Bild des Benutzers Jayne Cohen

Parisian Latke Variation

photo taken by Joey Rozier, on December 4, 2010, CC licensing


At the Sunday organic market in Paris, they don't call them latkes-they say galettes à l'oignon-but trust me, they are latkes. To make them, follow the above recipe, but increase the onion to ¾ pound, replace matzoh meal with about 2 tablespoons or so of grated cheese (such as Parmesan), and decrease salt if necessary, according to saltiness of cheese. Before serving, sprinkle with sea salt.

Sephardic or Askhenazi: 
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