Vegan Veg - Recipe: Potato Latkes
By: Richard Morris
This year Christmas overlaps the Jewish festival of Hanukkah and so offers a chance to vary the usual menu at this time of year.
Oil is central to the celebration of Hanukkah and the traditional foods include latkes (a type of pancake) and deep fried doughnuts. Latkes can be made with a variety of vegetables – courgettes are quite popular – but I think you can’t go wrong with the traditional potato latke.
As usual, there is disagreement in our house about what tastes better – Lonnie likes them thicker while I prefer them thinner and crispier. Whichever way they taste great, either with the traditional topping of sour cream and apple sauce or with my preferred option of a chunky tomato salsa.
When selecting potatoes for latkes, the starchier the better seems to be the rule. Baking potatoes work well, as do ‘Juliet’ – which is the variety I used. Where I would definitely break from tradition is regarding the oil to use; rather than olive oil with its low smoke point, I would suggest using rapeseed or sunflower oil.
Potato Latkes (makes 10-12)
4 large potatoes
1 medium onion
2 tablespoons matzo meal (or wholemeal flour)
1 tablespoon egg replacer (optional)
Salt and black pepper, to taste
Oil for shallow frying
1. Grate the potatoes and onion
2. Squeeze out as much liquid as possible through a colander
3. Mix the potato and onion with the matzo meal, egg replacer, salt and pepper in a large bowl
4. Form the mixture into small patties, pressing firmly to ensure they bind
5. Shallow fry, turning and pressing occasionally, until just golden on both sides
6. Serve hot or cold with the sauce of your choice
NOTE: No animals were harmed in the making of this food!
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