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Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Active Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:9
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Total Time:1 hr 15 mins
Total Time:
Servings:9
Servings:
9
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Si Spiegel, my grandfather, is a 99-year-old Jewish New Yorker whose parents emigrated from the Ukraine and Romania in the early 1900s to escape antisemitism. Born on the Upper West Side, Si grew up in Brooklyn and then Manhattan’s Lower East Side before graduating from Straubenmuller Textile High School in May 1942 determined to fight Hitler and the Nazis. During World War II, Si became a B-17 pilot and, in battle, was forced to belly-land in Poland, where he used Yiddish to escape the Russians. After the war, Si met Motoko Ikeda, who had been interned in the American camps at Heart Mountain on the other side of the country, a national secret Si learned about only after the war. The two married in 1950 at New York’s City Hall and went on to raise three children.
It is an interesting philosophical exercise to ponder what exactly it is to be American. I am Buddhist, I am Jewish, I am a New Yorker, I am Japanese, and I am a woman. I am also someone who has been forced to define my American experience throughout my life. To this day, I chant “Nam-myoho-renge-kyo,” a Buddhist mantra based on a vow to give full expression to the infinite potential inherent in life. As a young girl, I chanted, wishing for the most wonderful holiday meal with my family before diving into a bowl of matzo ball soup and a tower of latkes.
Fannie Engle’s latkes recipe, with some futzing and adjusting, is tried and true in the Spiegel household. The potatoes and onion are grated on a cheesecloth-lined cutting board and drained over the sink before being placed into a large bowl. A well-beaten egg, flour (or matzo meal), and a pinch of baking powder and salt are incorporated. Schmaltz (or, alternatively, any vegetable oil with a high smoke point, like safflower, sunflower or grapeseed) is added to a hot cast-iron skillet. The potato mixture is spooned into the hot skillet and pressed down with a spatula. Engle recommends that no more than three or four latkes be cooked at once to maintain the heat of the pan. When the latkes develop visible browned crisps near the bottom, it’s time to flip. Once the latkes are done cooking, it’s time to place them on a plate covered with paper towels to absorb the oil.
Admittedly, I am a traditionalist. There is nothing more comforting than piping hot latkes with dollops of sour cream and applesauce. But since food is an expression of our identity, I have recently been exploring my own with Japanese toppings. The truth is, if I could put myself on a plate, it would be latkes with ikura. After the latke rests on the paper towel, I dollop crème fraîche or sour cream in the center, and then spoon some ikura (or your roe of choice) on top. A sprinkle of furikake (preferably a plain nori-and-sesame flavor) and scallions adds another layer of flavor. Another favorite topping bursting with flavor is spicy salmon made with canned or jarred salmon, Kewpie mayo and HotPot Queen’s mushroom chili crisp (a new obsession of mine).
And that is the great thing about a latke. Much like us, it can be layered. A latke may just be potatoes, onion and oil, but it is also heritage on a plate. A heritage you can make your own.
Cook Mode(Keep screen awake)Ingredients2largerusset potatoes, peeled1/2mediumonion1 1/2 tablespoons beatenegg(1/2large)orliquid eggs1 1/2tablespoonsall-purpose flourormatzo meal1/2teaspoonsalt1/4teaspoonbaking powder1/2cupgrapeseed oilorother neutral oilorschmaltz (chicken or duck fat)6tablespoonssour creamorcrème fraîche3tablespoonsikura (salmon roe)6tablespoonschoppedscallionsNori furikakefor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
2largerusset potatoes, peeled
1/2mediumonion
1 1/2 tablespoons beatenegg(1/2large)orliquid eggs
1 1/2tablespoonsall-purpose flourormatzo meal
1/2teaspoonsalt
1/4teaspoonbaking powder
1/2cupgrapeseed oilorother neutral oilorschmaltz (chicken or duck fat)
6tablespoonssour creamorcrème fraîche
3tablespoonsikura (salmon roe)
6tablespoonschoppedscallions
Nori furikakefor garnish (optional)
DirectionsPreheat oven to 175°F (or the lowest oven temperature). Line a baking sheet with paper towels.Fold a large piece of cheesecloth in half on a cutting board. Grate potatoes, one at a time, over the cheesecloth. After grating each potato, gather the cheesecloth to squeeze out the liquid; place the potato in a large bowl. Grate onion onto the cheesecloth, squeeze the liquid out and add the onion to the bowl with the potatoes.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoAdd egg, flour (or matzo meal), salt and baking powder to the potato mixture and mix until all ingredients are incorporated.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoHeat oil (or schmaltz) in a large skillet, preferably cast-iron, over medium-high heat. Drop a small amount of batter into the pan. If it sizzles immediately, the pan is ready. Spoon a heaping tablespoon of the potato mixture into the pan and flatten with a spatula, making 4 to 6 latkes for each batch. Cook the latkes, flipping once halfway, until they are deeply browned, 3 to 5 minutes per side. Adjust the heat, if necessary, to prevent burning. Transfer the latkes to the prepared baking sheet and keep warm in the oven. Repeat with the remaining potato mixture.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoJust before serving, top each latke with 1 teaspoon sour cream and ½ teaspoon ikura. Sprinkle with scallions. Garnish with nori furikake, if desired.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 2 latkesCalories 214, Fat 15g, Saturated Fat 2g, Cholesterol 23mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 4g, Fiber 1g, Sodium 201mg, Potassium 380mgEatingWell.com, December 2023
Directions
Preheat oven to 175°F (or the lowest oven temperature). Line a baking sheet with paper towels.Fold a large piece of cheesecloth in half on a cutting board. Grate potatoes, one at a time, over the cheesecloth. After grating each potato, gather the cheesecloth to squeeze out the liquid; place the potato in a large bowl. Grate onion onto the cheesecloth, squeeze the liquid out and add the onion to the bowl with the potatoes.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoAdd egg, flour (or matzo meal), salt and baking powder to the potato mixture and mix until all ingredients are incorporated.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoHeat oil (or schmaltz) in a large skillet, preferably cast-iron, over medium-high heat. Drop a small amount of batter into the pan. If it sizzles immediately, the pan is ready. Spoon a heaping tablespoon of the potato mixture into the pan and flatten with a spatula, making 4 to 6 latkes for each batch. Cook the latkes, flipping once halfway, until they are deeply browned, 3 to 5 minutes per side. Adjust the heat, if necessary, to prevent burning. Transfer the latkes to the prepared baking sheet and keep warm in the oven. Repeat with the remaining potato mixture.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoJust before serving, top each latke with 1 teaspoon sour cream and ½ teaspoon ikura. Sprinkle with scallions. Garnish with nori furikake, if desired.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 2 latkesCalories 214, Fat 15g, Saturated Fat 2g, Cholesterol 23mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 4g, Fiber 1g, Sodium 201mg, Potassium 380mg
Preheat oven to 175°F (or the lowest oven temperature). Line a baking sheet with paper towels.
Fold a large piece of cheesecloth in half on a cutting board. Grate potatoes, one at a time, over the cheesecloth. After grating each potato, gather the cheesecloth to squeeze out the liquid; place the potato in a large bowl. Grate onion onto the cheesecloth, squeeze the liquid out and add the onion to the bowl with the potatoes.
Add egg, flour (or matzo meal), salt and baking powder to the potato mixture and mix until all ingredients are incorporated.
Heat oil (or schmaltz) in a large skillet, preferably cast-iron, over medium-high heat. Drop a small amount of batter into the pan. If it sizzles immediately, the pan is ready. Spoon a heaping tablespoon of the potato mixture into the pan and flatten with a spatula, making 4 to 6 latkes for each batch. Cook the latkes, flipping once halfway, until they are deeply browned, 3 to 5 minutes per side. Adjust the heat, if necessary, to prevent burning. Transfer the latkes to the prepared baking sheet and keep warm in the oven. Repeat with the remaining potato mixture.
Just before serving, top each latke with 1 teaspoon sour cream and ½ teaspoon ikura. Sprinkle with scallions. Garnish with nori furikake, if desired.
Nutrition InformationServing Size: 2 latkesCalories 214, Fat 15g, Saturated Fat 2g, Cholesterol 23mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 4g, Fiber 1g, Sodium 201mg, Potassium 380mg
Nutrition Information
Serving Size: 2 latkesCalories 214, Fat 15g, Saturated Fat 2g, Cholesterol 23mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 4g, Fiber 1g, Sodium 201mg, Potassium 380mg
Serving Size: 2 latkes
Calories 214, Fat 15g, Saturated Fat 2g, Cholesterol 23mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 4g, Fiber 1g, Sodium 201mg, Potassium 380mg
EatingWell.com, December 2023
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