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.
