Grandma Bertha’s LatkesZabar’s Own Recipes by Andrea Watman
My name is Andrea Watman and I have been working at Zabar’s for almost 30 years. At my house it doesn’t have to be Hannukah to enjoy Latkes. We make them all the time. But because they are fried in oil they are a traditional Hannukah treat.
This version of the recipe is really a simple and quick one – and the latkes are light and crisp - perfect with apple sauce or sour cream. This adaptation uses a food processor, potatoes that are not peeled and should only take minutes to prepare. I hope you enjoy these latkes.
The Recipe History: The recipe is my grandmother’s and she hated how hard it was for her to make them. She would peel the potatoes and then grate them on a four-sided metal grater. She was very economical and would never throw away the small pieces of potato, so she always ended up rapping her knuckles on the grater. The hand grating took so long that the potatoes would start to discolor and everyone would get annoyed. However, once she finished everyone forgot the time they took and enjoyed them immensely!
A Family Secret: I use a Zabar’s coffee scoop to measure out my latkes batter. The scoop makes latkes that are just the right size (you can also use a ¼ Cup measure but the latkes will be bigger).