Monday, December 12, 2011

Writers and editors on food 7: Gillian Polack

Gillian Polack's published writing includes two novels, two anthologies, a cookbook, fifteen short stories and a slew of articles. She was shortlisted for a Ditmar for one of the novels and one of the anthologies and she won a Special Achievement Ditmar for one of the banquets featured in the cookbook. Gillian has a doctorate in Medieval history from the University of Sydney, and advises writers on use of history in their fiction.

Gillian's latest non-fiction book is Historical Feasts, available at it

Her delicious Hanukkah recipe for latkes is a family recipe.

Gillian's latkes
This is not only seasonal, but with a little twist that makes it purely Australian!
2 big potatoes (grated)
1 big onion (chopped fine)
2 big eggs
plain flour (just enough to keep to mix from becoming too moist)
salt and pepper (or lemon juice and just a dash of chilli – this is the Australian twist)
oil for frying (canola is best)
sour cream
Mix the potato, onion, egg and seasoning. Keep the flour aside to add when the mixture gets running.
Heat the oil in a pan (how much oil you use depends on you – they are nicer deep fried, but healthier fried in almost no oil at all).
Put the mixture into the pan using large spoons and flattening each spoonful before moving to the next. Don’t cook too many at once.
Remove when golden-brown and drain on paper towel. Eat while super-hot and crisp (don’t let them sit!) with a dollop of sour cream.

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