Why Love & Latkes?

So, why Love & Latkes?

A few different reasons and I (sadly) can’t take credit for the brilliance of the name - my friend Emilie thought of it. When she suggested it though, she had no idea just how brilliant it actually was for our purposes. I think she suggested it because we’re both Jewish (Em - feel free to correct me in the comments), but it goes way beyond that.

For starters and the main reason I loved the name instantly is because we’re actually getting married on the last night of Hanukkah next year - December 15, 2012. To celebrate this, we’re hoping to have all sorts of fun goodies, including menorah lighting, latkes and sufganiyot. Stay tuned down the road for how these ideas take form. The love part’s obvious and the other (less important) reason is that if I had to choose, I’d say latkes are one of my favorite Jewish foods. For the record, the others are bagels and lox and matzah ball soup (this is Oren’s number one, in case you were wondering).

Speaking of Hanukkah, today is the first day of Hanukkah 2011! In honor of that, below please find a great recipe for latkes.

Latkes (courtesy of The New York Times)
Ingredients:
2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving
*I like to add carrots to mine too

Directions:
1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.
 
For the New Yorkers out there reading this, this Grubstreet article lists the 9 best NYC latkes - I think my new goal is going to try all 9 before the end of the year (I don’t think I’ll make it, but it’ll be a delicious attempt).

Also, shout out to the best mom in the world - Happy Birthday Mommy, I love you!

Until next time (I’ll tell the not-to-miss How We Met story)!

Here’s to love...and latkes,
Steph