One of the best things about Hanukkah is that one gets to fry, and eat oily food, with impunity. Every year, I try to come up with an exciting new recipe for latkes, the potato pancakes that are commonly consumed during this holiday.
Feel free to add half a grated zucchini to this recipe if you like. It won’t make a difference to the taste of the latkes, but will certainly help the conscience.
This year’s second latke experiment involves a mix of grated sweet potato and potato, with chopped rosemary and caramelized onions. The refined recipe will be posted here, where you’ll also find a recipe for jam-filled apple cider donuts, a twist on another Hanukkah delicacy.
Recipe after the jump.
- potatoes, 3 large
- shallots, 3 medium
- green chili, one, chopped finely
- ginger, 1 tsp, grated
- cumin seeds, 1 1/2 tsp, toasted
- cilantro, 1 handful, chopped finely
- eggs, 2, beaten
- plain flour, 2 tbsp
- cornmeal, 1 tbsp
- salt, to taste
- pepper, a few grinds of
- Peel the potatoes, grate them and soak in very cold water
- Drain and keep aside to dry out
- Peel the onions and chop or mince in a food processor
- Saute the onions, garlic, ginger, chili and cumin, till fragrant. Keep aside
- Combine flour, potato, onion mixture, eggs, salt, pepper and flour
- Preheat a large pan of canola oil (filling about 1/3 of the pan)
- Drop the potato mixture by tablespoonfuls into the oil, over medium heat
- Cook the cakes about 3 minutes a side, or till golden brown
- Remove with slotted spoon and place on kitchen paper to soak up excess oil
- Serve immediately with sour cream or apple sauce. Or Thai chilli sauce if you like going against the grain!