Tag Archives: Hanukkah

Rainbow latkes on serving platter

Celebrate Hanukkah at Home With These Vibrant Rainbow Latkes

Although we might not be surrounded by friends and family as we light the Hanukkah candles this year, that doesn’t mean all traditions have to go out the window. Rather, they can be updated with a new vibrant spin: like making rainbow latkes. Step aside boring russet potatoes — your friends the beet, sweet potato, carrot, zucchini and blue potato are ready to steal the latke show. Rainbow latkes are strikingly gorgeous, taste sweet and crisp and are quite nutritious for you too. If you want to connect with friends and family this holiday season but aren’t quite sure how, consider dropping off a box of beautiful, colourful, homemade latkes to brighten their spirits.

Rainbow latkes on serving platter

Vibrant Rainbow Latkes

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: 9 latkes

Ingredients:

Beet Apple Latkes
¾ lb beets (about 3 medium beets)
1 gala apple
2 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Sweet Potato Carrot Latkes
¾ lb sweet potato (about 2 small sweet potatoes)
2 carrots
3 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
¼ tsp sea salt

Zucchini Spinach Latkes
2 medium zucchinis
1 cup baby spinach or spinach leaves
¼ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Blue/Purple Potato Latkes
1 lb blue potatoes
½ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt
¼ tsp black pepper

Rainbow latkes ingredients on kitchen counter

Directions:

1. Using the shredding attachment on your food processor, shred one veggie or fruit at a time and wipe out the food processor before moving onto the next item. For example, shred the beets, place them in a bowl, lightly wipe out the food processor, then shred the apples. Place all shredded vegetables or fruit in their own separate bowls: beets, apple, sweet potato, carrots, zucchini, potatoes and onion. If you don’t have a food processor, you can use a box grater. For the spinach, chop finely or blitz using “S” blade on your food processor.

Rainbow latkes shredded veggies

2. You will have to wring out the excess water from the zucchini and blue potatoes, otherwise those latkes will be too mushy and won’t stick together. You can do this by placing the zucchini and blue potatoes, separately, in kitchen towels or cheese cloth and squeezing the moisture out. Or you can also push the veggies down in your French press or ricer to remove excess liquid.

3. Now you can begin assembling the latkes. Within each of the veggie bowls add the correct amount of shredded onion, whisked eggs, flour, salt, pepper and any other ingredient it may call for.

Rainbow latkes ingredients in bowl

4. Combine the ingredients with your hands and then begin shaping them into latkes. We used a ¼ measuring cup — we like ours the size of a hockey puck, about 3-4 inches in diameter and 1 inch thick.

Related: Traditional Jewish Comfort Food Recipes to Try This Winter

5. If you’re baking them, preheat your oven to 400°F. Line a baking sheet with parchment and pour some oil on the parchment paper and spread it around. This will make the latkes crispy without actually frying them. At the 7-minute mark, flip the latkes, brush the other side with extra virgin olive oil and bake for another 8 minutes.

6. Alternatively, if you are frying them, place a pan over medium heat and add some oil. If you don’t like the olive oil taste, you can use a more neutral one. Slowly put the latkes onto the pan, but don’t crowd them, work in batches. Hear the sizzle and after about 4-5 minutes, flip and continue to fry on the other side until crisp.

7. Place the latkes on a towel or paper towel to sop up the excess oil.

8. Eat as is or serve with applesauce, labneh, Greek yogurt or sour cream.

Like Tamara and Sarah’s rainbow latkes recipe? Try their easy spatchcock chicken recipe or sumac-spiced roasted delicata.

Celebrate the Holidays With Molly Yeh’s Brussels Sprout Latkes

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.

Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!

Related:  Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Host Molly Yeh's Brussels Sprouts Latkes & Balsamic Dijon Sour Cream, as seen on Girl Meets Farm, Season 2.

Molly Yeh’s Brussels Sprout Latkes

Total Time: 35 minutes
Yields: 8 servings

Ingredients:

Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt

Latkes:
4 large egg whites
1 Tbsp fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Hanukkah

Directions:

1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine.

3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

4. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Related:  20+ Hanukkah Decorations You’ll Want to Display All Year Long

Watch the how-to video:


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The Most Delicious Chocolate Babka with a Healthy Twist for Your Hanukkah Party

Babka is an extremely popular Eastern European Jewish dessert, and for good reason. Imagine eating pools of gooey, delicious chocolate alongside crunchy toasted nuts that have been swirled and baked inside a warm, slightly crusty loaf of bread – that’s babka. Obviously, bread + chocolate = two of the best foods on the planet, so it only makes sense to marry them together in baked form. You can also create babka with raisins or cinnamon (or both), but our preference is for chocolate, so we devised a healthy-ish version of the classic. We swapped out white flour and white sugar for more nutrient-rich ingredients – but you won’t taste the difference, scout’s honour! We recommend making a second loaf to ensure leftovers (this version is healthy enough for breakfast, after all).

Delicious Healthier Chocolate Babka Recipe

Servings: 1 loaf
Prep Time: 1 hour + 6-14 hours rising time
Bake Time: 40-50 minutes
Total Time: 2 hours

Ingredients:

Dough
½ cup unsweetened almond milk
1 package or 2 tsp instant yeast
½ tsp maple syrup
7 Tbsp unsalted butter, room temperature, diced into cubes
1 large egg, room temperature
3 Tbsp coconut sugar
1 tsp pure vanilla extract
¼ tsp sea salt
2 ½ cups spelt flour

Chocolate Walnut Filling
⅓ cup unsalted butter, cubed
½ cup coconut sugar
100 grams dark chocolate 70% or higher (approx. 1 chocolate bar), roughly chopped
¼ cup raw cacao powder or cocoa powder
1 tsp cinnamon
½ cup walnuts, toasted and roughly chopped

Syrup
½ cup water
½ cup coconut sugar

Directions:

Dough
1. In a saucepan, gently warm the almond milk, so it’s warm to the touch but not too hot. Take off the heat and add in the yeast and maple syrup. Allow it to sit for 5-10 minutes until it becomes frothy and foamy. If it doesn’t foam up, your yeast may have died or the milk was too hot.

2. Next, combine the dough ingredients by hand, or using a food processor or electric mixer with the hook attachment (we chose the food processor). Whichever method you decide, mix together the butter, egg, coconut sugar, vanilla and salt. In the food processor, pulse on low for about two minutes until the butter is creamy.

3. Gradually begin to add the flour, 1 cup to start. Pulse in the foamy milk-yeast mixture along with remaining flour until the dough comes together to form a ball. If the dough isn’t coming together, add more flour, starting with 1 Tbsp at a time. If it’s too dry, add water 1 Tbsp at a time.

4. Knead the dough by hand on a lightly floured surface or using your electric mixer for about 8-10 minutes, until the ball of dough is smooth and not sticky.

5. Place the kneaded dough in a bowl that’s been lightly oiled or buttered (so the dough doesn’t stick) and cover with a towel or beeswax/plastic wrap. If you can, refrigerate for 6 hours up to overnight. If you don’t have that time, let it rest in the warmest place in your kitchen for an hour, but overnight is best.

Filling
1. Melt the butter in a saucepan, then stir in the rest of the ingredients, except the walnuts, until the mixture is silky and smooth.

Assembly
1. On a lightly floured surface, roll out the dough into a rectangle, approximately 22 x 12 inches. Once rolled out, spread the filling evenly over top, you don’t need to leave a border. Then sprinkle the walnuts all over.

2. Starting from one side, begin rolling the dough into a long log, like you’re rolling up a tortilla or a yoga mat; then stick it in the freezer for 10 minutes (this will help with slicing the dough in the next step).

3. Remove the dough from the freezer and slice the rolled dough log in half lengthwise.

4. Place the two slices right next to each other with the chocolate insides facing up and make an “X” shape (the “X” should be right in the middle). Twist both sides over each other, like a braid or a rope. Place in a bread pan that’s been buttered and covered in parchment paper, you may need to fold it a bit more or squish it into the pan. Cover the babka with a towel and let it rest for 1 – 1 ½ hours so it can rise further.

5. Preheat the oven to 350ºF and bake for 40-50 minutes, until an inserted toothpick comes out clean (unless it punctures a chocolatey area).

6. While it’s baking, prepare the syrup by combining the water and coconut sugar in a saucepan, bring to a boil, then simmer for 4 minutes and whisk until the coconut sugar is completely dissolved. Allow to cool completely.

7. When the babka is out of the oven, generously brush the syrup over the top to help lock in moisture and create a glossy finish.

8. Gently remove the babka from the pan, slice and enjoy. Babkas also freeze remarkably well, so you can make several batches for other occasions.

For more festive recipes, try these 15 delectable Hanukkah doughnuts, plus the only dishes you need for a Happy Hanukkah.

giant latke cake

A Crispy, Potato Latke Cake for a Hanukkah Crowd

A fresh and delicious take on traditional latkes, this pan-fried stack of potato pancakes is made for a Hanukkah crowd. While we love crispy, salty, bite-sized latkes, this larger version is just as delicious and impressive when layered with a sweet and savoury filling of smoked fishpomegranate seeds, shaved apple, fresh fennel and sour cream.  Or customize with your favourite toppings and fillings,  such as apple sauce, sour cream or goat cheese and chives. Sliced and served family style, this beautiful golden stack means less time standing at the stove and more time enjoying your company.

giant latke cake

Latke Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8 to 10

Ingredients:
3 lbs (about 4 large) russet potatoes, peeled, grated
2 medium onions, grated
1½ tsp salt, divided
½ cup all-purpose flour
2 eggs, lightly beaten
¾ tsp ground black pepper, divided
1 cup vegetable oil, for frying
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 large fennel bulb, cored and thinly sliced, fronds reserved
1 apple, cored and thinly sliced
1 cup (about 100g) flaked smoked trout or salmon or whitefish
½ cup pomegranate seeds
⅓ cup chopped fresh parsley
1¼ cups sour cream

Directions:
1. Heat oven to 200ºF. Line a rimmed baking sheet with a wire cooling rack.

giant latke cake

2. In a large bowl, stir to combine potatoes, onions and 3/4 tsp salt. Transfer to a cheesecloth- or kitchen towel-lined colander. Let sit for 10 minutes in sink or nested in large bowl. After 10 minutes, tightly twist cheesecloth or kitchen towel and squeeze firmly to remove as much moisture as possible. Discard liquid.
3. Add potato mixture to the same large bowl and stir in flour, eggs, 1/2 tsp salt and 1/2 tsp pepper.

giant latke cake

4. Heat 1/4 cup oil in large non-stick skillet over medium-high. Add 1/4 latke mixture to pan, spreading to a make a thin, 7- to 8-inch in diameter circle. Fry until deep golden on the first side, about 4 minutes, then flip fry for about 4 minutes longer, until deep golden on the second side. Remove to a plate lined with paper towel to absorb oil for 1 minute, then transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining oil and latke mixture to make 4 latkes. Keep latkes warm in the oven while you prepare the toppings.

giant latke cake

5. For the salad, in a large bowl, whisk together olive oil, lemon juice, mustard, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add fennel, apple, fish, pomegranate arils and parsley, tossing to combine. Set aside 1/2 cup of mixture for the final topping.

giant latke cake

6. In a medium bowl, stir sour cream with reserved fennel fronds.
7. To assemble, dollop cake stand or serving platter with 1 Tbsp sour cream mixture and then top with one latke. Top latke with 1/3 cup sour cream mixture, spreading to the edge, and then top with 1/3 of the salad mixture. Repeat layers finishing with the final latke. For the final topping, top with reserved 1/2 cup salad and a dollop of sour cream mixture. Serve immediately.

After a slice or two of latke cake, satisfy your sweet tooth with some deep fried Hanukkah desserts.

Dulce de leche rugelach

Irresistible Dulce de Leche Rugelach

The recipe for rugelach is an heirloom in many Jewish families. Passed down from one generation to the next, it’s made year after year as a holiday treat. Classic versions are often filled with chocolate or rolled with sticky-sweet strawberry and apricot jam.

This version oozes smooth, creamy dulce de leche, rolled in plump cream cheese-filled dough, with toffee bits for extra crunch. We’re hoping this recipe will start a new tradition for every family looking to make a tasty treat. It’s similar enough to the classic for your grandmother to enjoy, and decadent enough for all your foodie friends to gush over.

Dulce de leche rugelach

Prep: 40 minutes
Total: 2 hours 15 minutes
Makes: 32 rugelach

Ingredients:

Dough:
1 1/4 cup all-purpose flour
1/2 tsp salt
1 tsp cinnamon
4 oz cold cream cheese, cubed
1/2 cup cold butter, cubed
1 egg yolk
1 tsp vanilla

Filling:
1/3 cup dulce de leche
1/3 cup + 1 Tbsp toffee bits (such as Skor)
1 egg yolk

rugelach

Directions:

1. Whirl flour and salt in a food processor. Add in butter and cream cheese, and pulse until mixture is evenly blended and crumbly. Add in egg yolk, vanilla and cinnamon, pulsing until a ball of dough forms in the food processor. Remove dough from food processor and divide into 2 equal portions. Form portions into discs and wrap in plastic wrap. Chill dough in refrigerator for 1 hour.

2. Preheat oven to 375° F. Line a baking sheet with parchment. Remove 1 disc of dough from refrigerator. Roll out into a circle about 12-inches wide and about 1/8-inch thick. With a paring knife, cut the dough along the centre into 16 equal triangles as if you were slicing a pizza. Spread 1/2 the dulce de leche over the dough and sprinkle with 1/2 the toffee bits. Separate 1 piece of dough from the circle. Beginning at the wider end of the triangle, roll toward the tip to form a tight roll. Repeat with remaining disc of dough. Arrange on prepared baking sheet about and 1 inch apart from each other.

3. Mix egg yolk with 1 Tbsp of water. Brush mixture over rugelach. Sprinkle remaining toffee bits over rugelach. Bake until rugelach are golden brown, about 20 minutes. Let cool for 15 minutes before serving.

Looking for more dulce de leche? Try our 15 Sticky-Sweet Desserts with Dulce de Leche.

Latkes

How to Throw a Crowd-Pleasing Latke Party

It’s time to celebrate the season, and what better way to gather friends and family than throwing a party dedicated to one of the most-loved Hanukkah snacks: latkes!

Like all great parties, a latke get-together takes a little planning ahead, and we’ve got five fantastic tips to make sure your party goes off without a hitch.

888_classic-potato-latkes

Make ’em Ahead of Time
As delicious as they are, latkes can be quite time consuming to make. You have to grate the potatoes and the onions, drain, add the flour or matzoh meal, and then fry them in small batches. You don’t want to be entertaining guests while sweating by your box grater. Unfortunately, you can’t make your potato mixture too far in advance or your spuds will oxidize, turning an unappetizing brown colour.

My advice is to make the majority of your latkes hours before your guests arrive and keep them warm in the oven. Place your fried latkes on baking trays in single layers in an oven set to 325° F. As your guests arrive, have enough potato mixture to fry up the last couple of batches. The kitchen is a great place to start the party. When guests come in, they will be welcomed by the delicious smell of crispy latkes being fried. Once you have finished frying the last few latkes, whip off your apron, grab a latke and a drink and settle into the party.

Spiced Apple-Pear Sauce

It is All About the Sauces
No one will argue that half the fun of eating latkes is loading them up with your favourite toppings. Classically paired with apple sauce and sour cream, latkes can really be served with lots of different dippers, so get creative! My bubbie served homemade strawberry apple sauce and now I can’t imagine eating my latkes without it. I recreate this sweet, chunky family tradition every holiday season to share with my friends. Passing on family secrets and stories is a special part of the season, but if you can always create your own traditions. Apple chutney is a great alternative to apple sauce. Think about switching out sour cream for thick Greek yogurt or tzatziki sauce. The possibilities are truly endless.

Don’t Forget the Sides
It’s a good idea to serve latkes with some fresh crudites or salads. Your guests will appreciate having something on the lighter side to eat alongside greasy latkes. Make a cucumber salad with lots of fresh dill and yogurt, or a roasted beet salad with mint. If you want to stick to finger foods, prepare some veggies and hummus or eggplant dip.

Serve Sippers that Pair Well with Latkes
It isn’t a party without drinks. Wines with high acidity and tart drinks are perfect for cutting through greasy latkes. Serve them with a cool, dry Riesling or dry sparkling wine. Cold, crisp lagers are another great option. Have some iced tea or tart lemonade on hand for non-alcoholic options.

strawberry cheesecake Sufganiyots

Don’t Forget Dessert
Latkes are the hero of the party, so you don’t want to outshine them with any big extravagant desserts. Typically, jelly filled doughnuts called sufganiyot are served at Hanukkah, but any little sweets will do the trick. If you are sticking to a Hanukkah theme, make some rugelach or serve some Hanukkah gelt (chocolate coins).

Looking for more delicious recipes? Try our 15 Deep Fried Hanukkah Desserts.

doughnuts strawberry

Must-Make Strawberry Cheesecake Doughnuts

Celebrate Hanukkah with a tray of classic sufganiyot, but with a truly magnificent twist. We take the traditional treat, filled with strawberry jam and dusted with powdered sugar, and amp up the taste factor. Bite into one and you’ll get a mouthful of tart strawberry preserves, plus a soft, creamy cheesecake custard. If you’re a cheesecake lover and doughnut fanatic, this recipe might change your life — or at least make your Hanukkah extra special.

strawberry cheesecake Sufganiyots

Prep Time: 40 minutes
Total Time: 3 hours
Makes: 12-14 doughnuts

Ingredients:

1 cup milk
1/3 cup granulated sugar
1 7-g packet quick-rise instant yeast
1 tsp salt
2 tsp vanilla
1/4 cup butter, melted and cooled slightly
1 egg, beaten
2 1/2 cups flour plus more for dusting
1 cup cream cheese, softened
1/3 cup icing sugar
2 tsp vanilla extract
1 Tbsp milk
3/4 cup strawberry preserves
1 tsp lemon zest
1/2 cup icing sugar

strawberry cheesecake Sufganiyots

Directions:
1. Heat milk in a small sauce pan over low until temperature is slightly above room temperature. Stir in sugar and remove from heat. Pour into the bowl of a stand mixer set with the dough hook attachment, add yeast and set aside until tiny bubbles appear on the surface of the milk, about 10 minutes.
2. Beat in salt, vanilla, butter and egg until smooth. Add in flour and beat on medium high speed until a smooth dough pulls away from the sides of the bowl cleanly and climbs the dough hook, about 5 minutes. Form dough into a ball and place in a well-oiled bowl. Cover with a dish towel and place in a warm place until dough doubles in size, about 1 hour.
3. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until 3/4-inch thick. Using a floured 3-inch round cookie cutter, press into dough and twist to release dough. Place dough rounds on the prepared baking sheet. Re-roll dough scraps one time and repeat.
4. Cover dough rounds with dish towel and set aside in a warm place until dough doubles in size, about 1 hour.
5. Prepare a baking sheet lined with a few layers of paper towel. Pour oil into a large pot until 3-4 inches deep. Set pot with a clip-on thermometer and heat until temperature reaches 350°F. Adjust heat to maintain temperature. Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side. Remove doughnuts carefully using a spider or slotted spoon. Place on paper towel lined surface and allow to cool.
6. To make the cheesecake filling, beat cream cheese with icing sugar, milk, and vanilla until smooth. Place mixture in a piping bag fitted with 1/4-inch piping tip. Poke piping tip into the side of each doughnuts and evenly distribute filling among doughnuts until piping bag is emptied.
7. In a small bowl mix strawberry preserves with lemon zest. If there are any large strawberry chunks in preserve, remove and chop into small pieces and return to mixture. Place into the same piping bag. Return piping tip into the same hole of doughnut made with cheese cake filling. Repeat with strawberry filling, distributing mixture to doughnuts.
8. Dust with icing sugar right before serving.

The Best Latke Recipes for a Happy Hanukkah

There are so many reasons to love the humble potato; french fries, hash browns, tater tots… The list goes on. But there are only eight days to celebrate the tasty spud, so we’re fixin’ to fry.

The Jewish holiday of Hanukkah commemorates the miracle of oil (another fabulous ingredient worth saluting!), fueling a long-lasting flame in the Second Temple with a fry-fest of potato latkes. Gather the family, fire up the skillet and get clicking through our favourite ways to serve up this Hanukkah classic.

888_classic-potato-latkes

Just Like Bubby Used to Make
Potatoes and onions are bound together by flour and eggs then fried to golden perfection. While it may seem straightforward, there are two distinct types for patty prep: a rosti-style grated latke or smooth, creamy mashed potato pancakes. To keep the peace, we’ve got recipes for both, along with an oven-baked option for the traditionally flavoured holiday treat.

New Spins on an Old Favourite
Give your Bubby’s recipe a fresh approach — fresh produce, that is. Supplement (or even replace) the potatoes in your latke mixture with seasonal root vegetables like carrots, squash and parsnips. Up the nutrition factor of this holiday staple by swapping white flour for fibrous ingredients such as bran flakes or white potatoes, with richly coloured veg like zucchini. Click through these surprising options for your holiday get-together:

Feta and Spinach Latkes with Tzatziki for Hanukkah

Why make the same old latkes when you can mix it up a bit this Hanukkah? I’ve seen tons of recipes that use sweet potatoes, carrots, beets, zucchini but I love good and honest potato latkes. This year I stuck with potatoes and added a little Greek flavours to the mix.

Instead of a classic box grater, I tried using a mandolin with a shredding attachment to get those long strands of potato. If you have a spiralizer, give that a try too for fun, swirly latkes. Then mix it with lots of crumbled feta and spinach to give it that Spanakopita taste. Tzatziki made with sour cream is the perfect accompaniment, to these crispy treats.

Tip: Squeeze out as much liquid as possible from the latkes mix before placing them in the pan. It will make for crispier latkes that stay together when cooked. Enjoy and have a happy Hanukkah!

Feta Spinach Latkes

Serves: 15 latkes
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 kirby cucumber, shredded or chopped very finely
salt
1 cup sour cream
1 clove garlic, minced
1 ½ Tbsp lemon juice
800 g Yukon Gold potatoes, peeled and shredded on a mandoline or box grater
½ yellow onion, grated and water squeezed out
1 cup crumbled feta cheese
1 255g package frozen spinach, thawed and water squeezed out well
1 ½ Tbsp flour
½ tsp salt
¼ tsp pepper
1 large egg
canola oil for frying
Maldon or other flaky salt to finish

Feta Spinach Latkes 1

Directions:

Tzatziki
1. Place shredded cucumbers in a strainer over a bowl and sprinkle with salt.
2. Allow the cucumbers to release some of their water for 5 minutes.
3. Squeeze out as much water as possible from the cucumbers and combine them with the rest of the tzatziki ingredients in a bowl.
4. Set in the fridge until ready to serve.

Latkes
1. Pre-heat the oven to 200˚F. Place a cooling rack onto a baking sheet. This will be to keep the latkes warm while frying them up in batches.
2. Combine the shredded potatoes, grated onion, feta cheese, spinach, flour, salt and pepper in a large bowl.
3. Whisk the egg in a separate bowl and combine with the potato mixture.
4. Heat a large skillet with 1/3” of oil over medium-low heat.
5. Fry the latkes by measuring out a ¼ cup of mix and squeezing out all the liquid and placing them in the hot oil. Flatten out a bit like a pancake.
6. Fry for 2 ½ – 3 minutes per side in batches making sure not to crowd the pan. Add more oil if needed between batches, just be sure to make sure the temperature of the oil comes back up before frying more latkes.
7. Remove the latkes from the oil and transfer to the cooling rack. Sprinkle with Maldon or flaky sea salt and keep warm in the pre-heated oven until ready to serve.
8. Serve with the tzatziki sauce on the side.

 

The Hot Plate: Mini Potato Latkes

Celebrate the start of Hannukah with this delicious latke recipe. These classic potato latkes are absolutely addictive so you should probably make a double batch!

Mini Potato Latkes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 12

888_potato-latkes

Ingredients:

1 1/2 pounds Yukon Gold potatoes, peeled
1/2 onion
1 egg, beaten
2 Tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Canola oil
4 ounces smoked trout
1/4 cup crème fraiche
1 Tablespoon chopped fresh chopped chives

Directions:

  1. Using a food processor or box grater, coarsely grate potatoes and onion. Place in a sieve and squeeze out excess liquid. Transfer to a bowl. Stir in egg, flour, salt and pepper.
  2. Heat enough oil in a large nonstick skillet set over medium-high to cover the bottom of the pan. Fry in batches, adding 2 Tablespoons potato mixture per latke, spreading to flatten. Cook for 2 to 3 minutes per side or until golden brown and edges are crisp. Drain on paper towel.
  3. Garnish latkes with a little smoked trout, dollop of crème fraiche and a sprinkle of chives.

Notes:

  • For easy entertaining, fry latkes up to 8 hours in advance of serving. Store refrigerated and reheat in 400°F oven for about 5 minutes.
  • Substitute sour cream for crème fraiche if desired.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.

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There’s No Taste Like Home: Two-Potato Latkes

A traditional Hannukah favourite, latkes are prime for delicious new twists—but nothing beats the original.

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Phyllis Grossman may just make the best latkes in Toronto. If you ask Zane Caplansky, owner of Caplansky’s Deli and host of Toronto’s annual Latkepalooza festival, that is. It’s a dead heat between Phyllis, two-time winner of Latkepalooza’s Battle of the Bubbies competition, and Caplansky’s mother. Figures that man whose own latkes sell by the tens of thousands every Hannukah would cede pancake primacy to a bona fide bubbie and his own mom. Latkes are just that kind of good-for-the-soul comfort food that—whether you’re Jewish or not—brings back childhood, family and tradition.

So, against Phyllis, no one stands a chance. “You get all these young upstart kids with their newfangled latkes,” laughs Caplansky. “But the competition is by popular ballot…and Phyllis wins by a mile.” It’s not that twists on the classic aren’t welcome, or delicious. Caplansky himself is apt to play with colour, bringing in sweet potato for orange latkes, or beets for red ones, each variation adding sweetness to the savoury favourite. Mouth-watering possibilities just roll of the tongue, like using latkes as “buns” in a brisket slider, or slicing them into fries to make poutine, “or if you grate a little white truffle onto your latke—no bubbie ever did that, but you’d be the hit of the Hannukah party,” Caplansky says. “There’s a place for tradition and continuity and there’s another place for starting new traditions and creativity,” he says. “I’ve always loved melding those old-world and new-word sensibilities.”

Caplansky’s culinary success backs up his philosophy. But when the votes are counted, it’s Phyllis who wins every time—and with the simplest of recipes. It’s the mom’s-kitchen goodness of latkes that fuels their popularity. “People can’t or won’t divorce themselves from that memory,” Caplansky says. “So when Phyllis serves what she serves it just hits that nerve.”

This article is courtesy of The Kit.

Two-Potato Latkes

Prep & Cooking Time: 10 minutes
Serves: 8

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Ingredients:

5 baking potatoes, about 2½ pounds
2 sweet potatoes, about 1½ pounds
3 small onions, quartered
4 eggs, beaten
? cup flour
1 teaspoon baking powder
1¼ teaspoon salt
½ teaspoon tsp pepper
Vegetable oil, for cooking

Directions:

  1. Peel baking and sweet potatoes and cut lengthwise into quarters.
  2. By hand or in food processor using shredder blade, alternately shred onions and potatoes.
  3. Transfer to colander; squeeze out as much moisture as possible, discarding liquid.
  4. Transfer potato and onion mixture to large bowl. Mix in eggs, flour, baking powder, salt and pepper.
  5. In 2 skillets, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking.
  6. Add ¼ cup (50 ml) mixture per latke to skillets, leaving space between each; flatten slightly.
  7. Cook for 3 minutes or until browned and crisp around edges; turn and cook until crisp and golden, 3 to 5 minutes. Transfer to paper towel–lined racks to drain well.
  8. Repeat with remaining mixture, stirring to re-blend, removing any cooked bits from skillet and adding more oil as necessary.

Get more holiday recipes and tips here: The Kit Holiday Issue.