One cannot get more traditional than serving latkes on Chanukah. These delicious potato fritters as simple and easy to make, represents the best of Jewish cuisine.
However with eight long nights of Chanukah to celebrate, why not give your family a treat with great new twists on this classic latke dish. Let the Latke Mania begin!
Root Vegetable Latkes
- 6 red russet potatoes
- 2 parsnips
- Pinch black pepper
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp dried parsley
- Oil for frying
Boil potatoes and parsnips until soft enough to insert a fork through easily.
Drain water. Mash potatoes and parsnip.
Add pepper, salt, garlic, ginger, and parsley.
In a large frying pan, heat oil until hot. Make palm-size patties of the
mashed potato mixture and carefully place into oil. Fry latkes on each side
until golden brown.
Tip: Leave the peels on the potatoes for a rustic look that also saves time.
- 1 cup flour
- ½ cup sugar
- 6 eggs
- Pinch of cinnamon
- 1 tsp vanilla extract
- Butter for frying
In a large mixing bowl, combine all the ingredients except the butter.
Use a fork or a large wooden spoon to mix until batter is well combined.
Do not make the batter too creamy; you should still see pieces of farmer
Heat a large frying pan over medium heat. Add butter to
generously coat the bottom of the pan. Fry for 2 to 3
minutes on each side or until both sides are a nice golden brown. Serve
Mexican Bean Latkes
Recently I was shmoozing with a friend about falafel balls and how if you think about it, really is one of the greatest foods invented in my opinion. My mind started to race with all the different types of falafel balls I could make if I wanted to put a gourmet spin on them. This Mexican Bean Latke was the result of my experimenting. Even though it did not make a great falafel ball it makes a really yummy latke that I will definitely be serving one Chanukah night.
- 2 cups can chick peas
- 1 cup can black beans
- 1 package falafel mix
- 2 eggs
In a food processor, pulse together the chickpeas and the black beans and eggs together. Then add ¾ of your falafel mix into the chickpea mixture and blend well. Remove chickpea mixture onto a plate. On a separate paper plate, pour out the rest of your falafel mix. Using your hands create small latke patties with the chickpea mixture (as you would a mini hamburger patty). Then dip and coat all sides of your patty in the leftover falafel mixture.
Spray a frying pan well with non stick spray, and on medium-high heat pan fry your patties on both sides approximately 3-4 minutes each side. Serve warm with guacamole and sour cream or Techina.
Tip: This recipe is great to make ahead - refrigerate the chickpea mixture up to 2 days in advance. Fry fresh as needed.
Sweet Potato Latkes
Grate potatoes and onions. Place in a mixing bowl and add eggs, oil, salt, and
pepper. Mix well. In a large frying pan, heat oil until hot. Scoop a tablespoonful of the mixture
into your hands, squeezing out the excess liquid and forming a patty.
Carefully place into hot oil and fry on each side until it is a brownish color.
In my childhood, I have spent many occasions in my grandmothers kitchen, hand-grating potatoes till my knuckles were raw. One day, I decided to make my husband some, but of course why should I have potatoes in my pantry when I need them? So, out came the zucchinis that I had, and then the experimenting began. I must say these are not my grandmothers potato latkes, but they are a very tasty latke alternative.
- 2-3 large to medium zucchini
- Kosher salt
- Black pepper
- 1 large egg, beaten
- 3 scallions, chopped thinly
- 1 cup flour
- ½ cup feta cheese
- 4 tbsp. bread crumbs
- 2 tbsp. fresh dill
- 3tbsp. extra virgin olive oil
In a medium bowl, grate the zucchinis, sprinkle with kosher salt and pepper liberally over them, and mix well. Cover bowl with plastic and let the zucchini soak for 10 minutes.
Using your hands, squeeze out excess liquid from the zucchini in a small batches and transfer to a separate mixing bowl. Once you have transferred all the zucchini, add the egg, scallions, flour, feta cheese, bread crumbs and fresh dill and mix well with a fork.
In a large frying skillet over medium-high heat, heat up the olive oil. Scoop out the zucchini cheese mixture by the heaping tablespoon and drop into the hot oil. Let zucchini latke fry on one side for 2-3 minutes and then flip over and fry again for another 2-3 minutes. Repeat in small batches and serve hot with a dollop of sour cream or Greek yogurt a garnish.
Tip: this is a very delicate latke and will fall apart if you flip too much. Zucchini’s retain moisture so less oil is needed to fry with.
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