Another conspicuous absence and another apology! I have been keeping a low culinary profile recently but have dug out a dish I made some weeks ago and never had the chance to blog – latkes.
As always there is some sentimentality attached, I first came across these many years ago when I lived in Amsterdam. I had just arrived, and, was staying in a youth hostel that a friend was working in. It was Rosh Hashannah, and, two Jewish girls from the US decided to make latkes. My interest was piqued, I had never heard of them before (I was relatively fresh from the Emerald Isle ;)), and a new way of cooking potatoes that involves frying sounded good, surely, this is a new posh crisp?! I was soon to discover it was much better, and, it’s a recipe that I make now with fond recollection.
I most recently had latkes on my August trip to Paris on a visit to the Marais. I went to the famed Jewish deli, Finkelstajn’s, and indulged. It’s a wonderful deli, full of treats like baked cheesecake and the aforementioned latke’s. Recent weeks have been gloomy and full of upheaval, so to restore my spirits, I made some of these.
I prefer to use a waxy potato when making these, like a Desiree or Charlotte potato. I have made them with floury potatoes and I don’t like the texture that results, they’re too dense. Some people prefer floury potatoes, though, so experiment if these are new to you. I have read that it’s traditional to fry latkes in goose fat but I used light sunflower oil, occasionally I use olive oil, whatever’s your preference really. Matzo meal is a common ingredient in recipes too, although I don’t use it here.