When the winter chill has crept up your spine, only a warm and inviting meal can thaw you out and these Potato Latkes are the perfect remedy to beat the cold weather blues😉.
Potato Latkes….I have a new found love…A carboholic’s dream😃.
They are one of the traditional and quintessential Jewish-style potato pancakes which are prepared as the part of the Hanukkah festival.
Hanukkah is a Jewish eight day winter festival commemorating the rededication of the second temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire. It is also known as the ‘festival of lights’. (Courtesy : Wikipedia)
I loved the Latkes because they were something a little different. They have a lacy edges formed by lots of crispy strands of potato shreds and soft fluffy centers inside…look like a collection of little bird’s nests….crispy circles of joy. They are super simple to make with simple ingredients and look like deep fried but they are not.
Who can resist a crispy, salty latke with a fluffy potato center 😊 seriously my friends, they are so GOOD…I love how forgiving these potato pancakes are…
Here goes the simple recipe….
Cuisine : Jewish
Yields : 10 Latkes
Category : snack
- 3 medium sized potatoes…peel and grate the potatoes, then squeeze out the water completely
- 1 small onion, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp oats flour
- 2 tbsp wheat flour
- 1/2 tsp pepper powder
- 1/2 tsp oregano
- 1/4 tsp baking powder
- Salt to taste
1. Peel and grate the potatoes, then squeeze out the water completely. Transfer to a plate and add all the above ingredients. Mix uniformly with your hand.
2. In a skillet, add oil to reach a depth of 1/8 inch (appr. 1/4 cup of oil). Heat the oil… Make loose patties of the latke mixture using approx. 2tbsp of the mixture, place in skillet around 4 to 5 at a time and using the back of a table spoon or ladle, flatten out the latke mixture. Cook until brown and crispy and flip, fry the other side too.
3. Then remove from pan and place them on a wire cooling rack to drain excess oil. Serve these latkes with apple sauce or sour cashew cream.
Sour cashew cream :
Soak some cashews in hot water for half an hour, then grind to a nice paste. Add salt, lemon juice and a crushed garlic to the cashew paste and just mix….that’s it your Sour Cashew Cream is ready.
I recommend serving Latkes fresh within 10 minutes of frying.
If your latkes are not holding together, stir in a little more flour.
You can also add some bread crumbs too.
You can eat them on their own, with desired fillings and/or your fav dipping sauces.
You can eat them plain, over the kitchen counter by yourself 😉.
These are perfect winter warmers to devour when the temperature drops😊.
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