Tex Gourmet

Gourmet Recipes & Gifts

Grater

A latke-kugel otherwise known as a large, thick potato pancake that needs to be cut in squares or wedges is just a larger potato pancake. Mama's version of the easy-to-make Chanukah recipe is a bit different.

A "kugel" is the Yiddish word for "pudding." It usually refers to a pudding made either with potatoes or with noodles. "Lake" is the Yiddish for "potato pancake," one of the traditional foods prepared by Eastern Europeans Jews for Chanukah. The latke is cooked in oil and so reminds us of the oil found by the Maccabees, which burned miraculously for eight nights.

Latke Kugel Recipe:

Ingredients

4-6 large potatoes
2-3 eggs
1/4 cup matzah meal
1 tablespoon wheat germ
1 teaspoon salt (more or less)
1 tablespoon honey
Oil for frying - or a mixture of oil and margarine

Instructions:

Peel and grate the potatoes, and drain the liquid through the sieve into a bowl, but reserve the potato starch at the bottom of the bowl after pouring off the liquid. Then mix the eggs, matzah meal, wheat germ, salt, and honey with the grated potatoes and potato starch. Add more matzah meal if the mixture is too loose.
Heat oil in a large frying pan. When the oil is hot, pour the entire potato mixture into the pan and brown over medium heat. Carefully lift the sides and bottom with a spatula to make sure there is enough oil. Lower the heat, and cover the pan.
After the latke-kugel has a crisp crust and is set and partially cooked, then carefully slide the latke-kugel onto a plate larger than the pan, using a spatula to help detach the crust from the pan. Place another large plate gently over the latke-kugel, and invert them so that the uncooked side of the latke kugel is now on the bottom of the second plate, with the browned crust on top. Slide the latke-kugel carefully back into the frying pan (add more oil if necessary) and raise the heat. After browning the bottom crust, cover the pan, lower the heat and cook the latke-kugel until it is cooked through thoroughly. Keep checking so that the bottom doesn't burn. About 30-45 minutes.
When cooked, remove the entire latke-kugel onto a large plate and serve by cutting into wedges.
If you prefer baking, pour oil and then the entire potato mixture into a baking pan (round or square or rectangle). Bake in a 350 degree oven for about 1 hour or until there is a crisp crust around the sides and bottom of the latke-kugel.

Papa's Latkes

Ingredients:

Instructions:

1. Peel potatoes, wash in cold water, grate finely.

2. Grate onion on larger side of grater.

3. Beat 2 eggs and add to mixture.

4. Blend in matzoh meal, and salt and pepper to taste with other ingredients.

5. Heat 1" layer of vegetable oil in a large frying pan. Drop in 1 heaping tablespoon of mixture for each latke, and when it sizzles turn over until it's crisp and golden.

6. Drain on paper towels.

7. Serve with sour cream or applesauce.

You might like to add parsley, dill, apples, raisins, cinnamon - or even cayenne pepper to your latke recipe.

Serves about 6 people, depending on their appetites.

Enjoy!

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Dorit Sasson is a freelance writer, educator and founder and director of the New Teacher Resource Center.

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