Since my father is Jewish I made latkes every year as a child during the winter holidays. They were a classic part of our Hannukah celebrations served with sour cream and applesauce but also with other holiday classics like roast chicken.
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 Natashas Kitchen | 2023-10-27 15:30:11 |  353,984 Views |
How to Make Potato Latkes – Family Favorite Breakfast
As I got older and married into a large Jewish family I learned that there were alternative ways to make these light delicious beignets and expanded my repertoire. When I was in college and feeling lonely or nostalgic for home I’d make a batch for friends—and I still do sometimes. The rest of the year I make them whenever I want to impress someone (although I call them potato pancakes when we’re outside the Festival of Light window although that’s a bit of a misnomer).
Simply put latkes are delicious. They’re a great excuse to eat lots of sour cream (always a good thing) and they’re a great side dish for times of the year other than Chanukah or for non-Jews in general. Given that they’re such a classic dish everyone should know how to make them.
Most people love potatoes and don’t need to be sold on their qualities. The same goes for onions which become deliciously sweet and juicy when cooked quickly and hot. As for fried foods well said: they’re fried and that’s what we all live for (or at least this writer does). If you agree with the above statements then you need latkes in your life. They’re the perfect combination of crispy and juicy with a lacy exterior and a moist fragrant interior—but what exactly are they?
