Recently I came across a recipe for latkes. Typically a Jewish dish at Hanukkah time. We’ve eaten these on and off for years and simply call them either fritters or potato pancakes. These were a little different to how I make them usually, and I decided to give them a go.
I actually used my food processor, and what a wonderful result! Long strands of potato, evenly sized. And quick!
Chopped an onion, and added plain flour, baking powder, egg, coriander (cilantro) and a finely chopped green chilli. Gave it a good mix and put it to the side.
And because I am me. Making one type of latkes wasn’t going to do. So I also prepped a batch of carrot and zucchini latkes as well, adding onion, salt, flour, baking powder and an egg. Traditionally, latkes I believe are made with something called matzo meal.
Matzo is an unleavened cracker-like bread that is traditionally eaten at Passover, they are ground up to make the meal. Of course, not being Jewish and not knowing where in Adelaide I would even find this product, I’ve just made it with plain flour.
All that was left to do was start frying them up, and making a quick sauce of sour cream, zest of lemon, along with some lemon juice, and a tiny bit of crushed fresh garlic.
Hubby walked in the door and said he could smell them half way down the driveway. Now, that was a good thing!
All in all, success! Of course I have made enough to feed the masses. But with three adult sons who drop in unannounced at any time, they probably won’t last more than a couple of days.
Did I mention they were bloody delicious?