| Well-respected food writer Joan Nathan tells the story of her preference for this traditional Hanukkah dish: “Ever since I visited a tiny French village in the Ardeche where I tasted a ‘craque,’ an extraordinary, crisp, thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. For me they should be thin and crisp. This is only possible if you squeeze out as much water as possible from the grated potato, omit flour or matzo meal as fillers, and gently flatten the pancakes on a very hot skillet. P.S. – Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So don’t feel guilty if you don’t want to use elbow grease and cut your fingers.”These are her favorite potato latkes – and the note following the recipe provides the tip for making them the “old fashioned” way, as well. |
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**CRISPY TRADITIONAL POTATO PANCAKES
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