Tomorrow we light the first candle of Hanukkah, a week-long celebration in which we are encouraged to eat fatty things. This religion does not support dainty waist-lines.
Traditionally, after lighting the candles we used to tuck into freshly made doughnuts, but as I hate the stuff, I veer towards the Eastern European alternative of Latkes. These are made from potatoes- Rösti in all but name.
Here’s our family version:
Makes 12-16 Latkes (depends on how big you like them)
450gr potatoes (ideally waxy ones)
1 finely chopped onion
1 large egg, lightly beaten
½ tsp salt
Oil for shallow frying
Peel the potatoes and grate them (coarsely), transferring to a large bowl of cold water as you grate them
Soak them for 1-2 minutes after you finished grating them, then drain well in a colander
Lay the potatoes on a clean tea towel (or muslin, if you have one), then squeeze out as much liquid as possible. Transfer to a bowl
Add the salt and egg and mix well
Heat the oil in a non-stick frying pan to a moderately high heat, until it’s hot – but not smoking. Work in batches of 4, so you don’t overcrowd the pan, spoon 2 tablespoons (roughly) per latke into the pan, flattening them slightly with a fork.
Reduce the heat to moderate, then cook until its underside is browning nicely (about 5 minutes); turn and do the same with the other side.
Transfer onto a paper towel to drain, and season with salt
If you made them in advance – simply warm them in an oven at about 150 degrees for about 5 minutes.
As for a wine match - sparkling is probably the best, to cut through the fat.