“Until my paternal grandmother passed away, we had latkes at my house every Hanukkah. Our version is really heavy on the onions. As I have said, they are really just hash browns by another name.” – Eli Kirshtein
2 pounds russet potatoes
1 pound sweet onion, preferably Vidalia
Salt, as needed
Schmaltz or clarified butter
6 large Granny Smith apples, peeled, cored, and grated
2 lemons, juiced
1 cup walnuts, chopped
1 cup raisins (optional)
1 teaspoon cinnamon
½ cup honey, date
¼ cup red wine
- Shred potatoes and onion on either a box grater or in a food processor.
- Place in a strainer in a sink with a weight on top to press out liquid. Drain for at least 1 hour.
- Form potato/onion mixture into 3-ounce patties.
- Heat schmaltz or butter in a cast iron pan over medium heat. Cook patties until browned on both sides and cooked through. Serve with Charoset.
- Combine all ingredients in a large bowl.
- Serve with brisket as a condiment for both meat and latkes.
- from Eli and Andrea Kirshtein of The Luminary, Atlanta, GA