Potato Latkes for Chanukah (or for any other time)

Golden crisp potato cakes to celebrate Chanukah or at any other time you fancy.

The Festival of Fried Food 

The festive season has always been an interesting time for us, a time where Christmas (well, the Christmas ‘season’ more than Christmas itself) and Chanukah coincide. We do enjoy the traditional Christmas foods – the plum pudding, Christmas cake and (our favourite!) mince pies but it is really the simple Chanukah ‘latkes’ that win the family over every year.

Chanukah, sometimes called the ‘festival of light’, starts – a little earlier than usual – on the 10th December this year.

It commemorates the miracle of the oil back in the time of the destruction of the first temple (around 165 BCE) when there was only enough of the ritual oil to light the sacred candle for one day, but miraculously it lasted for 8 days – until the oil was able to be replenished. To celebrate this miracle we light the special candelabra (chanukiah).

Like we do for many of the Jewish festivals, we celebrate by eating a particular type of food. We love how it is always about the food! This time it is food that has been fried in oil. It is certainly not the festival to be avoiding fried foods! In our family, we make potato latkes (small potato cakes, like roesti) and jam (jelly) donuts. We have the most AMAZING recipe for cinnamon sugar doughnuts in The Feast Goes On.

And in our new book, Now for Something Sweet, we have a gorgeous Hot Jam Doughnut recipe that is irresistible.

But latkes (potato pancakes) are not only made over Chanukah. In fact, we make them in the weeks (errr…months) leading up to Chanukah…just to practice, and because we absolutely adore them! We eat them just with a little salt, or with smoked salmon. It has now become a family favourite to eat them salmon pastrami (recipe in The Feast Goes On) and horseradish creme fraiche.

In our new book, Now for Something Sweet, we have a spiced up version of latkes, Potato Bhaji Latkes.

This recipe for simple latkes is from our second book, “The Feast Goes On

Potato Latkes
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Servings Prep Time
40 latkes 20 minutes
Cook Time
10 minutes
Servings Prep Time
40 latkes 20 minutes
Cook Time
10 minutes
Potato Latkes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
40 latkes 20 minutes
Cook Time
10 minutes
Servings Prep Time
40 latkes 20 minutes
Cook Time
10 minutes
Ingredients
Servings: latkes
Units:
Instructions
  1. Peel and grate the potatoes. Place in a colander for 15 minutes to drain. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
  2. Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
  3. Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel.
  4. Serve hot or at room temperature with salmon pastrami and horseradish creme fraiche.

 

 

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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