- This year Chanukah starts at nightfall on Christmas Day. Both holidays have well-known associated traditional foods, so I thought I would bring them together in this recipe.
- Preparation time: 20 minutes
- Cooking Time: 20 minutes
- Makes: Approx 30
Ingredients:
- 3 large potatoes (approx. 800g) – peeled and grated
- 1 small onion – peeled and grated
- 2 eggs
- 3 cloves garlic – peeled and minced
- 150g self-raising flour
- 100g oat flour – make by grinding oats in the food processor
- 100g minced turkey
- 2 teaspoons paprika
- 2 tablespoons fresh parsley – finely chopped
- 1 teaspoon baking powder
- Salt and freshly ground black pepper
- To serve: Cranberry Sauce
Method
- Grate the potatoes and onions either by hand or use the food processor.
- Squeeze the grated potatoes and onions dry with some kitchen paper or a clean dish cloth. Do this twice for best results. Put into a large mixing bowl.
- Stir in the eggs, garlic, SR flour, oat flour, minced turkey, paprika, parsley, and baking powder.
- Season well with salt and freshly ground black pepper.
- Fill a shallow frying pan with the oil so that it covers the base, up to about 1cm / ½ inch.
- Heat the oil. When the oil is hot, add a spoonful of mixture at a time. Do not over crowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Remove the latkes and let drain on a wire rack.
- Continue frying in batches until all the mixture has been used up.
- To reheat or for an extra crispy latke, place the wire rack in the oven and cook for a further 10 minutes on 200°C / 400°F / gas mark 6.
- Serve with sweet cranberry sauce.
