The pre-Thanksgiving Latke-Hamentasch Debate at the University of Chicago is, to us, the unofficial kickoff to the pre-Hanukkah season. Picking up on the potato pancake momentum, the Spertus Museum is hosting a Latke Battle and Brunch, in which you — yes you! — are invited to compete. The event’s this Sunday, and will be judged by hometown heroes Ina Pinkney (of Ina’s) and Aaron Freeman (of oh-my-god-we-love-his-radio-show).
While it might seem a simple matter to make a potato pancake, styles vary wildly — to grate, or to mash? To onion, or not to onion? To deep-fry, or to sear? If you don’t have a signature recipe of your own, chef Paul Virant (of Vie in Western Springs) shares his writeup with Epicurious (we’re a little completely horrified by his inclusion of flour. WTF, Paul). If you crib it for the Spertus-off, we promise not to tell.
Latke Battle and Brunch [Spertus Official Site]
Hanukkah Count-Down and Top Chef Latke Recipe [Epicurious]
[Photo via Flushboy’s Flickr]
