The last time I tried to make latkes I followed the recipe perfectly and yet, my pancakes fell apart. They were tasty, just not pretty.
My mother told me (in the absolute nicest way possible), that I was probably just too WASPy to be able to make good ones, but JUS assured me that that wasn’t the case. Regardless, I put my latke attempts on the back burner, so to speak, and only now, four years later, did I give it another go. But this time, I was thrilled with the results.
It’s already going better than last time, because these latkes are actually keeping their shape!
And look at that golden brown! It’s exactly how Cooking Light told me it should be!
Keeping them nice and warm, as well as letting those paper towels soak up all the excess oil. And, even seeing how much extra there was, I still think I should have used more. The latkes browned much better the more olive oil was in the pan.
When I tried to buy challah for Rosh Hashanah (to go with the matzo ball soup), it was all sold out. So of course I snatched it up this time. My next shiksa kitchen trial, though, will be to make it myself. Fingers crossed!
Final result: a delicious Hanukkah dinner of latkes, applesauce, brussels sprouts, and challah.
Score one for the WASP.