Recipe courtesy of Sharon Hazan
and
Jack Hazan
Recipe courtesy of Sharon Hazan
and
Jack Hazan
Watch how to make this recipe.
Edgeh
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 to 15 potato pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 205 mg
These Syrian-style potato pancakes are a cherished recipe passed down to me from my mother, a dish that captures the essence of our family's culinary heritage. Crispy on the outside and tender on the inside, these edgeh (also spelled ejjeh) are more than just a side dish – they are a celebration of tradition and a testament to the comforting power of home-cooked food. Made with simple ingredients and a dash of love, they bring warmth and cultural richness to the spirit of Hanukkah, the Jewish festival of lights! Whether you're familiar with Syrian cuisine or trying it for the first time, this recipe offers a delicious window into the flavors of a land that's close to my heart.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 to 15 potato pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 205 mg
Ingredients
Directions
- Shred the potatoes with a box grater over a clean kitchen towel or piece of cheesecloth. Sprinkle with 1/2 teaspoon of the salt and squeeze out the liquid until it's dry.
- Whisk the eggs in a large bowl, add the potatoes to the egg and mix to combine. Add the onion, flour, baking powder, pepper, allspice, cinnamon and remaining 1/2 teaspoon salt.
- Heat the oil in a skillet over medium-high heat. Scoop 1/4-cup portions of the batter into the skillet, making 4 cakes at a time. Lightly press down with the spatula to make them thin and even. Cook the cakes until brown and crispy, 2 to 3 minutes per side. Transfer the cakes to a baking sheet lined with paper towels. Finish off with a sprinkle of salt. Repeat with the remaining batter, adding a little more oil if necessary. Serve warm or at room temperature.
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