Tag Archives: latkes

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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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.

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.