For Rory Tahari, a Hanukkah without latkes would be like a pear tree sans partridge. “My family had been making my grandmother’s latke recipe forever and ever,” says Tahari. “And it’s a very heavy latke. One Hanukkah a few years ago we were sitting around debating whether to make Grandma’s recipe again, when my father jumped up and said, ‘I’ve got it! We’re going to make a new-ish Jewish latke recipe.'” Since then, the Tahari clan has been enjoying a lighter, fluffier version — one “that’s more like a hash brown than a latke,” Tahari says. “But as far as we’re concerned, it works.”


This story first appeared in the December 6, 2007 issue of WWD. Subscribe Today.

6 medium-size red potatoes
(peeled, grated and drained)
1 small onion, grated
1 jumbo-size egg
1 tsp. salt
1/4 tsp. fresh ground pepper
2 tbls. flour
1/2 tsp. baking powder
1/2 cup Canola or sunflower oil

In a food processor, mix potato, onion, salt and pepper, egg, flour and baking powder until very smooth. Heat the oil in a skillet and drop in the potato mixture by the tablespoonful. Fry until browned on both sides. Drain on paper towels. Serve with applesauce or sour cream.