This year I decided to go full out Hannukah- at least my version of full out. I got out the menorah, and called my mom up for her latke recipe.
My Mom suggested to put the potatoes in the blender, if I didn’t want to peel and grate. But we only had 3 potatoes to grate, and my lovely assistant/sous chef April volunteered (to my relief and gratitude), so I went with latkes made with the grated variety. They are so simple to make. I think next time I will try to make them with Zucchini, or Cauliflower perhaps. I stuck to the original recipe, and made a Cranberry-Pomegranate-Orange-Brandy Sauce, and we of course had Sour Cream and Apple Sauce. I also made a delicious Mushroom and Buckwheat Soup that warmed our tummies on a rainy LA eve.
Mushroom Buckwheat Soup
Potato Latkes, with homemade Cranberry-Pomegranate-Orange-Brandy Sauce, Sour Cream and Apple Sauce
Latkes on a plate with Sour Cream and homemade Cranberry-Pomegranate-Orange-Brandy Sauce
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