Tuesday 11 December
It's the fourth night of Chanukah, and we finally got around to having latkes.
We have long depended on ClaudiaRoden's simple and straightforward recipe, but we have to admit: it depends on perfect conditions,
which we rarely have. So to avoid latkes that are raw in
the middle, we tried this new approach.
We halved the recipe, used yukon
golds, and had sieved panko as the breadcrumb element. And since we left the latkes in the oven for a
while, they were definitely cooked in the middle.
Served with drained yogurt cheese
and lox, these were quite good. But next year, I
think we might try asking Joel's mother Noony for her treasured recipe.
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