Ingredients
4 potatoes
1 onions
1 eggs
2 tbsp matzoh meal
1/2 tsp salt
1/8 tsp pepper, white
1/4 cup oil
Directions
Peel potatoes and place in cold water until ready to prepare latkes.
Starting with onions, alternately grate some onions on large holes of
grater and some potatoes on smallest holes. This will keep potato
mixture from blackening. (Or use food processor. The steel blade
produces a smooth textured latke and the grating disk a crunchy one.)
Press out as much liquid as possible and reserve starchy sediment at
bottom of bowl. Return sediment to mixture, but not liquid. Blend
potatoes with eggs, matzoh meal, salt, and white pepper.
Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke
into skillet and fry, turning once. When golden and crisp on each
side, drain on paper towels. Serve with yogurt, sour cream, sugar, or
applesauce.
From the recipe files of Sylvia Steiger, GENie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 4 servings
Potato Latkes For Hanukkah Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can track the history of meal recipes way back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further. Having said that, sadly, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Romans made use of many spices and herbs, including many that are still in use today such as bay, rue and asafoetida. Later, there were a couple of interesting books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is served today, but rather recipes for the types of food on the menus of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs caused an explosion in recipe books, the majority of which are now in private collections. By the time we get to the 20th century, cookery publications are in high demand, mostly as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Potato Latkes For Hanukkah recipe.
