Latkes
latkes are a traditional Jewish dish for Hanukkah, but they can be made on any other day as an appetizer or side dish for dinner. Latkes are usually made from potatoes and onions, but you can also add zucchini, apples, carrots, sweet potatoes, parsnips and more.
If you want your latkes to be golden crispy on the outside and soft and tender on the inside, you need to know a few rules. First, use large yellow-brown potatoes which contain a lot of starch. It will help the latkes to stay together while cooking. Second, you should squeeze the juice from the grated potatoes really good, remove as much moisture as possible and keep them dry!
It is necessary to fry the latkes in a good quality oil and if the oil is not hot enough the latkes will be too greasy. Put the finished latkes on paper towels to absorb the excess oil and then serve immediately. If you can’t serve them right away, put the finished latkes in an oven at 95′C (200F) in a pan or on a plate to keep warm. If you want your latkes to be crunchy, don’t cover or stack them on top of one other. Latkes can be served with sour cream, smoked salmon, eggs, apple sauce, caviar, chopped herbs, such as dill, chives.
Here are some recipes:
https://internationalmenu.com/?s=latkes
