Latke

Name: Latke
Cuisine: American
Ingredients: 2 medium Potatoes (peeled); 1 small Onion (minced); 3 tbsp Plain flour; 1 large Egg; 1 tsp Salt; 1 dash Pepper; 2 tbsp Olive oil

cookpad.japan @cookpad_jp

I modified a recipe that was included in a JCCRI (a Rhode Island Jewish school) newsletter. Their version used a lot of oil to make a deep-fried styled of latke and used a lot of obscure Kosher seasonings that I omitted. I then reduced the amount of flour and added some grated potato.

My daughter once attended an Israeli Jewish school for about a year. The curriculum is based around Jewish beliefs and practices, which were completely new to her. Out of the recipes that we were taught, this was my favourite. Recipe by Munchkin's Mom

cookpad.japan @cookpad_jp

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Ingredients

2 mediumPotatoes (peeled)
1 smallOnion (minced)
3 tbspPlain flour
1 largeEgg
1 tspSalt
1 dashPepper
2 tbspOlive oil

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Steps

1

Prepare the potatoes by peeling them (or leave the skin on depending on what type you are using). Use a julienne peeler to cut up 70% of the potato and use a regular grater on the rest.
2

Heat a frying pan up over medium heat and grease it with 2 tablespoons of oil. Add 3 tablespoons of the mixture to the pan and flatten them out until 1 cm thick.
3

Finely chop the onion, or cut it up with a julienne peeler, and mix it with the potato, flour, salt, pepper, and egg.
4

Cook the latke for 2-3 minutes on one side, then flip them over and cook them for 1.5 minutes on the other, just how you would cook pancakes.
5

When the latke are golden brown they're ready. Many Jewish families enjoy these with sour cream or apple sauce. My favourite 3 "alternative" toppings are Sriracha Hot Sauce, okonomiyaki sauce, and garlic butter.
6

I often make this variation of latke too with zucchini. I was trying to re-create the same style of latke that I saw for sale in the side-dish section of a supermarket.