An inclusive recipe for a Hanukkah gathering
By Anne Clark
- 500 ml peeled, grated, raw potato (or 350 ml regular potato plus 150 ml grated onion and/or carrot and/or sweet potato)
- 2 large eggs
- 2 tablespoons buckwheat flour or gluten-free plain flour
- chopped parsley or coriander
- salt, pepper, paprika, ground nutmeg
- corn oil or rapeseed oil or sunflower oil for frying
- Peel vegetables and grate coarsely
- Squeeze off excess liquid by leaving them in a colander for at least half an hour with a weight, such as a heavy bowl, on top
- Add well-beaten eggs, flour and a generous amount of seasoning (salt, pepper, paprika, ground nutmeg, chopped parsley/coriander)
- Heat small amount of oil in frying pan and drop in tablespoonful’s of mixture, flattening it as you do so. When golden on one side, turn and cook till golden on the other
- Drain on a metal rack rather than paper kitchen towels, if possible.
Makes about 20 small latkes. Important to use at least 2/3 regular potato to keep latkes from falling apart. You will probably need to add more oil to the pan from time to time while you are frying. Can be made in advance and reheated in the oven for 10 minutes at 200C. This actually enhances the taste and crispiness. Serve with apple sauce as a main course or with sugar and cinnamon as a dessert.
With thanks to Denise Phillips’ Newsletter for helping me formalize the process.
Anne’s Amazing Apple Sauce
A family favourite, served with latkes on Hanukkah
- 1 kg (cooking) apples (windfalls are fine)
- 150 ml orange juice (freshly squeezed or from a carton or bottle)
- handful sultanas or raisins
- ground nuts: almonds, walnuts, hazelnuts (or a mixture) sprinkled to taste
- ¼ teaspoon ground cinnamon
- pinch ground mixed spice
- date syrup (natural, sugar free – from health food store) to taste
Simmer peeled, cored, cut up apples in orange juice until soft. Mash with wooden spoon. Sweeten with dried fruit, ground nuts, spices and date syrup to taste
Makes 750 ml apple sauce. Really easy to prepare. Can be cooked in advance – freezes well; allow plenty of time to defrost.
For more latke recipes, click here.