Want to know how to make the most popular Latkes in Tel-Aviv?
Here you have the easiest recipe for a special happy last day of our holiday…
BATATA'S LATKES
BATATA is a nickname in Israel for ONE Sweet Potato.
BATATOT – is the plural name for MANY of them.
For 30 Latkes…
2.75 lb. Sweet Potatoes (1.65 lb. - After peeling and cooking)
2 tsp. Soy Sauce
3/4 Cup (0.22 lb.) All-Purpose Flour
1 tsp. Sugar
1 tsp. Salt
1/2 tsp. Black Ground Fresh Pepper
Butter for frying (I mix the butter with a LITTLE BIT of oil..)
For Sauce:
3/4 Cup Chopped Chives or Green Onion
0.5 lb. Sour Cream
1/3 Cup Mayonnaise
Salt, Ground Fresh Pepper to taste
1. Peel the Batatot and cut into big cubes.
2. Cook in hot water or steam until very soft.
3. Drain the Batatot in a collander for up to 2 hours (or you can leave them in a colander in the Refrigerator all night).
4. Move Batatot to a bowl and add the Soy Sauce – stir with hands..
5. Continue to add gently Flour, Sugar, Salt, Pepper until homogenous. Take out black or hard pieces. The dough must be soft and a little bit sticky. If it's too sticky, add some flour.. Don't stir too much. We don't want it too sticky.
For the Sauce:
Add all ingredients and Salt/Pepper to taste. You can add some Lemon Juice and Mustard to taste.
The frying:
Warm the Butter in a Teflon Frying Pan, on medium heat. Make the Latkes with wet hands.
Warm the Butter in a Teflon Frying Pan, on medium heat. Make the Latkes with wet hands.
Because the dough is sticky it will take 2-3 latkes to know the work…don't worry, can't be bad…Fry in two sides until golden but do not burn!
If not eating immediately, cover in plastic and keep in refrigerator up to 2 days. You can reheat again in oven on medium heat of 350 F. Don't dry them. And do not warm them in the microwave. Serve hot with the sauce.
Still Happy Chanuka !
Yours,
Nitza Gilad from the Israeli Consulate in Chicago