Nach Waxman’s Potato Latkes

Name: Nach Waxman’s Potato Latkes
Yield: 8 portions
Cuisine: Italy
Ingredients: 8 Idaho potatoes (8 ounces each), scrubbed and patted dry; 2 onions; 2 eggs, lightly beaten; ¼ cup unbleached all-purpose flour; ½ teaspoon baking powder; coarsely ground black pepper, to taste; Corn oil; 2 tablespoons rendered chicken fat (optional)

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These crispy pancakes are traditional throughout northern and eastern Europe. This version—from our friend Nach Waxman, owner of New York’s special cookbook store, Kitchen Arts & Letters—is traditional for Chanukah, but it’s good all year round.

Ingredients

8 Idaho potatoes (8 ounces each), scrubbed and patted dry
2 onions

Europe
Italy
Side dish
Hanukkah
Vegetarian
Mediterranean

Method

Using a hand grater or a food processor, coarsely grate the (unpeeled) potatoes and place them in a glass or ceramic bowl. Let them sit for 15 to 20 minutes. The potatoes will release liquid and turn red.
Grate the onions into another bowl, and set them aside.
Transfer the potatoes to a large colander, and let them drain for 10 minutes. Then spray the