By Liz Ison
The week before Chanukah, WimShul Cooks organised a latke tasting morning with 12 different types of latke on offer. As well as varieties of the more traditional fried potato latke, there were innovative vegetable latkes, like courgette and corn, which are baked with a little oil rather than fried. We also had latkes made from a purple variety of potato, apple latkes and ricotta cheese latkes. The most exotic latkes were some Persian ones flavoured with rose petal. The least exotic (but a life saver for a busy day) were Waitrose potato rosti from the freezer cabinet (move over Rakusen’s).
On a Wednesday morning in the synagogue buildings, there are lots of different activities going on, adult education classes, the baby and toddler group, Apples and Honey nursery, people coming for meetings and people working in the office and building. All were united over the course of an hour, discussing and comparing the varieties of latkes, in between mouthfuls. At the end of the morning, there were no leftovers.
Some feedback we received:
- “Yum, yum”, Sam, aged 14 months on all varieties, including Waitrose’s
- “I liked the fact that they weren’t greasy”, Tamara, mother of Sienna, 17 months, who pointed to the table of latkes, saying “more, more”
- I prefer the corn latke to the green bean, thought Thea, aged 10 months, putting in another mouthful.
A little booklet of recipes for the latkes and for homemade apple sauce can be downloaded by clicking on this link: Latke morning leaflet (print it double sided and select ‘booklet’ from the print menu).
The twelve varieties:
- Fried potato latkes
- Baked potato latkes
- Fried potato latkes (no onion or matzah meal)
- Purple potato latkes
- Persian latkes with rose petal
- Corn latkes
- Carrot latkes
- Courgette latkes
- Leek latkes
- Green bean latkes
- Ricotta cheese latkes
- Apple latkes