X

Subscribe to Kosher Like Me weekly newsletter so you won't miss a thing.
We promise that it's painless and we'll NEVER share your info.

EST. 2011 BY LIZ RUEVEN
Sizzling Latke Variations for Chanukah

Sizzling Latke Variations for Chanukah

Chanukah, Hanukkah, Hannuka, however you transliterate it,  it spells L-A-T-K-E  deliciousness for all eight nights of celebration.

Starting with the perfect traditional potato latke (pancake) and winding our way from savory to sweet, we’re providing a range of flavors and ingredients for you to sizzle at home as you celebrate.

As always, thank you Marcia Selden Catering, for your inspired recipes.

Selden describes latkes as quite possibly, the perfect party food,  “Who doesn’t love potatoes, especially ones that can be made topped with or made with so many different ingredients ?!  Make ‘em small and serve as an hors d’oeuvre with toppings such as crème fraiche and smoked salmon or caviar, or make them large as a side dish to brisket, roast chicken, steak etc. No one can eat just one!!!”

Marcia’s Best Latkes
48 mini or 20-24 large
Here’s the perfect, traditional potato latke from a real maven. If you want to stick with the basics, serve this with homemade applesauce and you will thrill everyone at your table.

This potato latke recipe is non-dairy (pareve).

Ingredients

  • 4 med. potatoes (2 lbs.)
  • 2 tsp. baking powder
  • 1 small grated onion
  • 1 egg beaten
  • 1/3 C. flour
  • 2 thinly sliced scallions
  • 1 tsp. salt
  • dash pepper

Instructions

  1. Grate potatoes and cover with iced salt water in a large bowl.
  2. Drain well and squeeze out all of the liquid possible. Grate and drain juice from the onion. Add the egg, grated onion (drained) flour, scallions, salt and pepper to grated potatoes.
  3. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Working in batches, spoon batter in the desired size pancake, and pat down gently with a fork. Reduce heat to moderate, turn over and cook until the undersides are browned, about 5 minutes more.
  4. Transfer to paper towels, drain well and season with salt.
  5. Add more oil to skillet as needed.
  6. Keep latkes warm on a wire rack set in a shallow baking pan in the oven.
  7. These are best when served fresh and hot out of the oven with homemade apple sauce or thick rich sour cream and chives.

Notes

In general, one potato yields 2 large latkes.

latke 1

Spinach and Zucchini Latkes
These veggie packed latkes are more green than potato and are deliciously savory. Enjoy them with sour cream topping, below, if you want to go dairy.

These latkes are NON-DAIRY (pareve)

Ingredients

  • 2 C. blanched and chopped fresh baby spinach
  • 2 C. zucchini
  • 1 lb. Yukon Gold potatoes peeled
  • 1 large onion
  • 2 large eggs
  • ½ C. matzo meal
  • 2 Tbs. thinly sliced garlic
  • 1 tsp. freshly ground pepper
  • ½ Tbs. Kosher salt
  • Canola oil

Instructions

  1. Grate the potatoes, zucchini and onion in food processor.
  2. Squeeze out as much liquid as possible. Place the grated mixture in a bowl and add the spinach, egg, matzo meal, garlic, salt and pepper. Mix well.
  3. In large, non-stick skillet, heat enough oil to cover bottom of the pan on medium high heat.
  4. Spoon the batter (about 2 Tbs. per latke) into pan, being careful not to crowd the latkes.
  5. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven until all pancakes are fried.
  6. Drain on paper towels and keep warm on a wire rack in the oven on low heat. Serve with herbed sour cream.

Herbed Sour Cream
Ingredients
  • 1 C. sour cream
  • 2 Tbs. each-chopped flat-leaf parsley, chives, fresh dill
  • 1 Tbs. lemon juice, plus 1 tsp. finely grated lemon peel
  • Kosher salt and pepper

Instructions

  1. Combine all ingredients in a bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use. Can be made up to 2 days in advance.

latke 5

Sweet Potato, Caramelized Carrot and Apple Latkes
These colorful gems utilize the best of fall crops, and they’re gluten free too!

These latkes are dairy free (pareve) and gluten-free.

Ingredients

  • 3 peeled & grated carrots (about 2 C.)
  • 2 Tbs. balsamic vinegar
  • ½ C. grated onion
  • 3 eggs
  • 3 sweet potatoes, grated (about 5 C.)
  • 1 C. grated apple, a tart variety such as Granny Smith or Braeburn
  • 1 tsp. nutmeg
  • 1/3 C. potato flakes
  • 1 tsp. each Kosher salt and pepper
  • canola oil

Instructions

  1. Preheat oven to 425 F.
  2. Mix grated carrots and balsamic vinegar and place on Silpat lined baking sheet. Roast for 5-6 minutes.
  3. Grate sweet potatoes and apples (in this order to keep apples from oxidizing). Roll mixture in a clean dish towel to squeeze out excess moisture. Combine with carrots, grated onion, eggs, potato flakes, and a pinch of salt and pepper.
  4. In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet).
  5. Drop batter by large spoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly.
  6. Drain on paper towels placed on a wire rack.
  7. Serve hot with apple, walnut and pomegranate compote (find recipe below).

Notes

The Apple, Walnut and Pomegranate Compote (below) is bursting with flavor and works perfectly here. This compote may be made in advance.

5 Comments

  1. These recipes look wonderful, my mouth is watering and since I am hosting my book club which we dubbed: “Latkes and Literature” for next week, I better get grating! Thanks for the great ideas!

Leave a Reply


Fatal error: Switch statements may only contain one default clause in /home/koshjoh4/public_html/wp-content/themes/KosherLikeMe/pdf/mpdf/mpdf.php on line 1419