If you have ever scraped your knuckles while hand-grating potatoes for latkes, or found yourself getting tired of peeling endless potatoes, you might want to try this new recipe for latkes using frozen hash browns, courtesy of the Washington Post’s Bonnie Benwick.
For families that celebrate both Christmas and Hanukkah, Parents magazine has some suggestions for melding the holidays through food:
Growing up in a Jewish family in Johannesburg, South Africa, my mother always made latkes made from the International Goodwill recipe book — her “go to” book for our family’s meals. Here is the latke recipe:
3 medium-sized potatoes, small grated onion, 2 eggs, 5 Tbs flour, 1 tsp baking powder, 1 tsp salt, dash of pepper, oil for frying.
Grate the potatoes and onions. Add salt, pepper, eggs, flour and baking powder and mix. Drop by tablespoons into deep hot oil into which a piece of onion has been added. Fry to golden brown on each side. Put in oven to dry and crisp for about five minutes. Serve with applesauce.
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