The best latkes for Hanukkah, with plenty of wispy, crispy, lacy edges.
essential, and not just because it's so much easier than grating by hand. A hand grater produces thin, flimsy strands of potato that clump together and make for dense, gummy latkes. The food processor's grating disk—and if you use it only once a year for latkes, that's okay—yields larger, firmer, shoestring-like threads that give the latke heft and gorgeously lacy edges. That Acme grater may be more traditional, but a food processor makes a latke you can really sink your teeth into.
Shredded potatoes brown fast, so make the shredding your last step. After you've run two or three potatoes through the food processor, open it up and dump the shreds into a bowl lined with a couple layers of cheesecloth. Except that pressing water out of potatoes by hand is reminiscent of Moses being asked to summon forth water from a stone. But where Moses had a staff and god on his side, I just have two pasty arms and weak biceps. Draining by hand takes forever, and when you're done, it feels like you've lost an arm-wrestling match to a potato.
But before you begin frying, make a tiny test latke to check for seasoning. There's nothing more disappointing than an underseasoned latke, and while you can make your latke mix by sight and feel, proper salting can come only from a taste. You probably need more salt than you think, and this test latke will help keep hungry mouths at bay.
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