Annette's Latkes

Hi everyone! It's Annette's web manager and friend, Nicole. Yesterday, I met two fellow writer friends (hi Lia and Caroline!) for brunch. When we started tossing around ideas of where to meet, I immediately suggested The General Muir, an Atlanta New York-style Jewish delicatessen. Mostly because I had one request: latkes.

While it *is* Hanukkah, I love any excuse for latkes. The General Muir has excellent ones (ask for their Hanukkah menu if you visit this week! They also have jelly doughnuts...), and Trader Joe's even has a frozen variety that I have on good authority are also worth their weight. However, there's never going to be anything like homemade latkes. Today, I'm sharing Annette's recipe. Take her advice and serve them alongside homemade applesauce, sour cream, or nonfat plain greek yogurt. You can also add caviar for a luxurious bite!

Yellow and Gold Latkes

serves 4 to 6

You will need:

– 3 medium size sweet potatoes

– 3 medium size yukon gold potatoes

– 2 eggs

– 1/4 cup matzo meal or All purpose flour

– 1 small yellow onion diced– salt and pepper to taste

– 1 cup canola oil, add more as needed for frying

To prepare:

Prepare a paper towel-lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze the liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop-in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce, sour cream, or non fat plain greek yogurt.

Latkes photo by Stephanie Meyer for Food & Wine