5 Latke Recipes to Try This Hanukkah
The Hanukkah season is upon us, which means it’s latke time!
For those of you who don’t celebrate the Festival of Lights, do you really need an excuse for fried potato deliciousness? Here are a few recipes to try this season:
We promise we’ll get you a good and traditional recipe, but first take a look at this crispy orange butternut squash number from Elana’s Pantry:
4 cups butternut squash
1 small onion
grapeseed oil for frying
Peel and grate your squash and onions and mix together with whisked eggs. Form 3-inch patties from the squash-onion-egg mixture. Heat the grapeseed oil in a large skillet and fry patties until golden brown, then flip patties to brown the other side. Remove from pan and drain excess oil with a paper towel-lined plate. Excellent with sour cream or applesauce.
1/2 medium onion
3 large russet or Idaho potatoes (about 3 pounds)
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic
1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish
With a box-grater or food processor, coarsely grate onion and drain grated onion in a colander. Repeat this process with peeled potatoes. While those are draining, mash garlic and salt into a paste. In a large mixing bowl, beat eggs and whisk in flour, cheese and garlic. Squeeze as much liquid as possible out of the onion and potatoes and add to mixing bowl. Season with salt and pepper and mix well. In a heavy skillet, heat equal parts oil and butter over medium-high heat. When the pan is hot, drop in portions of the mixture and flatten with a spatula so they make 3-inch pancakes. Fry each side until golden brown and drain on paper towels. Sprinkle with parsley before serving.
Friedman recommends serving these with his creamed spinach dip.
2 lbs. sweet potatoes
1/4 cup milk
1/3 cup matzoh meal or flour
1 teaspoon baking powder
1 teaspoon curry
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/8 teaspoon fresh ginger
1/4 teaspoon garlic
Peel and grate sweet potatoes and apple. Squeeze out as much moisture as you can. (with cheesecloth, paper towels, dish towel) Beat eggs and add to potato-apple mixture one egg at a time. Add milk and flour/matzoh meal and baking powder. Mix well and add in spices. Heat oil in skillet and fry each side of 3-inch pancake until golden.
If your diet forbids animal products, try this egg and dairy-free version from Veganomicon:
2 1/2 lbs Russet potatoes
1 small onion
1/4 cup potato or corn starch
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups matzoh meal
Grate potatoes and onion. In a large mixing bowl, add starch to grated potato and onion. Add salt, pepper and matzoh and mix well. Set mixture aside for about 10 minutes, or until mixture gets sticky. Heat vegetable oil in a skillet over medium-high heat. With wet hands, form golfball-sized portions and flatten in skillet. Fry each side about 4 minutes, or until golden brown. Flip pancake and repeat frying on other side. Drain excess oil from pancakes on a paper towel.
And a classic recipe from Joan Nathan on Saveur:
2 1/2 lbs starchy potatoes
1 medium onion
Kosher salt to taste
6 tablespoons chopped chives
3 tablespoons matzoh meal
2 large eggs, beaten
white pepper to taste
vegetable oil, for frying
Alternate grating the potato and onion over a mixing bowl. Sprinkle mixture with salt, set to drain in a colander over another bowl and squeeze out as much liquid as possible. Let potato liquid settle so that starch separates from liquid. Pour off the liquid and add starch to mixture. Add chives, matzoh and eggs as well. Add enough oil into a skillet to fill it 1/4-inch deep and heat to medium-high heat. Form mixture into little balls and drop in the skillet, flattening them with a spatula. Fry each side until golden brown. Drain excess oil on a paper towel-lined plate and serve with sour cream or applesauce.
Photo by elanaspantry via Flickr.