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Latkes (Potato Pancakes) From A Killer Cookbook #3: Holiday Recipes to Accompany The Reporter Who Died Probing We know that Mozart enjoyed latkes because he celebrated them in his famous work, “Eine Kleine Latkemusik.” Latkes are traditionally eaten during the Jewish Chanukah festival. The custom probably came from a preference for fried food to celebrate the miracle involving olive oil in the Second Temple of ancient Israel. 2 cups peeled and grated potatoes 2 tablespoons grated onion 1 egg, beaten 2 tablespoons matzoh ball mix (contains baking soda and seasonings) ½ teaspoon salt ½ cup vegetable oil applesauce or sour cream Mix the potatoes, onion, eggs, matzoh mix, and salt together. In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot (350° F.). Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼- to ½-inch thick patties. (As you lift out the spoonfuls, any extra moisture simply seeps to the bottom of the bowl.)  Brown on one side, then turn and brown on the other. Let them drain on paper towels. Serve hot!
Ariel Quigley Mysteries