{Potato latkes}

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253Tradition

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 the potato in a tea towel (dish towel) or paper towel to remove any residual liquid.

Tip the potato into a large bowl. Add the eggs and our, if using, then season generously with salt and pepper. Mix well.

Add enough oil to a large frying pan to reach a depth of about 5 mm1 cm ( 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 golden brown. Drain on paper towel.

Serve hot, with crme frache and salmon pastrami (page 24).

Makes about 40 small latkes

Photo on page 254Read Lisas story on page 13

600 g (1 lb 5 oz) desiree (or frying) potatoes

2 eggs, lightly beaten 1 heaped tablespoon plain

(all-purpose) flour (optional)sea salt and freshly ground

black pepper250 ml (1 cup) vegetable oil

During the festival of Chanukah, it is traditional to eat ied food. We celebrate the miracle of the oil om when the rst temple in Jerusalem was destroyed over 2000 years ago. ere was only enough ritual oil to light the sacred candle for one day, but miraculously it lasted for eight days until the oil was able to be replenished. e most popular Chanukah dish at our house is potato latkes, similar to roesti, which have many incarnations, the simplest of which is here.

Potato latkes

LISA GOLDBERG

HC_FeastGoesOn_244-291.indd 253 3/12/13 10:38 AM