Saturday, December 22, 2018

Cheesy Spicy Latkes

I've finally convinced myself to cook this Hanukkah, although in a completely diet-mood. However, once I ordered my first sufganyot from Benedict Berlin, I instantly switched to the holidays mood and succeeded to create even a new latkes recipe that I am happy to share it now. Although the holidays are long over, you can eat those latkes on other occasions too, as it makes it a good companion to regular meals all round the year. 

18 small potatoes peeled
2 small onions shredded
3 medium-size eggs beaten
1 cup matzo flour
1 cup shredded Emmentaler or yellow Cheddar shredded cheese
1/2 teaspoon salt
1/2 teaspoon Ras El Hanout, from Spice Kitchen UK, received as their Brand Ambassador
1 big cup of oil for frying
1 small carrot to keep it in the frying pan in order to avoid the sticky burning of latkes (it is a traditional tip among Jewish food bloggers and it works)
5 tablespoons of plain yogurt for serving


Mix the potatoes with the spices, eggs, cheese and matzo flour until you have a compact mixture. Warm the oil in the pan at least 10 minutes before starting the cooking. Make by hand a small ball of latkes and add it to the frying pan. Turn it on both sides until perfectly cooked.
Put each latkes on both sides on a napkin in order to absorb the extra oil.
Serve it warm, accompanied with a fresh cold plain yogurt topping.

Preparation time
15 minutes

Cooking time
45-50 minutes

Serves: 15 small latkes

Bon App├ętit!

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