before adding the latkes in (a great way to test the oil is to sprinkle some flour into the pan, and if it begins to bubble, you’re all set)

Cook for about 2-3 minutes per side or until golden brown and place on a paper-towel-lined surface to drain the excess grease

Add a sprinkle of salt at the end and you are good to go

**These latkes are scary addicting, which is why it’s best to make them small so you do not feel bad eating 5, or 10…or 20 of them in a sitting. In my family, applesauce is the topping of choice, but I won’t fault anyone for adding sour cream or even mustard. Do not, by any means, EVER add ketchup to a latke–go eat a hash-brown.**


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