You don’t have to be Jewish to Love Latkes!
Hash browns, hush puppies, french fries, latkes! Find me someone who will turn away any kind of potato that’s crispy, salty and fried. You don’t have to be Jewish to make latkes. In fact they make a glamorous hors d’oeuvres at a holiday party or Christmas gathering. Simply heat, top with a sliver of smoked salmon, a petit dollop of sour cream and a sprinkling of fresh chives. Voila! Best appetizer at the party!
I’ve lost count, but if I had to guess, I’d say this was the tenth year in a row I’ve made latkes with my friends. That means we’re well over the thousand latke mark. With two cooking dates last week, I’ve got 100 of these beauties tucked away in my freezer. Tonight, the third night of Hanukah, I’ll be bringing some out for mom and dad. This is when the toaster ovens come in handy!
My friends and I have gotten quite efficient throughout the years making latkes together and our style varies with whom I am with. When I’m making them with Suzy, she handles the frying since she’s better at spooning them into the pan. But when I’m with Debbie, I do the frying since, in this relationship, I’m better at spooning them into the pan. In fact, once Debbie was finished with her job of grating the potatoes and onions, I took over the rest and she made a triple batch of pumpkin bread. Now that’s a team!
Though Debbie doesn’t have a Jewish part to her soul, she started making latkes with Jackie and I many years ago and her family just loves them. Now she makes them throughout the year just as a side dish for her family! (What Jew does that?!).
There are still five nights left of Hanukah so invite someone over, get out the trusty old Cuisinart, start shredding and frying for a festive good time. I promise you it will be a holiday highlight, especially if you make them at your friend’s house! (Just kidding!)