Ginger and Cilantro Latkes (and Troubleshooting the Batter)
The chilli latkes vanished speedily the last time I made them, even in the mouths of babes aged 2 and 4. These ginger and cilantro ones are similar, and in a second batch, I added one grated zucchini too, which made no difference to the taste but definitely helped the conscience
In a food processor, add the onion, about an inch of fresh ginger, four garlic cloves, give it a whizz, then turn it into a pan and saute till fragrant. Add that to the grated potato, with or without zucchini, with a massive handful of chopped cilantro. I added a tablespoon of cornmeal for crunch, don’t forget the other ingredients. Serve with sour cream, or applesauce, or a sweet chilli sauce (the latter would have been the clear winner with the Maccabees, I assure you).
Here are some tips on how to get the latke batter just right. (more…)
Hanukkah Donuts with Apple Cider and Jam
One of the highlights of Hanukkah, a largely secular celebration for Jews, is that one gets to eat naughty things that are fried to a golden crisp, like latkes (modified hash browns, really), and often, after the frying, also stuffed with jam and covered in sugar, like doughnuts/donuts, known as sufganiyot in Hebrew. Well, those are the long-lived traditions and I’m going to stick by them.
Having said that, potatoes are a relatively recent introduction into latkes, which traditionally were made of cheese.
In Hanukkahs past, in countries past, it’s been enjoyable incorporating a bit of the local flavors into these traditional treats. Like making cilantro and chilli latkes in Singapore, sweet potato and maple latkes in Toronto, and in London, where anything goes, really – cumin and thai basil latkes. (more…)












