To all our friends celebrating this special holiday
We wish you a sweet and meaningful Passover.
A latke is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah, although eaten now all year long. Latkes can be made with ingredients other than potatoes including cheese and zucchini. However, a traditional latke is made with potatoes.
2 CUPS POTATOES – peeled, grated
8 OZ RICOTTA – drained
1 TB GRATED ONION
½ TSP SALT
PINCH OF FRESHLY GROUND PEPPER
VEGETABLE OIL – for frying
APPLE SAUCE – optional
SOUR CREAM – optional
Preheat oven to 250º.
With hands, squeeze out as much liquid as possible from the grated potatoes. Place potatoes in a large bowl and stir in the remaining ingredients except oil, applesauce, and sour cream.
In a large skillet over medium-high heat, heat ½-inch oil. When oil is hot but not smoking, scoop heaping tablespoons of the potato mixture into pan; flatten slightly with a spatula or the back of a spoon. Cook for about 2 minutes or until deep golden brown; turn over and continue to cook on the other side until golden. Repeat with remaining potato mixture. Place a paper-lined plate in the oven and keep the Latkes warm in the oven, after they have been cooked, until time to serve. Pass the apple sauce and sour cream if using.
NOTE: These latkes are not much different from the delicious potato pancakes that I remember in my younger years except that they are much smaller in size. My friend Barbara’s mother made the most delicious potato pancakes every Friday and when I was leaving to go home, she would give me one, nice and hot, freshly made to eat while walking home. Never has one better than that.