Name: Potato Latkes
Yield: Serves about Four
Ingredients: 2.5 ml/½ tsp sugar; 5 green cooking apples or a combination of cooking and eating apples; 1.5 ml/¼ tsp ground black pepper; 5 ml/1 tsp salt; 1 cinnamon stick; ¼ lemon; 60 ml/4 tbsp matzo meal, or 30 ml/2 tbsp matzo meal and 30 ml/2 tbsp plain (all-purpose) flour; about 90 g/3½ oz/½ cup sugar; 225 g/8 oz/2 cups cranberries; 2 onions, grated; 5 ml/1 tsp baking powder; sour cream or natural (plain) yogurt, to serve (optional); 2 eggs, lightly beaten; 3 large baking potatoes, total weight about 675g/1½lb, peeled; vegetable oil, for shallow-frying

Preparation info

Serves about
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Potato latkes – fried cakes of grated raw potato and egg – are as much a part of the a Shkenazic Chanukkah as are the candles. Eating foods fried in oil is the tradition for Chanukkah – the oil a commemoration of the oil that burned for eight days in the rededicated temple at Jerusalem. Serve the latkes with apple sauce and sour cream or yogurt for a dairy meal, or simply with apple sauce for a meat meal.