I love good potato latkes but seem to have been on an impossible quest to find good potato pancakes in Manhattan.
The ones I remember that were delicious were from my friend's house whose Yiddish grandmother made them coarsely ground, with onions and mixed with matzoh meal. They were so light and tasty.
The ones I've tried in restaurants are like big greasy tennis balls. Here's what I found:
Sarge's Deli - for shame! Too big with a crust that tastes like fried chicken batter, no oniony or potato taste. Potatos not coarsely grinded
Veselka's - Phooey - stick to the pierog and soups! Veselkas are frozen and then reheated.
They still tasted cold and tasteless.
Other restaurants I can't remember but not good tasting latkas or I would have remembered the names.
I'm wondering: Does the type of potato used make a difference? i.e., russet, Idaho, white generic potato? Should the potato be drained of excess water before mixing with batter?
Does anyone have any tips or tricks for making delicious latkas at home?
Not specifically latkes, but both Christine's on 1st btwn 12th and 13th and Odessa on Ave A btwn 7th and St Marks have excellent potato pancakes as well as great pierogies and blintzes.
I also frequently enjoy potato pancakes while seated at the bar at Heidelberg on 2nd and 86th. Great with a Hefe Weiss.