Latkes are demanding, they are tedious, and they stick to the bottom of the pan
I
t’s almost unfair.
Every single ad during this time of year… every single coloring sheet page… every single whimsical Chanukah story… they all share the same theme: a crispy, brown-edged golden latke, fresh and hot off the griddle.
So today being Chanukah, and we being good sports, we thought we’d give it a try. If everyone else can do it, so can we! Out came the potatoes, the oil, the eggs, the flour, even the matzah meal, all strictly outlined in great-Bubby Ida’s recipe. Tradition, you know.
Out came the hand grater, too, because we don’t have a food processor (tradition, you know). Anyway, they seem to do it by hand just fine in the coloring sheets. (I counted once — each smiling girl and boy still had all ten fingers as they ate their sumptuous potato delicacies.)
We grated and we mixed and we grated some more. We poured and we prodded and we squinted at the recipe and the lumpy mixture, hoping we’d done well, dreaming of picture-worthy latkes to munch on with applesauce and sour cream.
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