ISRAELI CUISINE: Potato Latkes Recipe
This is one of the most famous of Jewish foods. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners sugar. They can be marvelous if properly prepared, just before eating. How to make it?
– 2 large eggs
– 2 lbs potatoes
– oil for frying
-Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.
-Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.-Lift out and serve very hot.