It turns out that latkes don’t actually have to be round. What makes a latke a latke is not its circular shape but that the potatoes are mixed in an egg batter and then fried. The latke batter for these unique latkes — which consists of Yukon gold potatoes, onions, eggs, potato starch and matzah meal — is poured into a large sheet pan and par-baked so that it is 80% done and keeps its shape when cut. The giant latke is then cut into rectangles, and then fried to perfection.
Read more about the these rectangular latkes from our partner site The New York Jewish Week.
The post Why You Should Be Making Rectangular Latkes for Hanukkah This Year appeared first on My Jewish Learning.
