Dan Dohan’s Supreme Latkes

Each Hanukah the family gathers for latkes at Phaedra and Dan’s house in San Francisco – a gathering I look forward to each year. I have tasted many other latkes, but Dan’s are the BEST, the most CRISPY, the most flavorful!!! This year we are having the gathering on 17 December, but we began preparation yesterday.

Yesterday Dan did a show and tell out at the Beach and Joseph and I helped with the production, and yes, they turned out exactly right – they were Dan’s latkes. As a tribute to Dan I am publishing his recipe tried and true.

Ingredients are simple – russet potatoes, onion, eggs, salt and pepper and Crisco cooking oil – but there is a secret. Equipment needed is a Cuisinart with a medium shredder.

For every 3 pounds of russet potatoes use 1/2 medium onion shredded into the Cuisinart bowl. Less crying if you shred the onion first.

Place the shredded potatoes/onions into a large mixing bowl, add about a tablespoon of salt and 1/2 teaspoon of ground black pepper.

In a small bowl scramble two eggs. Meanwhile taking the bowl into the sink squeeze as much potato water out as possible in small batches in to a large measuring cup, or small bowl. Once all then potatoes have been squeezed, allow the mixture to stand for about 5 – 10 minutes. Once the potato water and the potato starch separate pour off the water and add the eggs into the starch and mix – it starts a bit stiff, but mixes easily after that.

Add the egg mixture to the potato/onion mix. Begin to place spoonfuls of potato mixture into Crisco oil that has been well heated over a medium gas flame. when first place d, don’t disturb. Edges of potatoes get crispy.

One fry-cook can do two frying pans – yes it is labor intensive, but WORTH it. Once browned the latkes are placed on paper towels to drain whatever oil remains. Once cool enough they are moved to racks, and then when cold to touch to cookie sheets which are wrapped in saran wrap and then covered with foil to be place din the freezer to await the day of the party.