photo by Kagor at the Ukrainian language Wikipedia |
When I was seven years old, I walked to school each
day with my friend Marcia. We lived in the city, and Marcia’s Russian immigrant
grandmother lived in the apartment across the hall from Marcia’s apartment.
Wonderful, mouthwatering smells always emanated from Marcia’s grandmother’s
apartment. On cold winter days she’d open her apartment door just as Marcia and
I were leaving and hand us each a steaming potato latke wrapped in a paper
towel. One for the road to keep our insides warm on the half-mile walk to
school.
Marcia moved to the suburbs the following year, and I
never saw her again, but to this day I remember those delicious latkes.
Latkes are a traditional a Hanukkah food, but they
can also be made with matzoh meal instead of flour for Passover, which began at
sundown last night.
Passover
Latkes
(serves 4-6)
Ingredients:
6 medium potatoes, peeled
2 medium onions, peeled
2 tablespoons matzoh meal
2 large eggs
1/2 teaspoon salt
Grate the potatoes and onions into a bowl. Add the
matzoh meal, eggs, and salt. Mix well. Add more matzoh meal if mixture is too
runny.
Heat about 1/4” of oil in a large skillet over
medium-high heat. Place large spoonfuls of potato mixture into the oil,
flattening to 1/2” thickness. Brown on one side, then turn to brown the other
side. Drain on paper towels.
Serve with sour cream or applesauce.
1 comment:
You're welcome, Angela! Hope you enjoy it.
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