One of the best parts of this season is spending time with family and relishing those shared holiday traditions. We got a glimpse into Associate Principal Horn Robert Johnson’s traditions with his family—his wife, Ariella Perlman, and their three sons, Ezra, Reuben, and Avi—as they got to work making potato latkes for the first night of Hanukkah. In his family, the latkes are usually made by Ariella’s brother-in-law, but this year they took the tradition into their own hands (literally!). Here, Robert outlines his delicious tradition and shares his family recipe so you can make your own latkes this Hanukkah.
Grandma’s Great Potato Latkes
Ingredients:
- 6 Russet potatoes (do not peel)
- 2 yellow onions
- 4 eggs
- Salt
- Pepper
Use a Cuisinart grater attachment and grate the potatoes in the Cuisinart.
Put in large mixing bowl. Combine the eggs and some of the already grated potato and smush together.
Put together the combined mixture above with the other already grated potato (the one that had no egg in it).
Add salt and pepper.
Squeeze out liquid into empty bowl using a dowel. A dish towel will do, but the towel must be cloth, not paper.
Use the potato starch you have squeezed out by adding to your mixture of potato, egg, etc. You may want to add a touch of Matzoh meal.
Fry in hot oil on medium heat. We recommend a combination of olive, grapeseed, and canola oils.
Latkes are best when they’re hot, so enjoy immediately! Ariella likes to top hers with sour cream.
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