I don’t really like doughnuts, certainly not those you can buy in the supermarket, but even the fancy ones that can be found in top notch bakeries are not really my thing.
Even when filled with fancy cream, coated with Belgian chocolate and pistachio flakes, accompanied by a syringe of alcohol, and priced 10 times higher than a regular doughnut that received a shot of phosphorous red jam – they are still just doughnuts.
I much prefer Latkes, and although I don’t have anything against the ones made from sweet potatoes, spinach, leek, lentils, cauliflower etc. I really prefer the traditional ones made from potatoes.
4 large potatoes – enough to fill a food processor
2-3 tsp salt
Ground black pepper
Oil for frying
1. Grate the potatoes in a food processor (or manually if you like hard work) and place in a strainer to let the juices run out
2. Sprinkle liberally with flour and mix
3. Season with salt, pepper and nutmeg
4. Scramble the egg and add to the mixture
5. Fill a tablespoon with mixture, flatten well with a fork and place in the heated oil
6. Turn over when brown, cook other side and remove
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