This past weekend Eater Houston editor Eric Sandler invited a handful of foodie friends to learn a recipe that has been in his family for years — latkes. His sister Debbie Haseltine led the cooking lesson, and mom Susan Selvern Sandler welcomed us all into her home and kitchen. The recipe has been in the Sandler family for years and was always prepared by Eric’s father Carl Sandler, who passed away a few months ago. In a way of speaking, this was a celebration of Carl as well as a cooking demo.
Latkes are traditionally eaten by Jews during Hanukkah (in December), but they are satisfying dish that might be prepared anytime, especially during a chilly January. I’ve often heard latkes referred to as potato pancakes, but I don’t think that is quite accurate. They are really more like well-seasoned — these have lots of onions! — hashbrown patties, and they’re really easy to make. If you’ve got large Russet potatoes and yellow onions, you’re ready to go.
Sandler Family Latkes (makes approximately 20 latkes)
- 3 large Russet potatoes
- 2 large yellow onions
- 1 egg
- salt to taste
- pepper to taste
- 1 Tbsp. garlic powder
- 2 Tbsp. celery salt
- matzah meal (or panko, fine breadcrumbs or even flour)
- bottle of vegetable oil
On medium-high heat, pour enough vegetable oil — about one cup, more if needed — into a large pan so that there is
Once you’ve practiced your frying, flipping and executed the taste test, you can probably fry three latkes at a time when using a large pan. Don’t crowd them. Make the entire batch of latkes. What you don’t eat, stick in the freezer — they freeze nicely, and reheat well in a 200 degree oven for five to 10 minutes.
Eat with a dollop of sour cream or apple sauce. Or both — I like to split a latke in half and use both as condiments.
So what to pair with these little potato patties? I came up with some ideas that would be especially great with this mixed chilly and wet January weather: Serve them with venison chili, a roast chicken, pot roast or brisket, or a cup of split-pea soup. I ate seven in one serving and left the cooking class feeling quite full — no entree necessary for me.