recipes

Speedy Lenten latkes

JOY journal

“In America it doesn’t matter where you came from, it matters where you are going.” Condoleeza Rice, former U.S. secretary of state

If Americans can agree on anything, it is food. We like all of it.

This is why one can go to a diner and order hummus tacos with no sense of irony. Or, why latkes, that delicious staple of European Jewish cookery, can turn up in a Christian household’s simple Lenten meal.

Truthfully, fried potato cakes show up pretty much anywhere in the world there are potatoes. With good reason. We all know they are tasty. Top them with grainy mustard. Serve them alongside homemade apple sauce. The possibilities are endless.

Here is a particularly simple way to make them.

Speedy Lenten Latkes

While many latke recipes call for grated potatoes, I like to start with a base of peel-on mashed potatoes. There’s more fiber, a hint of color and no food processor or grater to clean.

Cut about 2 pounds red-skinned potatoes into chunks (removing any bad spots) and place in a large sauce pan. Cover with water, bring to boil and simmer until potatoes are soft.

Drain water. Mash potatoes with 1/2 cup mayonnaise (vegan or non vegan), 2 eggs (substitute with a bit more mayo if you are vegan), 1 yellow onion (finely diced), 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 cup of bread crumbs (use crushed rice-square cereal if you’re gluten free).

Form into latke patties about the size of a deck of cards as you go. For the best browning results, pre-heat a cast-iron skillet, add about 1/4 inch oil (coconut if you’re ketoing; canola is also fine). Fry the patties on medium-low heat for about 4 minutes or until their bottoms are golden brown. Flip and fry the other side.

Line a holding plate with paper towels to absorb oil. Add more paper towels between layers of latkes. Add more oil to your cooking pan as needed.

Eat while piping hot, but save any leftovers in the freezer to thicken a future batch of soup.

Published by JOY journal

A longtime journalist, Nora Edinger also blogs and writes books. Her Christian chick lit and faith-related non-fiction are available on Amazon and on this site. She lives in Appalachia with her family and a goodish puppy named Finn.

27 thoughts on “Speedy Lenten latkes”

  2. Every time I see a post about recipe I feel disappointed in myself. Cooking flummoxes me by a wide margin. I’m afraid to say I am incapable but it is something along those lines.

    Liked by 4 people

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  8. Sounds quite tempting but my Keto way of eating doesn’t allow potatoes. I am, thankfully on a downward slope in my weight loss, after 5 years of trying to wrap my head around losing weight again.

    I have to admit though, those latkes do sound delicious. 😘

    Liked by 3 people

    Reply
  9. Pingback: Speedy Lenten latkes — Nora Edinger — JOY Journal | My Meals are on Wheels

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