It’s Hanukkah, and in our family that means latkes.
This year, our market seemed to be having a bit of a potato shortage, so I ended up using mostly Russets instead of my usual favorite Yukon Golds. What I did not realize was the the Russets have very little water in them, so when I did my usual potatoes-in-the-dish-towel-squeeze I ended up with a very dry potato mixture that required 4 eggs to stick together!
Lesson learned – If you use Russets, don’t drain the potatoes or onions after shredding them. Bittman says the Russets make better latkes than the more waxy varieties, but I still like the Yukon golds the best.
Despite my love of old traditions, I also think the food processor makes better shreds than the hand grater.
This years latkes were still delicious, despite (?because of) the extra eggs. Then again, there’s not much one can do to ruin a latke.
