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Visit theJEWISHNEWS.com
VII • • 1
44 December 4 • 2014
LATKES
In Jerusalem: A Cookbook (Ten
Speed Press; $35), chefs and
authors Yotam Ottolenghi and
-7-
Sami Tamimi gather traditional
recipes inspired by the many
flavors of the city, including the
Jewish, Muslim and Christian
cooks who live there.
For this recipe, they
YOTAM OTTOLENGHI SAMI TAMIMI
write: "We would like to
thank our friend Helen
Goh, a true perfectionist
if ever there was one, for
perfecting this Ashkenazic
Chanukah specialty for
us. Don't save lathes just
for holidays though; they
are truly marvelous and a
good way to start any meal
or to accompany roasted
beef. Lathes are also often served
REPRINTED WITH PERMISSION FROM JERUSALEM: A COOKBOOK
sweet. To do this, remove the chive BY YOTAM OTTOLENGHI AND SAMI TAMIMI, COPYRIGHT 2012.
PUBLISHED BY TEN SPEED PRESS. FOOD PHOTOGRAPHY BY
and reduce the salt. Serve warm
JONOTHAN LOVEKIN, COPYRIGHT 2012.
with sour cream and sprinkled
with superfine sugar."
JN
Recipe:
5 1 /2 cups peeled and grated fairly
waxy potatoes such as Yukon Gold
23/4 cups peeled and grated
parsnips
2 /3 cup chives, finely chopped
4 egg whites
2 Tbsp. cornstarch
5 Tbsp. unsalted butter
61 /2 Tbsp. sunflower oil
salt and freshly ground black
pepper
sour cream, to serve
MASSAGE
/
Lynne Konstantin I Contributing Writer
A COOKBOOk
r•—■■
a
Latke recipes have evolved from beautifully
basic to deliciously creative. Here, a few of
our longtime favorites, collected from some
of our favorite books.
JERVILEM
vet
`give
>> gift guide
Rinse the potatoes in a large bowl
of cold water. Drain in a colander,
squeeze out any excess water and
then spread the potato out on a
clean kitchen towel to dry com-
pletely.
In a large bowl, mix together the
potato, parsnip, chives, egg whites,
cornstarch, 1 tsp. salt and plenty of
black pepper.
Heat half the butter and half
the oil in a large frying pan over
medium-high heat. Use your hands
to pick out portions of about 2 Tbsp.
of the latke mix, squeeze firmly to
remove some of the liquid and shape
into thin patties about an inch thick
and 3 1 /4 inches in diameter.
Carefully place as many latkes as
you can comfortably fit in the pan,
push them down gently and level
them with the back of a spoon. Fry
over medium-high heat for 3 min-
utes on each side. The latkes need to
be completely brown on the outside.
Remove the fried latkes from
the oil, place on paper towels and
keep warm while you cook the rest.
Add the remaining butter and oil
as needed. Serve at once with sour
cream on the side.
Makes 12 latkes.