Latkes!

[technocracygirl]

I made my first ever batch of grown-up latkes! See, I've never bothered before, or just had some from Mom or my sister. But Latke Night is one of those things which must be done, so tonight was latke night.

The recipe I found needed another egg, I think. It jsut didn't bind quite enough. And if there's more egg, I think the latkes themselves will come out better; less of this too-thick on one side and too-thin on the other.

We also made cottage-cheese-and-matzah-meal latkes, which get fried in oil like potato latkes, but are otherwise dissimilar. They were surprisingly good. And they will probably re-heat well, which I'm certain that the potato ones will not. (Which was why we ate all the potato ones and save most of the cheese.) Again, they could have done with more egg.

Also, when the latke recipe says, "Serves 4," apparently, what it means is "Serves 4 as the entire freaking meal" because I cut the recipe in half and wanderingfey and I had nothing but latkes and applesauce for dinner. Tasty, but really heavy.

Happy Hannukkah, y'all!

Comments

[vito_excalibur]

I'd never heard of cottage-cheese-matzoh-meal latkes! Are they a traditional thing? What does the texture end up like?

[technocracygirl]

Apparently, they're from Russia. (I got a Jewish cookbook from DK, and in addition to the gorgeous pictures, they really try and showcase recipes from all over the world, which is awesome.) It says they're traditional there, but, like you, I'd never heard of them before.

They smell like Passover before they're fried, and don't smell like much afterwards. It's hard to describe how they taste; there wasn't much there, but it was still really satisfying. They were a little dry, but they were fabulous with the addition of applesauce. Despite the dryness, they didn't fall apart entirely; there was just enough liquidity to make them deliciously mealy inside the fried outer shell.