{"id":3546,"date":"2009-12-15T12:36:44","date_gmt":"2009-12-15T17:36:44","guid":{"rendered":"http:\/\/asweetlife.org\/?p=3546"},"modified":"2016-01-26T06:16:09","modified_gmt":"2016-01-26T11:16:09","slug":"leek-latkes","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=3546","title":{"rendered":"Leek Latkes"},"content":{"rendered":"

The zucchini latkes<\/a> recipe we posted a few days ago is delicious, and a perfect low-carb Hanukkah option.\u00a0 Jess told me, however, good as the zucchini latkes are, they don\u2019t really give her the feeling of latkes like her grandmother, Bashy<\/a>, used to make.\u00a0 Bashy made latkes year-round, not just on Hanukkah.\u00a0 She wasn\u2019t a good cook, but she cooked a lot, and with a lot of love.\u00a0 Jess always says that if Bashy had bothered to mix her latkes batter (she pronounced them lat-KEYS<\/em>), they would surely have been tastier.\u00a0 Instead, Bashy dumped the ingredients together, fried up potato latkes at lightning speed, and served them sitting in a puddle of vegetable oil. Jess told me she’d put so much cinnamon-sugar on Bashy’s latkes that the lack of mixing and the excess oil weren\u2019t even noticeable.<\/p>\n

With latkes on the brain, I decided to try to make some for Jess that would remind<\/em> her of Bashy\u2019s latkes, but not taste like them.\u00a0 I-of course-skipped the cinnamon-sugar and served them with sour cream.<\/p>\n

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