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Winter sunshine latkes

Time 40 minutes
Yields Serves 12
Winter sunshine latkes
(Bob Chamberlin / Los Angeles Times)
Print RecipePrint Recipe

We call these Winter Sunshine because they look like glowing little suns -- perfectly appropriate for the Festival of Lights. They can be fried in advance and reheated in the oven (here’s a tip: to know when the oil is ready for frying, place a sliver of carrot in the oil, and heat till small bubbles form around the edges of the carrot).

From the story: For Hanukkah parties fried foods are a must

1

In a large bowl, mix together the grated, well-drained potato, sweet potato, parsnip and carrot. Add the eggs, flour, baking powder, salt, pepper and parsley and mix well.

2

Pour one-fourth inch of olive oil into a large skillet and heat over medium heat until hot. To form each latke, use a one-fourth-cup measure or ice cream scoop to scoop up the mixture, then flatten it out in your palm, squeezing out the remaining moisture. Each latke will be about 4 inches in diameter.

3

Form and fry a few latkes at a time (being careful not to crowd the pan), cooking them until the edges are crispy and brown, 3 to 4 minutes on each side. Remove the latkes to a rack or paper-towel-lined plate, keeping them warm until all the latkes are fried. The latkes are delicious served with yogurt or sour cream.

Phyllis Glazer is a food writer living in Tel Aviv, and Miriyam Glazer is a rabbi and professor at the American Jewish University in L.A. They are the authors of “The Essential Book of Jewish Festival Cooking.”