According to some, latkes originated in Eastern Europe, while others claim they evolved from Italian ricotta pancakes. Regardless, these potato fritters are made by home cooks for Hanukah in Israel and around the world. The ideal latke is plump and creamy on the inside and crispy and lacy on the outside. To get them that […]

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Onion Bhajis

At their best, onion bhajis (or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too thick, the globby mix makes fritters difficult to cook through without burning. Too thin, the batter runs off the onions, and they separate into strands in the […]

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