I'm going to try to post one recipe a day at least through Boxing Day, hopefully through the New Year to make up for my lack of interesting content this whole month. Tonight, I'll start with one of Ashkenazi Jewish cuisine's less-lionized contributions to American cuisine: the latke. (Fitting for the second day of Hanukkah, I think.) From what I understand they originated in Ukraine and filtered throughout Eastern Europe's shtetls before coming to the US, and I know a few diners where they're pretty standard on the menu for breakfast. They aren't the same as hash browns or rösti; latkes usually have an egg binder and sometimes some matzo meal or similar to act as a binder.
I used russet potatoes in this recipe, though you don't have to; one recipe I've seen uses Yukon Gold, for example. As for grating the onion... I don't have any suggestions to help you. Either do it in the food processor or just tough it out with a box grater.
- 2 medium russet potatoes, grated
- 1 medium onion, grated (go for yellow or white)
- 2 eggs
- matzo meal
- salt and pepper
- olive or canola oil
Combine the potatoes, onions, eggs, and a couple tablespoons of matzo meal (just eyeball it), then salt and pepper and mix together. Fry in oil over medium-medium high heat, turning as necessary to cook through, and brown on both sides. Serve with sour cream and applesauce.
Applesauce
Just a basic recipe, nothing fancy. I tend to like tart, firm apples like Granny Smith.
- 1.5kg apples, peeled and cut in 2cm chunks
- sugar
- cinnamon to taste
Place apples in a large, heavy saucepan or dutch oven. Add an inch or so of water to the bottom, then add sugar and bring to a boil. Lower heat to medium and cook until easily mashed, then mash to the consistency you want. This can be put in jars and refrigerated, or properly canned if you want.
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