One of my favourite recipes for the latkes comes from an Evelyn Rose cookery book, I have made these time and again over the years but this recipe works the best for me.
Traditionally eaten as part of the Chanukah meal this is a delicious accompaniment for any meat main. I like to eat these with the salt beef.
Ingredients
4 Large potatoes, peeled (weight about 1 1/2 lb/ 675g)
1/2 a medium onion peeled and cut in 1 inch chunks
2 eggs
1 level tsp of salt
speck of white pepper
4 level tbsp self -raising flour or 4 level tbsp plain flour + a pinch of baking powder
Any flavourless oil for frying.
Traditional Method
Grate potatoes so finely that hey are almost to a pulp. Leave in a sieve to drain for 10 minutes. Put in a bowl and add the remaining ingredients. In a heavy frying pan put enough oil to come to a depth 1/2 inch. When it is hot, put in tablespoons of the mixture, flattening each latke with the back of the spoon, cook over a moderate heat for 5 minutes each side (until rich brown) the drain on kitchen paper.
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