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The classic potato latke is synonymous with Chanukah. Fried in oil, these potato patties are ripe with symbolism and tradition.
Serve 2 per person
1 red potato, peeled
2 golden potatoes, peeled
1 small onion
1 egg
1 tablespoon Gefen Salt
1 teaspoon black pepper
1/4 cup oil, such as Gefen Canola Oil, for frying
1 tablespoon Glicks Flour or ground flax seed, as binder
Coarsely grate the potatoes and onion. Mix in the other ingredients.
Pour 1/4 cup oil into a frying pan on the stovetop on low heat. Scoop the mixture in the frying pan; flatten each scoop into a pancake. Fry each latke three minutes per side or until dark brown and crispy.
Recipe excerpted from A Kabbalah of Food (Monkfish Book Publishing Co.). Photo by Shneur Menaker. Food Styling by Andrea Lubrano-Goldstein
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