Serve: Hot with rye bread for sopping (not sourdough—Bubbe’s rule: “Rye soaks up tears!”). Never cold—chills mute the garlic.
Storage: Store unmixed (pancakes + applesauce separate) up to 3 days.
Revive leftovers: Pan-fry 3 mins in schmaltz (chicken fat—no oil—oil = betrayal). Tastes better day 2!
Ingredient Swaps That Won’t Break Tradition
Lardy oil
Bacon grease
Same depth (but reduce heat by 10%)
Kwas
1 drop apple cider vinegar
Emergency only (add to batter—not oil)
Sea salt
Pickling salt
No additives (but reduce by ¼ tsp)
Farm-fresh eggs
Duck eggs
Richer yolk (but add 1 tbsp water to batter)
Cultural Context
Born in Białystok’s shtetls where “potatoes” meant survival, this recipe marries kugel with immigrant frugality. Bubbe sold them for 3 groszy from her tenement stoop to feed her family after pogroms destroyed her home. True story: At my daughter’s bat mitzvah, the caterer’s fancy latkes sat untouched while guests fought over Bubbe’s pan. The rabbi whispered, “This is neshama (soul) in a skillet.”
Pro Tips from Bubbe’s Kitchen
Potato test: Should bend like ribbon (not break)—hand-grated = perfect
Batter texture: Should coat spoon like velvet (not pool)—rest = perfect thickness
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