There are many different ways to make latkes, but after many attempts, this recipe seems to be the best. We played around with the eggs, oil type, grating/puréeing, adding matzah meal, and the potato-drying technique used. Our conclusion? To caramelize the onions in chicken fat, go half and half with the potatoes in the grater and food processor, dry the hell out of the potatoes (first through a strainer and then by utilizing the “jelly roll towel” technique), and finally, to fry the pancakes in a combination of chicken fat and peanut oil.
Just a few minor tweaks that can take your pancakes to the next level.
Click here to see Happy Hanukkah: For the Love of Latkes!