By Barbara Bayer
Guest Columnist
I’ve been known to spend a lot of time on Facebook, and I’ve learned valuable pieces of information … announcements of new babies and grandbabies, the news of heartbreaking illnesses as well as humorous ditties to keep up our spirits.
Often the most interesting items to me are recipes, especially chocolate desserts. Most of the time I never even sample the creations that look so luscious in the photos. I simply repost the recipes so others can dream of them.
My love of reading recipes likely led me to the Facebook group called “Jewish Food x What Jew Wanna Eat.” It has more than 19,000 members and is described as “The place for Jewish food and recipes! Post your own and share food photos and ideas. Feel free to invite your friends of all religions who love Jewish food to this page.” I got a big kick out of a question posted Nov. 30 that asked: “When making latkes, I see that some people use flour and others matzah meal ... What’s the difference?”
Back in the day, when our kids were young and our extended family was quite big and boisterous, I would make about 150 latkes a year, just using two frying pans, often in one day. My family called it latke day. It was tiring and fun, but I hated the way the house smelled when all the frying was complete. But I digress.
The last time I checked the post, there was more than 300 responses to the flour versus matzo meal question. Both women and men commented and as you can guess, people use flour or matzah meal and had lively comments, such as these:
No flour, no meal just starch from bowl
A chef friend told me to use instant potatoes as a binder instead of flour or matzah meal. It is so so good
Have started using panko breadcrumbs when recipe calls for matzah meal. Great for texture
I use matzo meal to make them taste more Jewish
I often still have matzah meal leftover, so it gives me a chance to use it
As long as you squeeze those potatoes dry, you don’t really need any flour or meal
The discussion also took a turn, debating hand grating versus food processor, and that often drew heated responses as well as what type of potatoes to use and whether or not to peel them. I once asked readers to submit their favorite latke recipes or tricks. One that I’ve seen over and over lately is to start with grated potatoes used for hash browns found in the refrigerator section of the grocery story. I’ve never tried it, but I’ve considered it, as it is supposed to give that homemade feel while saving time.
I’ve been using the same recipe I found in a Jewish newspaper in the late 1980s for more than 30 years. It uses the food processor chopping method for the potatoes, and flour, and has great make-ahead freezing instructions. Unfortunately I didn’t keep the creator’s name to her/him the kudos she/he deserves. My family loves them.
Let’s not forget the ready-made frozen latkes. I’ve read great reviews about Trader Joe’s potato pancakes, but we’ve never tried them. I have taste tested the Golden brand, also found locally, and I give them a thumbs up.
A balabusta would probably call serving store-bought latkes a shonda. But packing up holiday meals for family members for pick up or delivery during this pandemic — Passover, High Holidays and Thanksgiving — has become tiresome. Because I’m tired my family may get the frozen variety of latkes this year. Please don’t tell them, it will be our secret.
Barbara Bayer is the former editor of The Kansas City Jewish Chronicle.
