The two foods high up in the popularity stakes at Chanukah are doughnuts and potato latkes – oil being the key ingredient. There’s a beautiful biblical story which highlights the ‘miracle of oil’ so why not embrace the tradition and indulge a little. We’ve chosen a recipe using sweet potato with one ordinary white potato mixed in for texture, but if you want to go old school, you can use just your every day potatoes (drained a little after grating to avoid a watery mixture) and enjoy. These make a fantastic lunch – just present them on a platter and watch them disappear or as a side with a grill or roast chicken!
We have used a combination of both orange sweet potato and white potato, but you can easily use one or the other, depending on taste and what texture you like.
Quantity – makes about a dozen depending on size
700g of potatoes (1 sweet potato + 2 small white), coarsely grated
½ cup cornflour
1 egg, lightly whisked
¼ cup olive oil (little more for batches if needed)
Salt and black pepper
- Combine the grated potato, cornflour and egg in a large bowl. Add salt and freshly ground pepper to taste and mix through.
- Heat oil in a frying pan over a medium-high heat. Add 4 – 6 heaped tablespoonfuls of potato mixture into pan (sides not touching). Press down with a spatula. Cook for approx 2 minutes each side or until golden. Transfer to a baking tray lined with paper towels. Repeat until all done.You may need to give the mixture a quick stir before each batch.
- These can be kept warm in the oven whilst you are finishing off your batches.
- Serve on a platter sprinkled with chives, a little sour cream on the side if you wish, or just as they are. Bon appetite and Happy Chanukah!