Baltimore County

Maryland latkes with a touch of Old Bay; oy!

During this time of year, I hear about the tradition of latkes for Hanukkah. I wanted to try and make them as a side for a meal, not as a part of a religious tradition. Good food is good food; it doesn't matter where it comes from. My Jewish friends explained that they are usually served with sour cream or applesauce. I wanted to make them my own, and since they taste between a potato chip and hash browns, I needed to experiment with toppings that remind me of Maryland.

Old Bay is a no-brainer. It's the taste of the state. I always said if you wanted to attract a Maryland man, dab some Old Bay behind your ears … works every time! Next, I channeled my Thrasher fries' experience with a spritz of apple cider vinegar on my latke after a dose of kosher salt! This was my favorite way to enjoy them, but I can totally see them doused in ketchup, sour cream, cheese or anything else you like on your fries or chips. Shredding the potatoes and onions was super simple with my food processor, so latkes will definitely be making an appearance at my dinner table throughout the year!



•2 large potatoes, cleaned and shredded


½ sweet onion, shredded

1 Tbs. flour

Oil to fry, canola or vegetable

Salt and pepper to taste

Toppings: sour cream, applesauce, ketchup, Old Bay, apple cider vinegar (the list is endless)


Drain the potatoes in a colander for 15 minutes and squeeze out the remaining liquid. Mix the potatoes, onion, flour, salt and pepper. Heat a heavy bottom skillet with about a ½-inch of oil on medium. When hot, drop 2 tablespoons of the mixture into the oil and flatten with a fork until it's thin and lacy in appearance. Fry until both sides are brown; drain excess oil on paper towels. Serve with the topping(s) of choice.