There's just something about the crispy allure of the latke that makes it the perfect holiday side-dish. It's crisp, delicious, and a wonderful comfort food. For years they've graced holiday tables, but is everyone making them the right way?Chow has posted a video where Leslie Jonath covers the ins and outs of latke making. Her biggest point: Don't strain the heck out of your potatoes -- you want to keep the starch in to maintain the creamy texture. But even if you ignore that controversial statement, she offers other great tips for whipping them up in a food processor, and adding crushed Vitamin C tablets to maintain color. I can't comment on their taste, but her finished product sure looks delicious.
Still, there are other ways to whip up delectable latkes, and if you want a classic strained version, check out Marisa's latke lesson from last year. I can also vouch for the sweet potato version she mentions -- tres delish!
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