Potato and Rice Flour Latkes....
Latkes are potato pancakes that are prepared by Ashkenazi Jews as a part of the Hanukkah festival since the mid-1800s, but the connection actually goes back to at least the Middle Ages.
Latkes need not necessarily be made from potatoes. Earlier day before the potatoes were introduced, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the availability of the local ingredients. Numerous modern recipes call for the addition of ingredients such as onions and carrots. The word latke itself has derived from the Russian word 'ladka', 'oladka',"small pancake". The word leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym levav means "heart".
I have adopted this recipe for the net...
Very quick and easy to make and ingredients are easily available in the kitchen. Taste good with garlic and mustard flavoured yogurt sauce.
1 large potato peeled and grated and excess water squeezed out ( Here instead of the raw potato, I have used half boiled potato)
1 large onion chopped finely
1 cup Rice Flour
Salt to taste
1/2 tsp Pepper powder
Oil for frying
Take a mixing bowl, Add potato, onion, eggs, flour, salt and pepper. Mix well. Heat a skillet. Add a tbsp of oil. On a low flame, heat the oil. Place 1 large tablespoon of the batter on the skillet. Press and flatten the batter. Fry it until golden brown from both the sides. Drizzle more oil if required. Remove it from the skillet and place on paper towels to drain excess oil. Continue with remaining batter until done. Serve it with garlic and dejon mustard Yogurt sauce...
1/4 cup Yogurt
1/4 tsp Garlic paste
1 tsp Dejon Mustard paste
Salt to taste
1/4 tsp Pepper powder
Mix all the above ingredients well.