Skip to main content

30 Days of Christmas: Latkes



Among all the hoopla on Christmas, I want to take a minute to take about the other festival that comes around the same time - hanukkah. I honestly don't know much about Jewish culture but hanukkah first caught my attention when I spotted all the posts for potato pancakes called latkes.

Now I am a big fan of fried potato, be it fries or hasbrowns or the Indian aloo tikki. Which is why I've wanted to make latkes for a long time. I looked at a lot of recipes but I still had two concerns. One, most latke recipes use egg and I wanted something with no eggy taste. Two, have made the Indian potato cakes with boiled potatoes all my life, I wasn't sure if the raw potatoes will cook through. So I looked some more for vegan and eggless latke recipes. Everyone agreed that the potatoes will stick together even without eggs but some starch was recommended. So I adapted the recipe with some cornflour.

I made latkes with one medium sized potato and that gave me 4 cakes. So take one potato per person as the basis and scale up the recipe as you like. The first step is to grate the potatoes. I grated my lone potato on a box grater but food processor is a good idea if you are cooking for a crowd. Peel and chop a shallot finely (you are looking for a medium sized onion for 4 potatoes so I scaled down). Add to the potato. Either in a sieve or by tying the potatoes in a cheescloth, squeeze as much liquid out as you can. To the now dry potato-onion, add 1/2 tbsp cornflour, salt and pepper and mix well.

Heat a nonstick pan and add a tsp of oil. Scoop up a handful of the potato, shape into an approximate round and pop in the hot oil. Let the latke crisp on the bottom (about 3-4 minutes), then spread another tsp of oil on top of the pancake and flip. Press down with a spatula to flatter so you have a thinner and crisper latke. Cook the other side to a golden brown as well.

Comments

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru