Saturday, December 5, 2015

On Hanukkah, the Latke Road Less Traveled

Part of our Countdown to Hanukkah series.

By Joan Nathan for The New York Times

Each year before Hanukkah, which begins this year at sunset on Sunday, I wonder why I labor so over potato latkes. I grate the potatoes and onions by hand, often skinning my knuckles. I squeeze out the water so the potatoes fry crisper and won’t discolor — but sometimes they still do.

I tasted a mashed potato latke recently and knew I had found my ideal: no grating, no squeezing, no discoloring. So easy that I wondered why cooks take the more difficult path.

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For even more great ideas, visit our Hanukkah Holiday Spotlight Kit

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