Ever responsive to the whims of its readership, The Shofar consulted with Joan Prager, the dean of latke-making at our shul, and gained permission once again to reveal the semi-secret recipe for the luscious latkes that — pre-Covid — were the stars of the shul’s annual Hanukkah party. Oh, how we gobbled them up. First one helping, then another and, when no one in particular was watching, maybe a third, with just a small dollop of sour cream or applesauce.

Alas, latke central is quiet, no gathering of the usual crew in the shul’s kitchen to peel, slice, pulverize, mix and fry. But take heart, with Joan’s famous recipe printed below, adapted she hastens to add from Deliciously Healthy Jewish Cooking by Harriet Roth, latke-making in home kitchens throughout The Shofar’s coverage area is at hand.  Fry, fry away…

 

Joan Prager’s ‘Luscious Latkes’ 

4 extra-large egg whites

4 large russet potatoes, peeled, cut into one-inch cubes, and placed in cold water (with ice cubes)

2 large onions, or to taste (Joan likes it oniony)

1/3 cup flavored breadcrumbs (or more, to taste)

white pepper, to taste

salt, to taste

canola oil or olive oil

 

  1. Put the egg whites, onion and 2 cups of drained potato cubes in a food processor with blade in  

     place, and process 3 or 4 seconds, or until chopped to look like potato flakes. (Work quickly 

     so the potatoes won’t turn pink.)

  1. Add remaining potatoes. Process, pulsing until finely minced. Do not puree or over-blend.
  2. Drain liquid from the potatoes. Pour into a mixing bowl, and add breadcrumbs, salt and 

     pepper. (You may need more breadcrumbs if you use lots of onion.) Stir to blend.

  1. Put oil in a 10-12-inch skillet over medium heat. When hot, add heaping tablespoons of latke 

     batter into the oil, using the back of a spoon to flatten.

  1. Place browned latkes on paper towels to drain. If you are serving the latkes right away, place 

     them in a 250-degree oven to keep warm. Otherwise, you can freeze them and reheat to serve.

  1. Serve with nonfat sour cream, nonfat yogurt, or sugar-free applesauce.
  2. To freeze, place drained latkes on a cookie sheet, and place in the freezer until frozen. Stack    

     in plastic bags and seal. To reheat, place frozen latkes on a nonstick, foil-lined baking sheet, 

     and bake at 450 degrees in upper third of oven for 5 to 7 minutes, or until crispy and hot.

  1. Enjoy!