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I've finally convinced myself to cook this Hanukkah, although in a completely diet-mood. However, once I ordered my first sufganyot from Benedict Berlin , I instantly switched to the holidays mood and succeeded to create even a new latkes recipe that I am happy to share it now. Although the holidays are long over, you can eat those latkes on other occasions too, as it makes it a good companion to regular meals all round the year.  Ingredients 18 small potatoes peeled 2 small onions shredded 3 medium-size eggs beaten 1 cup matzo flour 1 cup shredded Emmentaler or yellow Cheddar shredded cheese 1/2 teaspoon salt 1/2 teaspoon Ras El Hanout, from Spice Kitchen UK , received as their Brand Ambassador 1 big cup of oil for frying 1 small carrot to keep it in the frying pan in order to avoid the sticky burning of latkes (it is a traditional tip among Jewish food bloggers and it works) 5 tablespoons of plain yogurt for serving Directions Mix the potatoes with the spices, eggs, cheese and m...

Is that time of the year when the oil is frying hot, the candles for the 8 nights are ready and the presents for children are wrapped and ready to be given. And so are the usual Chanukah stories told around the burning candles. First time after the birth of the baby, I was finally able to be full time in the kitchen, trying various classical recipes, to whom I gave, as usual, some special tasty flavor. As for now, I recommend three easy recipes that can be prepared in less than one hour, that will bring you the full (oily) taste of Chanukah. A great company for the Hanukkah lights. For all recipes, be ready to have some extra reserves of cooking oil - canola and sunflower are both fine - as well as special kitchen paper towels for absorbing the extra oil from the latkes and the sufganiyot. Also, keeping a baby carrot in the frying pan would prevent the burning of rests to get together. Cheesy potato latkes Ingredients 4 medium size potatoes - grated 100 gr. Grana Padana grated cheese 2...