Friday, 18 September 2009

Recipe #7: Latkes

Today we're doing something a little different in honor of Rosh Hashanah.  Latkes are traditionally Jewish and originate in Eastern Europe and Russia.  So, while not exactly "Middle Eastern" they are at least somewhat "Eastern" and are delicious enough to include here.  My mom used to make these when I was growing up and I loved them!  They are basically potato pancakes that can be topped with a variety of toppings although the most traditional are applesauce or sour cream and green onions.  Here we're going to do both!  Now, I don't know if Latkes are traditionally served on Rosh Hashanah - I think they're more commonly served at Hanukkah, but these are good any time.

Also, coming up soon, Ashli will be doing a guest entry on how to cook Noodle Kugel - another traditional Jewish dish.

Potato Latkes
Serves 4-6
  • 3 pounds of baking potatoes
  • 1 onion
  • 1/2 cup flour
  • 4-5 eggs depending on size, lightly beaten
  • 1 teaspoon salt
  • oil for frying
Using a grater grate the potatoes and onions.  Squeeze to drain of liquid and then let sit in a colander over sink for 10-15 minutes.  Squeeze again.

In a large bowl mix the grated potatoes and onions and add flour and pour over eggs.  Add salt and mix well.

In a large frying pan heat about 1/3 inch oil and add spoonfuls of the batter.  Flatten with the back of the spoon and fry until golden on both sides.

Serve hot with the following toppings!

Greek Yoghurt Topping

  • 1 cup Greek Yoghurt
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • salt
Mix the above ingredients and salt to taste.

Serve latkes hot with a dollop of yoghurt mixture.

Sweet Latkes
Serve hot with butter, applesauce and a drizzle of maple syrup.


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