Sunday, December 18, 2016
With Chanukah just a few days away, it seems that everyone is making potato latkes (except in Israel, where jelly donuts (sufganiot) are the fried treat of choice).
Latkes are easy to make, even for an inexperienced cook like Ryan Torok, a reporter for the Los Angeles Jewish Journal. But there is a secret ingredient to make the perfect vegan, gluten-free latke.
So the paper enlisted its editor-in-chief, Rob Eshman, to reveal it and demonstrate his cooking technique.
You can get the recipe and read Ryan's account of the latke project in this week's issue of the Jewish Journal.
The resulting video should give even neophytes a head start on latke making. We're sure that many of our readers have their own secret tips and techniques to make the perfect latke, so if you'd like to share them, include them in the comments field below the video.
A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS: THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS. YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.