Happy Hanukah!

Last week, Alexander and I found a wonderful book in the library, Papa’s Latkes by Michelle Edwards. We read it the first night of Hanukah and I told Alexander about how I had made Latkes with my dear Uncle Henry almost 30 years ago.

My Uncle Henry, the late Dr. Carl Henry Nacht of the Upper West Side and originally Brooklyn was a great man. He was a doctor at Roosevelt Hospital for more than 30 years and ran 29 consecutive NYC Marathons.

Many years ago during a trip up to the country with my Auntie Mare and Uncle Henry, my Uncle had me grating 8 large Idaho potatoes and 1 giant white onion. I remember it like it was yesterday, because before I went to cooking school – that was a lot of grating. He also taught me to keep the peeled potatoes in cold water so they wouldn’t turn color, which was something I had never seen before.

I decided that I should recreate his recipe as best as I could remember and teach Alexander how to make latkes in his honor to celebrate Hanukah.

Enjoy!

Avec Amour, Victoria & Alexander

 

Uncle Henry’s Potato Latkes

Yield – 15 3″ latkes

8 Large Idaho Russet Potatoes (10 Cups Grated)

1 Large White Onion (2 Cups Grated)

1/3 Cup Matzo Meal

1 Egg

1 teaspoon Kosher Salt

1/2 Cup Canola Oil

Sour Cream

Applesauce

Jam

1. Peel potatoes,

put in a bowl and cover with cold water,

grate with the large holes on a box grater,

put in a large bowl,

peel onion

and grate as well, (Alexander tearing up from strong onion vapors)

add to bowl, drain and squeeze off excess liquid, add matzo meal,

egg and salt, stir together.

2. In a large skillet heat oil over medium high heat, take a handful of potato batter and form a patty ( I did it the same way I shape a hamburger patty) put patty on a spatula and lower into oil, cook until edge becomes dark golden brown,

flip over and cook about another 5 minutes until dark golden brown.

Remove from oil and place on a paper towel lined plate.

Continue until all batter used.

Serve with sour cream, applesauce and jam. My favorite is a dollop of sour cream and blackberry preserves.