Not Only are They Easy to Make but Sure to Please
One of the most traditional Jewish dishes is latkes, which are also known as potato pancakes. Jews traditionally eat them during the Hannukah festival. The oil for cooking the latkes is symbolic of the oil from the Hannukah story that kept the Second Temple of ancient Israel lit with the long-lasting flame that is celebrated as a miracle. The ingredients are simple: potato, flour, eggs and are flavored with grated onion or garlic powder. They are relatively easy to make and sure to please many. Check out this recipe from Wolfgang Puck.
The total time needed to prepare these is 40 minutes.
Ingredients
- 8 medium potatoes, peeled
- 1 medium onion
- Lemon juice
- 1 cup flour
- 1 cup milk
- 1 egg
- 1 tablespoon baking powder
- 1/8 cup melted butter
- Freshly grated nutmeg
- Salt and pepper to taste
- Watercress, to garnish
- Caviar, to garnish
- Applesauce, for garnish
- Creme fraiche, for garnish
Directions
Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.