Latkes

Latkes are traditional potato pancakes in Jewish cuisine, often served during the Hanukkah festival. Here’s how you can prepare them with an Italian twist.

Ingredients

• Potatoes, 4 large (about 800 grams)
• Medium onion, 1
• Eggs, 2
• Flour, 1/4 cup (about 30 g) or as needed to bind
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, for frying
• (Optional) A pinch of fresh or dried marjoram, to add an Italian aroma

Preparation

1. Peel the potatoes and onion, then grate them finely. To remove the excess moisture from the potatoes, put them in a clean tea towel or in a colander and squeeze them out well.

2. In a large bowl, mix the grated potatoes and onions with eggs, flour, salt, and pepper. If you wish, add a pinch of marjoram to give the dish an Italian touch.

3. Heat a large pan over medium-high heat with plenty of olive oil. When the oil is hot but not smoking, take a spoonful of the mixture to form each latke and flatten it slightly with the back of the spoon once you’ve placed it in the oil.

4. Fry the latkes until they are golden and crispy, about 4-5 minutes per side. Make sure not to overcrowd them in the pan to allow even cooking and turn them only once.

5. Drain them on paper towels to remove excess oil.

Latkes are traditionally served with sour cream and/or apple sauce. If you want to stick with Italian variations, you could serve them with a cream of Gorgonzola cheese or with a simple sauce of chopped fresh tomatoes, seasoned with salt, pepper, and basil.

Curiosità

Latkes are a symbol of the oil that kept the Menorah lit in the Temple of Jerusalem for eight days, hence the tradition of frying during Hanukkah. In the past, instead of potatoes, ricotta or other cheeses were used.