|
I eventually figured out why my mother’s latkes tasted better than mine: She didn’t skimp on the oil when she fried them! You don’t have to wait for Hanukkah to make these: They're a great side dish any time of year with grilled or roasted meats, served with a dollop of applesauce or cranberry sauce, or, in this part of the world, sorrel jelly or tamarind chutney. Or make bite-size latkes and serve them as hors d’oeuvres. (See the Tip at the end of the recipe for suggested toppings for latke-based hors d'oeuvres.) Receta's Latkes
1½ cups grated Irish potatoes (regular white potatoes)
1½ cups grated sweet potatoes
½ cup grated onion
4 tbsp matzoh meal or plain dry bread crumbs
2 tbsp chopped chadon beni, cilantro, green onion, parsley, or a combination (optional)
1 large egg, beaten
1½ tsp kosher or sea salt
¼ tsp freshly ground black pepper
vegetable oil for shallow frying |
|
1. Squeeze excess liquid from grated potatoes, then combine in a large bowl with onion, matzoh meal, and chopped herbs, if using.
2. Add salt and pepper to beaten egg. Stir into potato mixture and combine well.
3. Heat oil in a large fry pan. Shape mixture into patties and slide into hot oil. Press with a spatula to flatten patties. Cook until crisp and golden brown on both sides. Serves 6–8 as a side dish. Tip: For party-sized latkes, drop scant tablespoons of the potato mixture into the pan, flatten with a spatula, and cook as above. Top them with whatever strikes your fancy, but here are two combos we enjoy: caramelized onions with crumbled blue cheese on top; a dollop of sour cream topped with a bit of tamarind or mango chutney. |