Love Those Latkes
by Norene Gilletz

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Whether you spell them latkas or latkes, they are absolutely luscious! Here are some simple secrets for success.

Although potato latkes are a traditional Chanukah treat, why not experiment with other vegetables such as zucchini, sweet potatoes, carrots and spinach?

I like to use Idaho (russet) potatoes because they are higher in starch, with a lower water content. You can also use red potatoes or Yukon Golds successfully.

The processor grates potatoes in a flash! Immediately add grated onions - the onion juice forms a barrier against the oxygen, preventing the potatoes from turning black.

Some cooks like to rinse the grated potatoes in a colander, squeezing them dry. You can also crush half of a Vitamin C tablet and add it to the grated potatoes to keep the mixture white.

Lighten up! Instead of frying, bake latkes for a lower-fat version.  Alternatively, use a non-stick skillet and a minimum of oil. I find olive oil gives a wonderful flavor.

Latkes can be made in advance and frozen. After cooking, arrange them in a single layer on a baking sheet. When frozen, wrap them well. To save space when freezing or reheating latkes, stand them upright in a loaf pan, like soldiers! Reheat them uncovered at 375°F for about 10 minutes, until crispy and piping hot.

Serve latkes with applesauce, sour cream (regular or low-fat) or a dollop of yoghurt. Top with thinly sliced smoked salmon and a sprig of dill for an elegant appetizer.

Happy Chanukah! (Visit www.aish.com/holidays for this year's dates)

RECIPE FOR NO-FRY POTATO LATKES