We can't have a Jewish holiday without a recipe, right? This past week in Dining, Joan Nathan shared her recipe for Mashed Potato Latkes with Dill and Shallots.
A little backstory: Mashed potato latkes, a.k.a. Chremslach, were always a Pesach specialty in my house, dipped in sugar (not anymore, cough cough). I was never really crazy about latkes, especially with the tedious amount of prep; for chremslach, the potatoes are painlessly boiled, rather than grated, squeezed, and prayed over that they don't turn brown.
Latkes always seem to fry unevenly, burned on one side and and raw on the other.
But why must I be a slave to tradition? I can have chremslach whenever, right? Nathan's potatoes are baked, which means there is no excess water to be drained, and the batter is prepared calmly in advance. I'm also a sucker for dill and shallots.
However, Nathan breads her latkes. That's really not necessary. Potatoes can stand on their own two feet.
Now, I am hopelessly behind on my David Brooks' links. Savor them slowly.