Last Saturday’s Latkepalooza was the second showdown in a series of cooking competitions at Caplansky’s.
The competition may be known as the Battle of the Bubbies, but that didn’t discourage the 28-year-old who claimed first place.
The only requirement for contestants wanting to enter the competition was that they pile up four dozen potato pancakes and arrive at the College Street deli by 9 p.m.
Restaurant patrons graded entries by ballot for appearance, texture, flavour and overall likeability, Caplansky’s catering manager, Michelle Rabin, tells PostCity.com.
Of the six participants, the most unconventional take on the latke was a creation made with creme fraiche, fish and sweet potatoes, says Rabin.
But it was a more traditional recipe that earned North Toronto resident, Lindsay Springer, the victory.
Rabin describes the winning latkes as golden brown, crispy yet fluffy, with just the right blend of potato and onion.
Springer, whose aunt won Caplansky’s previous Matzo ball battle, says her family urged her to enter the competition.
As a little girl, Springer would make latkes with her bubby. Since her bubby passed, she has continued to make the potato pancakes for her family.
"My bubby Lia made the best latkes in the world, so it was kind of nice to carry on that tradition," she says.
Springer doesn’t measure out her ingredients, but she gave us basic instructions on how to make her bubby’s prized potato pancakes:
