Bubbah's Latke Recipie

This is my bookcase , with its links from the past my grandmother aka Bubbah and my grandchildren the future.

One of my earliest childhood memories was of the smell of hot latkes bubbling away on the stove at my grandmothers, She didn't just make latkes for Hanukkah, but also to go with salt beef (corned beef in the US) My Grandmother had no food processor, everything was hand made freshly cooked and served to a delighted group of loving and hungry grandchildren. My job as the eldest grandchild was to peel & grate the potatoes.( by hand)

Here is her recipe to serve 4 hungry grandchildren

1 kilo potatoes , she preferred red skin,
2 large onions
1 large egg checked & beaten
25 grms / 1 oz/ 1-2 table spoons fine matzo meal.(you can use flour)
1 -2 Teaspoons salt.
Oil for frying. Vegetable oil

Peel the potatoes and put them in cold water for at least 10 minutes.
Peel and grate the onion , place in large bowl
Grate the potatoes, squeeze out excess liquid,Garndma used a meduim blade on a hand grater
Put the oil on to heat you need it at a medium heat
5 mix the grated potatoes & onion with the egg, salt and matzo meal mix well.
My grandmother would then drop heaped tablespoons of the mixture into the oil, she would lower the heat and my job would be to flatten down the latkes in the oil.
Fry the latkes 4-5 minutes each side.they need to be golden brown but the potato needs to be cooked inside.
Lift out the latkes onto kitchen paper to drain , then my grandmother would sprinkle a little salt on top and serve..

There were never any left !
This recipe has not been adjusted or made healthy as it is a tribute to my grandmother just in the tradition of Hanukkah and the memory of times gone by, to be handed down to the future generations with love

Comments

Its So Easy Being Green, ( or Yellow ) Sorry Kermit!

Zucchini or Courgette if you are European , are a member of the squash family are so versatile , easy to digest, they are available all year round . Health Values Zucchini’s are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. the ideal food for the weight conscious . Versatile Zucchini can be steamed, well seasoned , drizzled with a touch of good quality olive oil and served, they can be eaten raw, baked, fried , griddled. They pair up well with mushrooms, tomatoes, leeks and onions, they are wonderful in quiches , pashdididas. cooked on the griddle, added to soup , as a base of ratatouille. they can be stuffed, sauteed, baked stir fried to name a few ways of cooking them. added to kugels, latkes, and c...

Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup. Chopped liver can be made with any type pf liver but personally I prefer the traditional favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains vitamin C choline, betaine, of vitamin B-12, retinal and vitamin E also of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals Its high in i ron, magne...

Perfect Hot Salt Beef Sandwich When I was twenty I was lucky enough to work a stall in the world famous Petticoat Lane market on Sunday mornings, Back in the day the market was mainly Jewish market traders we were part of the very special history of the East End of London, The excitement, hustle and bustle, comradeship between the stall holders was second to none, we worked all weathers , and shared each other’s joys and sorrows. but the icing on the cake was visiting Blooms on Whitechapel Road after trading had finished for a succulent hot salt beef sandwich, nothing can erase these memories from my mind even though its over half a century ago. When Danny Brummer “Z"L” was running the Deli in Hove Street, I use to cook with him, back in the day we use to pickle our own beef but nowadays you can buy it ready pickled from Gilberts, this is the recipe we used to serve hot salt beef sandwiches to the Brighton and Hove Jewish...

The Kitchen Guru

Search This Blog