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A Thoroughly Modern Latke

By Sophie Brickman

Around this time of year, in an age-old tradition that connects Jews through the centuries, the latke makers of the world start doing their hand exercises. There's a lot of grating, squeezing, and flipping to be done for the Celebration of Light, and only the best cooks will hit the trifecta of latke perfection: crispy, fluffy, not too greasy. But what if there were no grating? No squeezing? Just a simple recipe, the majority of which could be done not just days but months before, with a guarantee you'll hit perfection every time? Keep reading »

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