"When my grandma, Mama Hinda, passed away in 1976, I took her latke frying pan and have been using it to make these impossibly crunchy, irresistibly addictive Hanukkah latkes ever since. I've noticed through the years, however, that a snobbery has developed among latke aficionados, who view with disdain from their lofty perch those who use a blender to process the potatoes."
"Their mantra? Shredded is better. Oh, no, they tsk-tsk when they see my recipe, just a touch of feigned sympathy in their eyes. I use the food processor. I like texture. Texture? You want texture? I'll give you texture. Use my Splat! method, and you'll get all the texture you want all crispy outsides with practically no insides. My family hovers over the pan to fight over the thinnest ones that are so crunchy and full of holes you can practically see through them."
Generations of family members gathered for loud, crowded Hanukkah celebrations centered on latkes, presents, and shared traditions. A latke frying pan passed down from Mama Hinda has been used for decades to make exceptionally crunchy Hanukkah latkes. A culinary divide exists between latke purists who insist on hand-shredded potatoes and those who use a food processor. The food-processor approach paired with a 'Splat!' frying technique yields very thin, holey latkes with ultra-crispy outsides. Family members compete for the thinnest, crunchiest pieces. A make-ahead tip recommends preparing the batter without flour, storing it in a glass jar with a tight-fitting lid (not plastic), and tapping the jar.
Read at www.ocregister.com
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