Recipe: potato pancakes (latkes)
Filed under Cuisine
The History of Food
The use of oil to prepare foods such as latkes for Hanukah feasts represents the story in the Torah of one-day’s volume of oil miraculously lasting eight nights.
INGREDIENTS
6 medium-sized potatoes
1/4 tsp. pepper
1 small onion
1 tsp. garlic salt
2 eggs slightly beaten
1/2 tsp. baking powder (optional)
3 Tbs. flour or matzoh meal
Garlic clove or garlic powder, to taste
METHOD
Peel and grate potatoes, onion and garlic (if used). Put into a clean cotton tea towel-lined bowl for 10 minutes or so to drain and allow the chef to squeeze out liquid, or simply place these vegetables in the bowl and remove the liquid from the top. Stir in eggs. Add other ingredients. Drop spoonfuls onto a hot skillet covered with either peanut oil or chicken schmaltz. Brown on both sides. Drain on absorbent paper. Serve hot with applesauce.
Easy Applesauce
Peel and cut up some tart apples, add a pinch of cinnamon, nutmeg, about 1 Tbs. sugar to taste with a little water and cook in the microwave for a few minutes until soft. Squash, mash, or process = applesauce.
