High-starch potaoes (like russets or yellow flesh) are the best choice when making latkes. Popular in Ashkenazi Jewish cuisine, they’re traditionally prepared to celebrate Hanukkah. Keep a splatter guard handy to […]
The Goldmans’ Latkes
Fritters
Latkes
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 […]
Onion Bhajis
At their best, onion bhajis (or bhajia or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too […]