Hanukkah is just days away, and to kick off the eight-night Jewish festival of lights, here’s a delicious recipe that reinvents the classic and easy potato latkes with pickles.
Food blogger Amy Kritzer Becker, known for her Jewish cooking on “What Jew Wanna Eat,” talks about fried pickle latkes and how she first came up with this clever culinary mashup on “Good Morning America.” told.
“Pickles and pickled vegetables are a staple of Jewish cuisine. They’re found in everything from Jewish favorite deli dishes to sabichi sandwiches.” Israel. So it made sense to combine my love for pickles with my love for latkes,” she said.
Kritzer, who often ate ranch-soaked fried pickles as a late-night snack when he lived in Texas, said he realized that “latke dough could be the perfect dough for fried pickles.”
“The best latkes are crispy on the outside and soft on the inside, giving the pickle slices an extra crunch,” she explained. “We dried the pickles well and coated them with a small amount of potato starch to maintain the crispiness of the latkes.”
I also added spices inspired by fried pickles to the raw potato mixture.
Pickle and potato latkes recipe
Check out the complete recipe on how to make fried pickle latkes. here.
Here are the ingredients you need to recreate this dish at home:
5 cups (about 2 pounds) russet potatoes, washed
2 eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch (optional)
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 to 4 kosher dill pickles, sliced 1/4 inch thin and well dried
1 teaspoon potato starch
1/2 cup canola oil
Click here for complete preparation and cooking instructions. What Jews like to eat.
This article was originally published on December 9, 2020.
Hanukkah fried pickle latkes recipe originally appeared goodmorningamerica.com
