There are a few more days of Hanukah and since Thanksgivukuh is over, and everyone is returning home from the long weekend, we have moved on to our traditional potato latkes with apple sauce. Yes we made sweet potato latkes and posted the recipes on the website but truly, truly they are not the same. Frying sweet potatoes doesn’t give you the same crispiness as a white potato. We had a lot of fun with them and with trying new recipes for a once in a lifetime holiday.
My mother and Sito made the best latkes. In Arabic, we called them edgeh potate, basically a savory edgeh made from potatoes and onions. I loved them as a child with apple sauce and had my Sito make them for me, even in the summer. There seemed to me no end to my appetite for them. I think the secret is in the type of oil used to fry it. Over the years, I have also learned that it has to do with the way you grate the potatoes. When I put the potatoes in the food processor, it was too fine. When I fried them, it didn’t have the same bite as a grated potato.
This recipe, handed down in my family, is very simple and traditional. There is nothing fancy about it, but we love it and I can’t make enough of them. So I posted my Mom’s Edgeh Potateh recipe (aka potato latkes), which makes about 20 small latkes. My mom never added parsley but Ilike the flavor it gives. She always used matza meal to bind, but I think the recipe would work well with flour instead. It's on the Thanksgivukuh Sephardic Style page on our web site, just click here. I hope you love them as much as our family does.