Latkes are traditionally eaten during Chanukah. The oil for cooking the latkes is reminiscent of the oil that miraculously kept the Second Temple’s Ner Tamid lamp lit with its continuously-burning flame.
Ingredients (makes approximately 30 latkes)
- 3 large or 4 medium-sized potatoes
- 1 onion
- 100 g normal matzo meal
- 50 g fine matzo meal
- 1 tsp salt
- 1 tsp course ground black pepper
- vegetable oil for frying
- Peel the potatoes and the onion.
- Grate the potatoes and the onion into a large bowl, using the large side of a grater.
- Add the matzo meal so that the mixture becomes sticky but is not too runny. The texture needs to be malleable so you can form the latkes.
- Add the salt and pepper and mix well.
- Form the mixture into round flat latkes approximately 6 cm by 6 cm each.
- Heat some vegetable oil in a deep frying pan. The oil should be an inch or so thick.
- Put as many latkes as will fit in the pan and fry them on one side, on a medium heat, for approximately 5 – 7 minutes or until they are golden brown.
- Turn each latke and fry on the other side for approximately 5 minutes until they are golden brown.
- Remove the latkes from the pan and place in a kitchen paper-covered dish which will soak up the excess oil. This can be placed in a low oven to keep warm while the remaining latkes are cooked.
- Add a bit more oil and cook your next batch of latkes. Repeat as necessary.
- Serve the latkes with grated apple and grated cheese (Redwood’s dairy-free “Super Melting Mozzarella Style Cheezly” is a good vegan option).