Latkes made with love

I love family traditions.

And none holds a more special place in my heart than the day the women in our family gather together to make potato latkes for our Hanukah dinner.  (Which come early this year. In fact, Thanksgiving evening is the first night.)

This day of cooking is often more fun than the dinner itself. The best part being we get to eat the latkes hot off the skillet.

Not that they aren’t tasty the night of our celebration, after being heated up in the oven, but there is nothing like a hot, crispy latke to warm your soul.

For those of who you don’t know, Hanukah is known as the celebration of lights.  Upon the rededication of the Temple in Jerusalem, the Jewish people found enough oil to burn for only one day.  Miraculously, the oil burned for eight days.

Thus, along with lighting the Menorah for eight nights, we eat foods fried in oil.

I find it a miracle that four generations of women in my family can all be  together in one kitchen.

As the matriarch of the family, my eighty-something  mom sets  the tone.  It’s  usually one of no-nonsense with her.  Get started.  Keep focused.  Get it done.

As her daughter, I oblige and peel potatoes.

To say that my daughter  is a clone of my mother would be an understatement.  She definitely inherited the “control” gene.

My daughter is the fryer, while my granddaughter and I are  relegated to lining the trays with paper towels,  emptying the trash and washing the bowls.

But it always works.

And five hours later – hours filled with peeling, chopping and frying, along with discussions about life, marriage, sex, men, and more sex (with women in the kitchen, what do you expect?) we have over ten dozen delicious latkes.

It doesn’t get any better than this.

Unless, of course, there is a cleaning crew to come in to wash the stove, counter tops and floor.  Because there is always grease everywhere.

But nothing that can’t be tackled after a well shaken martini.

Here is our family recipe along with some essential tips:

4 potatoes

1 onion

2 eggs

Salt and pepper – to taste

Flour – for thickening the mixture

Vegetable oil

This will yield approximately 25 latkes

Tip #1 – Prepare and fry one batch at a time.  It is easier to fry them this way and the mixture won’t sit in the bowl for too long.

Cut the potatoes and onions into even pieces.  Place potatoes into ice water until ready to use them.  Place into food processor and chop.

Tip #2 – Do not grind too finely.

Pour mixture into a bowl.  Add eggs, salt and pepper.  Thicken with flour.

Heat about ¼ inch oil in frying pan.

Tip #3- A cast iron pan works best.

Spoon mixture into oil.  Fry until golden brown.  Flip over.  When done, place on cookie sheet lined with paper towels.

Tip #4 – It takes about 2-3 batches to get it exactly right and get the “latke” feel.

Add flour to mixture as needed while frying.

Tip #5 – Have fun!

Serve with applesauce, sour cream and love.

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