Latkes are a popular fried potato snack traditionally eaten by Jewish families during the Hanukkah festival. The process of deep-frying the latkes in this symbolic ingredient ensures the fritters are moreish and crisp.
- 1 onion, grated
- 4 small desiree potatoes, peeled, grated
- 1 large zucchini, grated
- 3 eggs, lightly beaten
- 50 g (½ cup) coarse matzo meal (see Note)
- 1 tsp bicarbonate of soda
- vegetable oil, to deep-fry
- sour cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place onion, potatoes and zucchini in a clean tea towel, then squeeze out any excess liquid. Transfer to a large bowl with eggs, matzo meal and bicarbonate of soda. Stir until a smooth batter. Season with salt and pepper.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches of 6, gently drop 1 tbsp mixture into oil and fry, turning halfway, for 5 minutes or until crisp and cooked through. Remove with a slotted spoon and drain on paper towel. Keep warm while repeating with the remaining batter. Serve immediately with sour cream.
• Matzo meal is available from the kosher section of supermarkets.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.