Farm to Table: Potato Latkes

This is the second post from our Farm to Table series, where I purchase produce from a local farm or market and use it to make a home cooked meal. 
 

A Holiday Tradition

For today’s post I’m making potato latkes  – just in time for Hanukkah. Some of my fondest holiday memories as a child include going to my grandparents’ house for an annual Hanukkah celebration with my extended family. My grandmother, as usual, was in the kitchen cooking up a storm. Hanukkah was a special time because it meant Grandma Pearl was whipping up some of her infamous potato latkes. Crispy and perfect, the latkes were a favorite delicacy for the whole family. Never working from a recipe, Grandma Pearl was an intuitive cook who made it look easy.

No one could ever recreate Grandma Pearl’s latkes, not that my mother and aunt didn’t try. They’d watch her making her magic in the kitchen, write down as much as they could and try to capture it into a recipe. But no one could ever come close to making Grandma’s latkes the way that she did. Until now, I’ve never tried.

The basics are ingrained in me. Potatoes, onion, matzoh meal, lots of oil for frying.  But for my first latke cooking adventure, I looked to a chef I trust. For my first stab at latkes, I used Isa Chandra Moskowitz’s recipe for an egg-free version of the holiday classic. 
 

Potato Latkes

Here’s what you’ll need:

2 1/2 pounds starchy white potatoes, peeled (russets, idaho)
1 small yellow onion, peeled
1/4 cup potato or corn starch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups matzoh meal
Lots of vegetable oil for frying

Migliorelli Farm

For my ingredients, I visited one of my favorite local farm stands Migliorelli Farm.  This third generation Hudson Valley family farm prides themselves on growing fresh produce of the highest quality. Located in Tivoli, NY, Migliorelli Farm provides fresh fruit and produce to over 30 fresh markets a week both locally and in New York City. The local Migliorelli Farm Stands are open daily at Rt. 199 and River Road, in Rhinebeck, on Rt. 9 in Red Hook across from Rhinebeck Savings Bank, and on Route 28 in Mt. Tremper.

Time to Grate the Potatoes

If you have a food processor – use it.  You’ll save about an hour (and your wrist from hurting!) if you skip grating all those potatoes by hand. Use the grating blade to shred the potatoes and the onion.

No food processor? You can use a grater to shred all the potatoes by hand. Then dice the onion as finely as possible.

Mixing and Making

Before you starting putting everything together, have paper towels ready for draining the oil from the latkes. You may also want to have the oven on warm to keep the latkes until you’re ready to serve. Or eat them immediately as they come off the pan – they’re always best this way!

In a large mixing bowl, using a wooden spoon or your hands (I used my hands, it’s faster) mix the potatoes and onions with the potato starch until the potatoes have released some moisture and the cornstarch is dissolved, about two minutes.

Add the salt and pepper to combine. Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

In the meantime, preheat a large preferable cast iron but definitely non-stick skillet over medium heat, a little bit on the high side. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

With wet hands (so that the mixture doesn’t stick) roll into large golf ball sized balls. Flatten into thin round patties.

I did three at a time but if you pan is bigger you could do four. Fry on one side for about four minutes, until golden brown. Flip over and fry for another three minutes.

(Put a little piece of onion in the center of the pan while frying for extra flavor – a little tip from Grandma Pearl) 

Transfer to the paper towels and proceed with the remaining latkes.

Once latkes have drained on both sides, place in a baking pan to keep warm. Serve with applesauce and enjoy!

I actually think these came out great. I couldn’t stop eating them they were so good! Seriously, I thought I would have leftovers for a week but they were all gobbled up so fast! No, they aren’t as good as my Grandma Pearl’s but they will definitely be part of my holiday repertoire from now on.

Happy Hanukkah!