Sorry Preeva,your mother-in-law has it right. Granulated sugar is the only way to go. Powdered won't do, it has got to be granulated, just plain old granulated sugar!!
I think this is a regional thing. If you hail from Austria/Poland, as I do, then the taste buds demand a sweeter taste, like plain sugar. The further west you go, say Hungary or Roumania then the taste buds sing out for something savory like sour cream... You can try this test on taste preferences for Gefilte Fish, it works the same way, sweet to the west, sour/savory to the east.... I don't know where the heck putting applesauce on latkes came from, -- my guess is that it's an American invention.
Using a Cuisinart to make latkes? You can't be serious. The basic recipe sounds about right. However, even if the Cuisinart can approximate the hand grated texture, which I would argue that it can't, it's not the same. This is almost as wrong as accepting latkes made from shredded potatoes, which by all rights should just be called what they really are; hash browns. Next we'll be arguing if ketchup is an acceptable topping. But I digress.... but as far as I'm concerned, a latke, just like good horseradish has to be grated by hand. If you don't contribute a bit of your knuckle in the process, then it just doesn't taste right. And as far as discussing how to cook them..... well that's pretty obvious ... just fry them in Oyl !!
Sorry Preeva,your mother-in-law has it right. Granulated sugar is the only way to go. Powdered won't do, it has got to be granulated, just plain old granulated sugar!!
I think this is a regional thing. If you hail from Austria/Poland, as I do, then the taste buds demand a sweeter taste, like plain sugar. The further west you go, say Hungary or Roumania then the taste buds sing out for something savory like sour cream... You can try this test on taste preferences for Gefilte Fish, it works the same way, sweet to the west, sour/savory to the east.... I don't know where the heck putting applesauce on latkes came from, -- my guess is that it's an American invention.
Using a Cuisinart to make latkes? You can't be serious. The basic recipe sounds about right. However, even if the Cuisinart can approximate the hand grated texture, which I would argue that it can't, it's not the same. This is almost as wrong as accepting latkes made from shredded potatoes, which by all rights should just be called what they really are; hash browns. Next we'll be arguing if ketchup is an acceptable topping. But I digress.... but as far as I'm concerned, a latke, just like good horseradish has to be grated by hand. If you don't contribute a bit of your knuckle in the process, then it just doesn't taste right. And as far as discussing how to cook them..... well that's pretty obvious ... just fry them in Oyl !!