Latkes
A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. It is commonly eaten in Israel and the Jewish diaspora where it is known as ״לביבות״ (romanized levivot, lit. "little hearts") and has many variations.
Ingredients makes 12 large or 24 small
- 4 Maris Piper potatoes peeled
- 1 medium onion
- 2 large eggs
- 2 tbsp plain flour or matzoh meal
- vegetable, peanut or canola oil for frying
- To serve (optional)
- soured cream
- smoked salmon
- finely chopped chives
- apple sauce
Method
- Coarsely grate the potatoes and onion into a large bowl
- Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes.
- Carefully drain off the liquid for about 30 mins until the mixture is dry and then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1tsp sea salt and pepper and mix well.
- Pour the oil into the pan so that it is 2-3cm deep.
- Set over a medium heat for a few minutes until it ripples.
- Carefully spoon the mixture [1 tbsp for small, 2 for large] into the oil.
- Fry in batches to avoid overcrowding the pan and cook on each side for 2 mins until browned.
- Drain on kitchen paper, then season with a sprinkling of salt.
- Serve either with soured cream, smoked salmon a sprinkling of chives, or apple sauce.
