Cook: 25 minutes

Serves: 10-20

Choose unsweetened cucumbers over sweet. These latkes can be re-heated in a warm oven for ten minutes. They also freeze well.

Method:

Grate the potatoes and onions either by hand using the larger grater holes, or alternatively for an easy option, use the food processor.
Squeeze the potatoes and onions until they are as dry as possible with some kitchen paper or a clean tea towel. Do this twice for best results.
Put into a large mixing bowl.
Stir in the eggs, flour, baking powder, fresh dill and pickled cucumbers.
Season well with salt and freshly ground black pepper.
Heat the oil (about 1 cm deep) in a shallow frying pan.
When the oil is hot, add a large spoonful of mixture.
Do not overcrowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Drain on a wire rack.
Continue frying in batches until all the potato mixture has been used up.
Finish in the oven at 200°C for about 10 minutes for a final crisp texture.
Combine the apple purée, dill, white horseradish sauce, pickles and sour cream (if using) and mix to combine. Serve as a dip with the hot latkes.

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Ingredients

Name: Chanukah pickled cucumber latkes with sour cream horseradish dip
Prep time: 20 min
Cook time: 25 min
Yield: 10-20
Ingredients: 5 large potatoes (approx 900g) peeled and grated 1 small onion, peeled and grated 2 eggs 150g self-raising flour 2 tsp baking powder 3 tbsp fresh dill 150g unsweetened pickled cucumbers, (I prefer Mrs Elswood Haimisha variety) finely chopped Salt and freshly ground black pepper Rapeseed oil, for frying Sour cream horseradish dip: 3 tbsp apple purée Sprigs of fresh dill 1 tbsp white horseradish sauce 2 unsweetened pickled cucumbers, roughly chopped 1 tbsp sour cream, optional

5 large potatoes (approx 900g) peeled and grated

1 small onion, peeled and grated

2 eggs

150g self-raising flour

2 tsp baking powder

3 tbsp fresh dill

150g unsweetened pickled cucumbers, (I prefer Mrs Elswood Haimisha variety) finely chopped

Salt and freshly ground black pepper

Rapeseed oil, for frying

Sour cream horseradish dip:

3 tbsp apple purée

Sprigs of fresh dill

1 tbsp white horseradish sauce

2 unsweetened pickled cucumbers, roughly chopped

1 tbsp sour cream, optional

Chanukah pickled cucumber latkes with sour cream horseradish dip

Topics:

Ingredients

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