Euro Latkes
Click image to view larger size

Method

1) Cook potatoes until soft, drain and then mash.
2) Allow to cool and add eggs, salt, smoked paprika, lemon juice and zest.
3) Using wet hands form into patties the size of an egg.
4) Heat a shallow pan with vegetable oil and fry in batches for 3-5 minutes on each side until golden brown. Transfer onto some absorbent kitchen paper to cool.
5) Re heat in a warm oven (180 C/ 375F/ Gas mark 4) for 10 minutes or until hot and ready to serve.
UK measurements US measurements Print this recipe

cook: Starter / salad

Euro Latkes

Potato latkes of all descriptions are popular over Chanukah as fried foods symbolise the miracle of the burning oil that lasted 8 days instead of one during the re dedication of the Temple. Unlike traditional latkes, which use grated potato, these are made with mashed potato, rather like a potato croquette. I have flavoured them with lemon and smoked paprika.

During a recent trip to Prague, a similar recipe was on the menu. It is an amazing city to visit especially the 7 synagogues and the oldest cemetery in Europe. There are also several kosher restaurants worth checking out!

I like to serve these with salt beef, pot roast or roast chicken. They are always well liked and to be honest saving them for Chanukah is not necessarily!

Preparation Time: 25 minutes Cooking Time: 30 minutes
Makes: 20 latkes

Ingredients:

3 large potatoes (about 800g) – peeled and roughly chopped
2 eggs
Zest and juice of 1 lemon
1 large tablespoon smoked paprika or to taste
2 teaspoons salt
oil for frying
For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email denise@jewishcookery.com.

Website development: Red Sphere Media
© jewishcookery.com