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.
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| Via howsweetitis.com |
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.
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