In THE NEW JEWISH HOLIDAY COOKBOOK, Gloria Kaufer Greene writes that each latke-maker, "seems to favor a certain kind of potato shredder or grater, as well as a specific size of shred." Coarse shreds produce latkes with rougher edges, while fine shreds produce denser, smoother latkes.
"Some mavens even insist that the latkes won't be authentic until one's knuckles are grated right along with the potatoes," she reports. Most modern cooks prefer the food processor, but experiment with the size of potato and onion shred to find the one that your family likes best.
Here we offer three traditional latke recipes, plus Greene's own recipe for Ricotta Latkes. Sour cream and applesauce are the traditional toppings, so we've also included two recipes for homemade applesauce. Remember, no one likes a soggy latke, so be sure to serve these Hanukkah treats fresh from the skillet.
E. Sharon Singer is Associate Food Editor for FamilyFun.
