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Latkes With A Slight Twist

This is one of those rare years where Christmas & Chanukah (the Jewish Festival of Lights) coincide. Both kick off on the 25th. So keeping with the spirit of the Holiday Season, I thought I’d share my Latkes recipe which I first posted last year. Similar to a Potato Rosti, the Latke is synonymous with the festival, when one is encouraged to eat oily foods based on the events on the miracle of Channukah. Happy Holidays Everyone!


Tonight is the first night of the Jewish Festival of Light, Chanukah and the tradition, based on the story of the holiday, is to consume lots of things connected to oil.  So, I decided I would share my own recipe for the ever popular Latke, a potato dish cooked in….you guessed, oil!

The Ingredients needed The Ingredients needed

This is a great way to cook one’s spud, tatty or even potato. delicious, irresistibly crispy on the outside and moist potato within and is popular in mainstream US cuisine too

The way I make Latkes is with a nod to the tradition but adding a little bit of something else. Being a veritable kleptomaniac, when it comes to the use of a dash of color, I thought it might be fun to help this classic dish along the culinary trail by bringing some colorful vegetable interlopers to the party

Ingredients (serves 6+) 

Plain, Carrot & Kale Latke mix Plain, Carrot & Kale Latke mix

  • 6 x large potatoes (peeled and grated)
  • 2 x large onions…

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Filed under: Home-made Recipes

About the Author

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Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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