Potato Latkes

A recipe for potato pancakes.

By | Categories: ,
Latkes

When is Hanukkah 2016? Click here to find out!

This is one of the most famous of Jewish foods and a specialty of Hanukkah. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners’ sugar. They can be marvelous if properly prepared, just before eating.

Looking for more Hanukkah recipes, including lots of latkes? Find them here!

And for everything Jewish food related, check out The Nosher food blog.

Ingredients

  1. salt
  2. 2 large eggs
  3. 2 lbs (1 kg) potatoes
  4. oil for frying

Directions

Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.

Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.

Lift out and serve very hot.

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York (Knopf).

Did you like this article? MyJewishLearning is a not-for-profit organization.

Please consider making a donation today.

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

Latkes

Description

When is Hanukkah 2016? Click here to find out!

This is one of the most famous of Jewish foods and a specialty of Hanukkah. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners’ sugar. They can be marvelous if properly prepared, just before eating.

Looking for more Hanukkah recipes, including lots of latkes? Find them here!

And for everything Jewish food related, check out The Nosher food blog.

Ingredients

  1. salt
  2. 2 large eggs
  3. 2 lbs (1 kg) potatoes
  4. oil for frying

Directions

Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.

Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.

Lift out and serve very hot.

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York (Knopf).

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning.com are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy