Recipe for Lattkes in Yiddish courtesy of Jiddisch.Org
 Lattke Recipe in Yiddish A lesser known story from ancient texts tells of the beautiful widow Judith who plied enemy Assyrian General Holofernes with cheese and wine until he fell into a drunken stupor. Judith beheaded the general in his sleep, and his soldiers fled in fear, thus saving her people from the Assyrians. This story is the subject of much renowned artwork.
Latkes were originally symbolic of the cheesecakes served by the widow Judith, and later evolved to the potato/vegetable fried latkes most known today. Many cheese and dairy dishes are consumed in memory of brave Judith.
The Spelling of "Lattke" varies. Most know "Latke" in America and parts of Mississippi (hahaha)! "Lattke" is the Yiddish variety.
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Potato Lattkes
5 medium potatoes
4 egg(beaten)
1 onion (optional)
pinch of salt
oil for frying
freshly ground black pepper (for savoury Lattkes)
ground cinnamon, apple puree and sifted icing sugar (for sweet Lattkes topping)
Pinch of Nutmeg (optional)
1/4 cup flour
vegetable oil
Peel and coarsely grate the potatoes.
Mix it all in a blender with the beaten egg, onion, nutmeg, salt, pepper, and flour.
Drop teaspoon size pancakes into hot vegetable oil in your frying pan.
Brown on both sides.
Serve with applesauce, sugar, cinammon or anything else that gets your dreidel spinning...mmmmmm good...
Makes 20 good thick lattkes.
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