Latkes are among my favorite foods in the world. I mean, what's not to like about warm, crispy, salty, fried potato pancakes?! I decided to create my own takes on the classic treat that I'll serve for my family this Hanukkah! They aren't totally authentic, but it's impossible to improve on perfection (plus most recipes are hundreds of years old, and I don't want to upset any cute little latke making ghost grandmas), so I decided to go another fun and delicious route with the sweet potato ones! Enjoy and stay happy, healthy and safe!
Each recipe makes about 12 latkes
For the Potato Leek Latkes:
1/2 of a medium sized Leek, very thinly sliced
1 Tablespoon unsalted butter 1 pound yukon gold potatoes
1/2 teaspoon salt
1 pinch of poultry seasoning (to taste)
1 pinch garlic powder (to taste)
1 pinch black pepper
2 eggs
3 Tablespoons matzo meal
2 Tablespoons all purpose flour
3/4 teaspoon baking powder
For the Spiced Sweet Potato Latkes:
1 pound sweet potatoes
1 medium-large carrot
2 eggs
3 Tablespoons matzo meal
2 Tablespoons all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon miso paste
1 pinch cayenne pepper
3/4 teaspoon baking powder
To Make The Potato Leek Latkes:
Step 1: Cook the leek in the butter on medium heat until it's softened (about 6 minutes).Mix all dry ingredients together in a separate, medium sized bowl.
Step 2: Grate the potatoes with a box grater, transfer the grated potatoes and the leeks to a cheese cloth or thin kitchen towel and wring as much liquid out as you possibly can. Alternatively, you can use a salad spinner to remove excess moisture from the shredded potatoes.
Step 3 : Pour the dried grated potatoes into the dry ingredients, then mix in the two eggs.
Step 4: Put about 1/4 inch of vegetable oil into a medium-large sized heavy bottomed skillet and place on medium heat. Drop a tiny bit of the batter into the oil and if it sizzles, it's ready to fry.
Step 5: Drop in about a heaping Tablespoon of your batter into your hot oil and press down with a spatula to smoosh it. Cook until the edges are golden brown, then flip. Only cook a couple at a time so you don't lower the temperature of the oil too much. When both sides are golden brown and crisp, sprinkle with a pinch of flaky salt and transfer to a paper towel to cool. Serve warm with sour cream, or applesauce or both!
To Make the Sweet Potato Latkes:
Step 1: Mix all dry ingredients together in a separate, medium sized bowl. Grate the sweet potatoes and carrot with a box grater, transfer the grated veggies to a cheese cloth or thin kitchen towel and wring as much liquid out as you possibly can.Alternatively, you can use a salad spinner to remove excess moisture from the shredded veggies.
Step 2: Pour the dried grated potatoes into the dry ingredients, then mix in the two eggs and the miso.
Step 3: Put about 1/4 inch of vegetable oil into a medium-large sized heavy bottomed skillet and place on medium heat. Drop a tiny bit of the batter into the oil and if it sizzles, it's ready to fry.
Step 4: Drop in about a heaping Tablespoon of your batter into your hot oil and press down with a spatula to smoosh it. Cook until the edges are golden brown, then flip. Only cook a couple at a time so you don't lower the temperature of the oil too much. When both sides are golden brown and crisp, sprinkle with a pinch of flaky salt and transfer to a paper towel to cool. Serve warm with sour cream, or applesauce or a mixture of 1 teaspoon miso to 1 Tablespoon butter.
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