Potato latkes with sour cream and smoked salmon

Potato latkes with sour cream and smoked salmon

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  • Makes 15
  • 10 minutes
  • 2 minutes


  • 1 kg potatoes, peeled and coarsely grated
  • 1 free-range egg, beaten
  • 1 onion, grated
  • 2 T flour
  • 1 pinch salt
  • 1 pinch white pepper
  • Oil, for frying
  • Sour cream, for serving
  • Smoked salmon, for serving

Cooking Instructions

Mix the potatoes with the egg, onion, flour, salt and white pepper.

Place spoonfuls of the potato mixture into hot oil to make a thin, crisp, golden pancake.

Serve with sour cream and smoked salmon.

TASTE's take:

When the Maccabees regained control of Jerusalem in the 2nd century BCE, they found only enough holy oil in the desecrated Temple to last a day. But miraculously the oil burnt for eight days keeping the flame alight in the Holy Temple until more oil could be found.

Hannukah – the Festival of Lights – commemorates the rededication of the Second Temple. The Festival lasts eight days. Candles are lit each night – from a master candle (shamash) – in a special nine-candle holder – the Menorah. Jews traditionally eat food fried in oil at Hannukah. Ashkenazi Jews, like myself, eat potato latkes.

Hanukkah begins in the evening of Saturday, December 8, 2012 and ends in the evening of Sunday, December 16, 2012.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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