A Latke Luncheon

In my family, we call them "potato pancakes", and we eat them by the pound - smothered in gobs of salty cottage cheese. I can still remember my grandmother making them for us on Fridays during lent. She grated those potatoes until her knuckles bled.

In other families--they are known as latkes. A traditional Jewish delicacy topped with applesauce or sour cream.

Whoever you are or however you prepare them--you will agree that they are a yummy treat. But not so easy on the waistline.

So when I saw the Retro WW version of "Potato" Latkes in the January 1971 issue of WW Magazine -- I had to give it a whirl.

Those pesky quotation marks alerted me right off the bat--I was not getting my grandmothers potato pancakes. No ma'am. Instead--I was getting something entirely different...


10 ounces of cooked cauliflower pureed with 1/3 cup cottage cheese, a slice of bread, 1 tbsp of dehydrated onion flakes and some salt and pepper. The mixture is then spooned into 6 patties on a cookie sheet and baked at 350 for 25 minutes or until crisp on top.


I have to admit--I was pleasantly surprised. Especially when I learned that I could eat all 6 latkes for one serving! Very satisfying and very delicious.

How did they compare to my grandmother's potato pancakes? Come on. Do you really have to ask?