Classic Potato Latkes

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

The food processor ended the grater Reign of Terror that marked the Festival of Latkes.

But the four-sided grater offered one advantage (aside from the bits of torn knuckles so many grandmothers swore made their latkes that much more delicious): part of the potatoes could be shredded on the coarse side, to make a crispy crust, and the rest grated rather fine, to ensure a little creamy layer within. All coarse would mean all crunch—texture without an intense potato taste—while comple