Hanukkah Latkes with a twist
Okay I am Chinese, so what the heck am I doing with Latkes? I should stick to my MaPo Tofu and Lemon Chicken right? Well that is not what I think. I like to challenge myself and make exotic foods.
BTW, Happy Hanukkah everyone!
Recipe Name: Easy Latkes
Difficulty: 3 out of 10
Preparation Time: 1 hour
— 3 large red skinned potatoes ( I use these for the colour)
— 2 shallots
— 1 bunch of cilantro
— 2 eggs
— 1/2 cup of tapioca flour
— salt, pepper, Italian seasoning
— 2 tbsp avocado oil
- shred potatoes and sprinkle them with salt to draw out the liquid. I use a strainer.
- after 10 mins, beat the eggs and add to the potatoes. Mix in flour and seasoning.
- dice shallots and chop up cilantro finely and mix those in. Do a taste test.
- make patties the size of your palm and put them on greased baking pans.
- bake patties at 350 degrees F for 20 mins.
- when guests arrive (my Jewish family and friends are usually fashionably late), fry up the patties in oil until both sides are golden.
- say L’Chaim (To Life!) as you bring out the party favourite.
End note, yes, to the latke purists I am a heretic for pre-baking the patties. I have good reasons for doing so. I can created 24 patties in a short time instead of frying them 3 or 4 at a time in a pan. I can quickly re-fry them to give them a crispy-el dente texture when needed. If you prefer to do it the traditional way, good luck. Many Jewish holidays are ruined by the infamous “Latke Hell” where the cook is enslaved by continuous demands of more latkes and never get to enjoy the party him/herself.
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