Latkes
Preparation Time: 20 minutes Cooking Time: 15 minutes Makes: 10 -12
Parev, Can be Pesach friendly, Will freeze
 These crispy potato pancakes are increasingly popular in the wider community. Traditionally they are eaten at Chanukah when fried food is favoured. This is because the oil in the temple which was sufficient for one day miraculously lasted for eight!
In my opinion latkes go well with almost any meal and can be eaten at any time, on their own or as a side dish.
As a savoury the latke particularly compliments roast chicken, salt beef and fried fish. Sweet latkes – sprinkled with sugar and topped with sour cream or apple sauce – are a great addition to the brunch table.
Our family tradition is to gather together on a Sunday afternoon during Chanukah, light the menorah, exchange gifts, play dreidel games and eat latkes with home made apple sauce.
To make the sauce, peel core and slice 3 cooking apples and cook in a small saucepan with 3 tablespoons of water. Put in the food processor and whiz briefly so that it is slightly chunky or mash with a fork. Add sugar to taste and allow to cool.
Chefs Tip: The secret of perfect latkes is to squeeze out as much water as possible before frying.
Ingredients
3 large potatoes –peeled and grated
1 small onion- peeled and grated
3 tablespoons – Cake flour or fine matzah meal for Passover
Salt and freshly ground black pepper
Vegetable oil – for frying
Garnish:
Apple Sauce
Method
1) Grate the potatoes and onions either by hand or alternatively for an easy option, use the food processor.
2) Squeeze the potatoes and onions dry with some kitchen paper or a clean dish cloth. Do this twice for best results. Put into a large mixing bowl.
3) Stir in the eggs, flour or matzah meal. (They are lighter using flour!) Season well with salt and freshly ground black pepper.
4) Heat the oil in a shallow frying pan so that it covers the base about ½ inch.
5) When the oil is hot, add a spoonful of mixture. Do not over crowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Drain on kitchen paper or a wire rack.
6) Continue frying in batches until all the potato mixture has been used up.
Latkes can be re-heated in a warm oven for 10 minutes or frozen.
To serve the stylish way:
Serve warm with some apple sauce.
For more information about my recipes or to book onto the latest cookery school call 0845 108 22 68 or click into www.jewishcookery.com.
For further information please contact:
Denise's Kitchen
Northwood, Middlesex, HA6 2HD
Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com |
