The Back­story


“As far as I’m con­cerned, An­thony’s latkes are the finest in all the land,” opines Johns. “Ridicu­lously crisp and ten­der, they ap­pear ut­terly sim­ple but are the re­sult of a few clever tricks that add up to some­thing ex­cep­tion­ally de­li­cious. An­thony “sweats” the onion with salt for a few min­utes to re­move the ex­tra mois­ture and rests the potato mix­ture af­ter form­ing to let the flavours min­gle, but the true ge­nius of his recipe is the gen­er­ous use of ren­dered chicken fat, schmaltz, to fry them in. An­thony serves them with his mother’s de­li­cious ap­ple­sauce but they’d make an ex­cel­lent ve­hi­cle for chopped liver or le­mon dill gravlax, as well.”

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.