“Every year on Hanukkah, we fry these Hanukkah latkes in goose fat,” says Eszter. “In Hungary, up until 40 years ago or so, deep frying was mostly in animal fat, while the Jews used schmaltz- goose fat. Although there was access to vegetable oil, it was very expensive, and so it was not to be ‘wasted’ on frying. Even the the donuts were fried in fat. “
Because the Festival of Lights is observed for eight days, the Hegedűs- Bodrogi family cooks a variety of fried latkes for the holiday: “We replace the potatoes with beets or pumpkin and fry them in sunflower oil,” says Eszter. “We serve these latkes with Roquefort cheese, sometimes with walnuts, a soft goat cheese, sour cream and garlic.”
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- 500 grams (1.1 lb) potatoes for baking, peeled and finely grated
- 2 garlic cloves peeled and finely grated
- 100 grams (3½ ounces) flour
- 1 egg
- ground black pepper
- 100 grams (3½ ounces) goose fat (or oil)
- 1 garlic clove
- sour cream (optional)
- soft goat cheese (optional)
1. Squeeze well the grated potatoes and transfer to a bowl.
2. Add the grated garlic, flour and egg, season with salt and black pepper and mix to combine.
3. Melt the goose fat in a deep-frying pan.
4. Using a spoon, gently place dollops of the potato mixture in the hot fat and lightly flatten. Fry on both sides until golden.
5. Transfer to a plate lined with paper towels. Brush with garlic clove and serve hot.