Food is one of the best ways to nurture people but also remember those who we loved.
We are in the middle of the Jewish holiday of Hanukah. I’m not Jewish, but my much loved sister in law Bobra Fyne was. She was great at describing the customs surrounding the holiday and was a brilliant story teller (she was one of my favourite people in the world).
She also shared my family’s love of carbs and was an amazing cook, and so I made these as a way to remember her.
This is a simple recipe from Claudia Roden’s The Book of Jewish Food. While grating the potato is a bit of a faff the results are delicious served the traditional accompaniments of sour cream or apple sauce. Similar to a potato rosti, they can be served as an appetiser or side dish.
1 Tsp Salt
Oil for frying
- Peel and grate the potatoes, rinse in cold water to remove the starch.
- Drain in a colander. Depending on the type of potatoes you use, you might need to put the grated potatoes in a clean tea towel and squeeze out the excess liquid. Transfer to a large bowl
- Lightly beat the eggs with the salt and add to the potatoes. Mix until combined
- In a large pan, add just enough oil to cover the base and heat over a medium heat
- Add a tablespoon of the potato mixture to the pan at a time and flatten slightly so they cook evenly, (they should be thin enough to make sure you don’t have raw potato in the middle)
- When brown, turn with a spatula and cook until brown on he other side
- Drain on kitchen paper and serve while hot