Latkes
Author: Sol • Posted on: 2025-11-18
Description
These fried potato cakes are eaten at Hannukah to symbolise the miracle of the oil that lasted for eight days. When David started to visit Rina and her friends he was won over by her Sephardic/Mizrahi cooking, and it is reputed that this helped to fire up their relationship. This Ashkenazi recipe is the one David has clung to and we had many enjoyable times eating them on the annual Christmas visits to Willes Terrace in Leamington, usually on Boxing Day.
Ingredients
- 2 lbs/1kg potatoes
- 2 eggs
- one medium onion
- about a tablespoon flour
- salt to taste
- oil (rapeseed/sunflower) for frying
Instructions
Grate the potatoes and the onion into a bowl. These days, I squeeze the moisture out of them with a muslin cloth – this can leave the mixture a bit dry. Mix in the remaining ingredients (but not the oil). If too dry, add an extra egg – the mixture should be a bit sloshy.
Heat some oil in a frying pan. Use a large tablespoon to drop scoops of the mixture into the hot oil, a few at a time to make each latke. Flatten and fry. Turn them over from time to time. Nibble bits from time to time to make sure they are cooked.
When cooked and golden, eat.
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