Hanukkah is only a week away!
You’ve likely got a favourite latke recipe, or a recipe that’s been handed down from generation to generation over the years, but could we suggest trying something new this year? Keep the traditional of course, but maybe add a latke with a surprising twist. How about kale? Sage? Panko? Potato flakes even?
Everybody’s favourite latke is the traditional of course. It’s the simplest, fried a delicious golden brown and served with sour cream, or applesauce. What’s not to like? Why mess with perfection?
the traditional latke, courtesy of Epicurious
Because we have to. We’re food obsessed, therefore it is incumbent upon us to keep trying new recipes constantly! And the glorious latke lends itself so beautifully to extemporizations. We came across this great recipe for a deluxe Carrot, Cabbage and Kale Latke in the New York Times and tried it out. They are so delicious you’d swear they were bad for you. Try these if you want to trick your kids into eating more kale, especially at this time of year, what could be better for them than kale and cabbage?
For those of you that are not into kale (and you know who you are) perhaps a Butternut Squash and Sage Latke is more to your liking. Sweet Potato Latkes with Ginger and Sesame introduce some Asian flair to the traditional recipe, and these Sweet Potato Latkes with Cinnamon get topped with bacon and eggs for a breakfast-y twist. For a super crispy crust try coating your latkes in panko.
delicious sheet pan latkes by Jamie Geller
If you want to shave some time off your latke cooking, try this recipe from Canadian Living for a Family-Sized Latke. Or Sheet Pan Latkes!
Another amazing recipe for latkes comes to us courtesy of Saveur. These ingenious “Modernist” Latkes use a creamy mashed potato filling in a crispy golden coating made from instant mashed potato flakes.
With all of these twists and spins of a dreidl, enjoy a suprising new latke this Hanukkah. Chag Sameach!
Modernist Latkes
INGREDIENTS
4 Yukon Gold potatoes (about 500g), peeled
1 cup (100g) unsalted butter, cubed, at room temperature
⅜ cup sour cream (100g)
¾ cup thinly-sliced chives (25g)
Salt, to taste
1 egg
1 cup (150g) potato starch
1 cup (65g) instant mashed potato flakes
Neutral oil, for frying
STEPS
1. Cut the potatoes into 1″ pieces. Transfer to a pot and cover with water. Bring water to a boil; reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes and pass them through a ricer. Stir butter, sour cream, and chives into the potatoes. Season to taste with salt and mix well. Spread the potato puree in a ½” layer on a parchment-lined baking tray. Chill in the freezer for 20 minutes.
2. Use a 2½”-diameter ring cutter to cut out circles from the chilled potato puree. Whisk the egg together with 5 tbsp. water, and pour into a shallow dish. Dust the potato circles in potato starch to coat. Then, drip the potato circles in egg wash, and dredge them in the instant mashed potato flakes. Dip the potato circles once more in the egg wash and again in the instant mashed potato flakes.
3. Heat frying oil to a depth of ½” in a deep skillet to 375°F. Fry the latkes a few at a time, until they turn brown and crispy, about 2 minutes on each side. Drain the fried latkes on paper towels, and serve them hot.
