Try this savory twist on a traditional potato recipe.
- 4 medium potatoes
- 3 Tbs olive oil
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- oil for cooking
- Peel and finely shred potatoes.
- In a mixing bowl combine the potatoes, olive oil, eggs, garlic, rosemary, thyme, and salt.
- Press the potato mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
- In a large skillet heat cooking oil over medium-high heat.
- Carefully slide latkes into the oil.
- Cook over medium-high heat about 2 minutes, or until latkes are golden brown on each side.
- Drain on paper towels and keep warm until ready to serve.
Note: Traditional latkes are served with sour cream or apple sauce. You may wish to omit this topping.
If you don't have fresh herbs you may use dry. Follow this rule of thumb when making substitutions: 1/3 tsp dried herbs = 1 tsp fresh herbs.
When traveling in Rome you can find excellent Kosher food. Not far from the Great Synagogue of Rome is an excellent Kosher restaurant. The Giggetto al Portico d'Ottavia, is worth a visit. The classic Roman antipasto of fried zucchini flowers are delicate and bursting with flavor. If you want a unique dish try the anchovies and artichokes alla giudia. The oven roasted lamb harkens back to ancient Roman cooking traditions. The desserts are mouth-watering and made on site.
Bella Italian Food Recommends
A.J.I Hand Painted Oval Latkes Serving Plate, Designed By David Heger
A terrific hostess gift. This platter is 13 inches long. That's large enough to hold a mountain of latkes!