Latkes are garlic or onion-flavored pancakes made from mashed potatoes that are quite popular in Jewish and European traditions.
They can be eaten plain, sour (with a side of sour cream or cottage cheese) or sweet (with apple sauce, sugar, cinnamon or blueberries).
While they can be served anytime, they are traditionally served during the Jewish celebration of Chanukah. They also make for a welcome change at any breakfast, lunch or dinner table.
Below is a recipe for delightfully crispy latkes that crumble to reveal a rich, creamy potato and onion- or garlic- packed interior. The recipe makes four servings.
Ingredients
•4 large potatoes
•1 medium onion or 2 tablespoons crushed garlic
•1 egg beaten
•2 tablespoons cornmeal
•1 1/2 tablespoon of salt and freshly ground black pepper
•2 tablespoon vegetable oil
•Applesauce, sour cream and or sugar
•Chopped herbs
Procedure
•Peel and grate onions and potatoes using a food processor. You can also mash them for a finer consistency.
•Drain excess moisture from grated onions and potatoes using a sieve and cheesecloth to ensure proper frying.
•Mix drained potato-onion mixture with egg, salt and corn meal.
•Heat up oil in a 10 inches pan over medium heat until very hot.
•Ladle some of the mixture into the pan and fry both sides till golden brown.
•Serve with applesauce, sour cream or sugar as a topping.
Sprinkle chopped herbs for additional effect and flavor.
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