In the days of Hanukkah, it is customary to cook traditional Hanukkah dishes: potato pancakes and donuts.
A method of cooking them using vegetable oil is also associated with Hanukkah, which recalls the Hanukkah miracle - when the oil in the temple lamp burned for eight days instead of one. And in memory of the feat of Yehudit (Judith), who fed the enemy general Holofernes cheese - so that he would feel thirsty and drink more wine, and then chopped off his head, it is customary to eat dairy foods.
Latkes - (they are pancakes, they are levivot) - a classic Hanukkah dish. The basis of latkes is potatoes. It is best to take a tawny, starchy potato. Starch in potatoes is necessary so that the dough does not break up, and it is easy to make pancakes. Previously, most housewives peel potatoes, but this is a matter of taste. Thanks to the potato peel, latkes become crispy and acquire an appetizing dark yellowish tint. If you don’t peel, rub the potatoes well with a vegetable brush. If you still peel it, put the peeled potato in water while peeling the rest of the potato so that it does not darken. When the potatoes are peeled or scratched, collect all the other ingredients, since you need to work quite quickly so that the potatoes do not darken.
In Latkes, you can add any additional ingredients - the only limitation is personal imagination and taste, for example: sweet potatoes, apples, carrots, garlic, dill. It is only necessary to observe proportions - most of the dough should consist of potatoes. If you want thin openwork latkes with crispy edges, rub the potatoes on a coarse grater. If you want thicker latkes with soft edges, use a fine grater.
One of the most important steps in making latkes: pressing potatoes. From wet and wet potatoes, the pancakes are fatty and wet, they break up in a pan, as wet pancakes are slowly fry in oil. The potatoes must be dry and the butter must be good and hot so that the pancakes outside are quickly roasted to a crust and the latkes do not absorb too much fat. To squeeze the grated potatoes, put it in a piece of gauze and squeeze it tightly. When nothing else flows from the grated potato, mix it and crush a little more. Transfer the contents of the gauze into a bowl, mix with other ingredients. If using ground matzo, leave the mixture for a few minutes so that the matzo absorbs the remaining liquid. Now is the time to finish the dish and fry the pancakes.
Pour a few millimeters of vegetable oil into the pan and heat the pan. When the oil boils, it's time to fry the pancakes. Spread the dough in a pan with a spoon, flatten lightly and fry in hot oil. Fry until brown on one side, then turn over and fry on the other side. Dry on a paper towel and serve immediately. If you cannot serve them right away, keep them in the oven at 95 g Cº in a pan or dish. To make them tasty and crispy, do not stack them in a pile and do not cover on top. Latkes with apple sauce or sour cream are especially tasty.
For 10-12 pcs: 2 cups peeled and grated potatoes, 1 tbsp. l grated onions, beat 3 eggs, 2 tbsp. l flour, 1 1/2 tsp salt, 1/2 cup oil
- 5 large potatoes
- 1 large onion
- 4 eggs
- 1/4 cup ground matzo or flour salt and pepper to taste.
Grate potatoes and discard in a colander. Grate the onion. Mix onions and eggs with potatoes. Add ground matzo and seasoning. Shuffle. Heat oil in a skillet. Put the mixture in a tablespoon in oil. When browned on one side, turn over to the other. You can also cook carrot latkes. To do this, replace the potatoes with grated carrots.
Thin crispy fritters of potato and Jerusalem artichoke
Thin crispy fritters of potato and Jerusalem artichoke
Latkes is a traditional Jewish dishtoasted in a lot of butter on Hanukkah. A lot of fried is generally eaten on Hanukkah. Latkes (Yiddish, in Hebrew - Levivot) is prepared from raw potatoes, eggs, onions and salt, and matzah, flour is used to give shape and strength. Herbs and spices are added to latkes.
How to fry latkes?
Sephardic fried latkes in olive oil, observing the sacred meaning of Hanukkah. Ashkenazi in Europe and in Russia they are fried in chicken, goose lard or sunflower oil.
Try frying latkes with peanut, canola, or grape seed oil.
Fry potato pancakes in hot oil for 2-3 minutes on each side, without loading the pan, there should be free space between the latkes.
After frying, ready-made latkes need to be laid out on paper towels to get rid of excess oil.
The miracle of Hanukkah
Hanukkah lasts eight days and always falls in December. The word itself means - initiation or undertaking any business. The miracle of Hanukkah happened exactly with olive oil.
On Jewish Earth, in the Temple, olive oil is used to fulfill the commandments and laws of the Torah, which is specially prepared for the Menorah. Oil acquires many properties and embodies the idea of supramateriality. Olive oil is stored in special clean jugs that are tightly corked. When they abused the Temple in Jerusalem, all the jugs were uncorked, and the Jews could not serve. After the liberation of Jerusalem, they discovered by miracle a surviving, untouched jug, where the oil was for exactly one day. It happened Hanukkah miracle - the seven-candle Menorah burned for eight daysuntil you have prepared pure butter.
Grated potatoes must be placed in cool water, then the starch will be washed off the surface of the cut and the potatoes will not darken. Before preparing latkes, the potatoes must be filtered, squeezed and dried thoroughly. Pay attention to the bottom of the water tank in which the potatoes were. You see the precipitate - it's starch. Drain the water and add the starch to the latkes.
If you fry wet, unpressed potatoes, you will never get crispy latkes.
We will not have noble artichokes today. In the role of the invited star, the undeservedly forgotten Jerusalem artichoke is the Jerusalem artichoke. Yes, those same bright yellow flowers from flower beds, similar to sunflowers. Even the name "Jerusalem" was transformed from the Italian name Sunflower - girasole.
Jerusalem artichoke is very interestingly combined in salads, and with potatoes in latkes an amazing pair is obtained, and it adds wholly with crisp juiciness!
Jerusalem artichoke was brought from America to France, from where it spread throughout the world. Samuel de Champlain, founder of Canadian Quebec, a traveler and researcher, wrote in his travel diary that Jerusalem artichoke reminded him of an artichoke taste. So they began to call the "Jerusalem artichoke" inconspicuous earthen pears.
The tuber tastes like a nut to me, and it crunches like fresh chestnuts. To use the Jerusalem artichoke, we cleanse it by immediately immersing the peeled nodules in water. Jerusalem artichoke acquires a lilac hue in the air.
How to serve latkes?
Thin crispy latkes are perfect with chilled yogurt and vintage sephardic dressinggenerously sprinkled with coarsely chopped parsley.
L’ekama Pasta Sauce prepared from crushed garlic, olive oil, coriander seeds, red and green hot peppers, turmeric, paprika and kosher sea salt.
This mixture of spices can be used in marinades, for cooking meat and poultry on the grill.
Other national cuisines have similar dishes - potato pancakes, shingles, fritters, rösti, potato pancakes, hash brown.
Potato latkes step by step recipe
Grate raw peeled potatoes and squeeze very well. Then add grated onion, salt, eggs, flour (ideally, matzoh flour) and mix well.
Pour olive oil into the pan and warm it up a lot. After that, scoop the cooked mass with a tablespoon and spread it in boiling oil.
Quickly fry one side of the latkes until golden brown, turn over to the other and also fry until golden brown.
Do you like the recipe? Subscribe to us in Yandex Zen.
By subscribing, you can see more tasty and healthy recipes. Go and subscribe.
- matzo - 1.5 sheets
- egg - 3 pcs.,
- salt - 1 tablespoon,
- melted fat - 4 tbsp. l.,
- fat for frying.
Soak matzo in cold water, drain the water, and grind matzo into gruel. Beat eggs with salt, add all other products, mix. Heat fat in a pan, spread the dough with a tablespoon, fry on both sides until it is browned.
Burekas with meat
- Puff pastry
- 1 onion, diced
- onion frying oil
- 500 g minced meat
- 2 chopped garlic cloves
- 1 grated boiled potato
- 1 egg
- 1 tbsp. chopped parsley
Heat oil in a pan and fry the onion until golden brown. Add minced meat, fry a little. Remove from heat, add all other components, mix. The oven is heated to medium-high temperature, approximately 200-C. Roll out the dough, cut into portioned pieces (in the form of squares), put the filling in the middle and pinch with a triangle. Oven in a heated oven for about 20 minutes until cooked.
- 400 g zucchini
- 200 g flour
- 50 g vegetable oil
- 2 pcs eggs
- salt to taste
Peel the zucchini, grate, let the juice drain. Combine grated zucchini, eggs, salt, butter, and flour. The mass should not be very thick. Fry the latkes in a well-heated pan. Serve hot with sour cream.
- Wheat flour - 2 cups
- milk - 1 tbsp. spoon
- eggs - 2 pcs.
- sugar - 1 tbsp. spoon
- vegetable oil - 2 cups
- salt - 1 pinch
Pound eggs with sugar, add milk, salt, flour and knead the dough. Form a tourniquet from the dough, cut it into pieces. Roll the dough pieces thinly, form them from juicy bows, fry them in hot oil. Serve brushwood with powdered sugar.
Potato Latkes Recipe
For cooking recipe Jewish cuisine potato latkes grate peeled potatoes on a coarse grater, slightly salt and set aside for 20 minutes. Cut the peel from the apples, remove the core and grate. Add the grated peeled onions, eggs, salt, baking powder to the apples and mix everything. Drain the potatoes, squeeze the potatoes and add to apples and onions, add flour and mix well. Spread the resulting dough with a tablespoon in preheated vegetable oil and bake on both sides until golden. Serve potato latkes hot with sour cream.