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Nach Waxman’s Potato Latkes
8
portions- Difficulty
Easy
By Sheila Lukins and Julee Rosso
Published 1989
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 8 ounces 2
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
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