The two married in 1950 at New Yorks City Hall and went on to raise three children.
It is an interesting philosophical exercise to ponder what exactly it is to be American.
I am also someone who has been forced to define my American experience throughout my life.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Fannie Engles latkes recipe, with some futzing and adjusting, is tried and true in the Spiegel household.
The potato mixture is spooned into the hot skillet and pressed down with a spatula.
When the latkes develop visible browned crisps near the bottom, its time to flip.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Admittedly, I am a traditionalist.
There is nothing more comforting than piping hot latkes with dollops of sour cream and applesauce.
The truth is, if I could put myself on a plate, it would be latkes with ikura.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
A sprinkle of furikake (preferably a plain nori-and-sesame flavor) and scallions adds another layer of flavor.
And that is the great thing about a latke.
Much like us, it can be layered.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
A latke may just be potatoes, onion and oil, but it is also heritage on a plate.
A heritage you’ve got the option to make your own.
Line a baking sheet with paper towels.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Fold a large piece of cheesecloth in half on a cutting board.
Grate potatoes, one at a time, over the cheesecloth.
Heat oil (or schmaltz) in a large skillet, preferably cast-iron, over medium-high heat.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Drop a small amount of batter into the pan.
If it sizzles immediately, the pan is ready.
Adjust the heat, if necessary, to prevent burning.
Transfer the latkes to the prepared baking sheet and keep warm in the oven.
Repeat with the remaining potato mixture.
Just before serving, top each latke with 1 teaspoon sour cream and 12 teaspoon ikura.
Garnish with nori furikake, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
