Crispy, naturally sweet, salty and irresistible—it’s a shame we wait all year to enjoy them. Latkes, a treat made from large tablespoons of potato mixture dropped into a skillet of hot oil, are traditionally enjoyed at Hanukkah (fried foods during this “festival of lights” commemorate the oil that miraculously burned for eight days), which starts this year at sundown a day before Thanksgiving.
I like to play with my latke ingredients and discover interesting, distinctive combinations. Below are the recipes for three new flavors I’ve whipped up that also compliment our Thanksgiving meal. azestforlife.com
Latkes three ways; photo by Karen Sheer
Natural Potato Latkes with Black Garlic, Sage and Rosemary
Keep the natural skins of the potato on, and add some fermented black garlic and fall herbs.
Yield: 22 latkes
Ingredients:
3 medium – large russet potatoes, scrubbed, grated with skin on
1/3 cup sweet onions, grated
1 tablespoon elephant garlic, or sweet onion – grated
3 large eggs, separated
1/2 teaspoon sea salt, himalayan
1/4 teaspoon fresh cracked black pepper
4 medium sage leaves
2 teaspoons fresh rosemary, chopped
1 large clove black garlic, peeled, gently chopped coarse
1/3 cup flour
Vegetable oil , for pan frying
Directions:
Heat a large heavy skillet, add vegetable oil to about 1/4″ high in pan. Place on low heat.
Make latke batter: Grate potatoes over a large cutting board. Gather up the potatoes in paper towels, and squeeze dry (this insures crispy latkes).
Place them in a large bowl and add the egg yolks, sweet onion, elephant garlic, salt, pepper, sage, rosemary, black garlic and flour. Mix to incorporate ingredients. Turn heat up to medium high under the skillet. Whip the egg whites until soft peaks form. Add them to the potato mixture gently, in two additions, with a rubber spatula. When just blended in, add heaping tablespoons into the skillet.
Work quickly, make about 11 at a time. Turn over when golden. Turn the heat down to medium. Cook on second side until golden and done. Repeat with the remaining mixture.
Serve with sour cream and home-made applesauce (recipe below).
Indian Spiced Latkes with Mustard Seeds and Ginger
Potatoes get spiked with tumeric, curry, mustard seeds and freshly grated ginger.
Yield: 22
Ingredients:
3 medium – large russet potato
1/4 cup leeks, julienned
3 large eggs, separated
1 tablespoon mustard seeds
2 teaspoons fresh ginger, peeled and grated fine
1/4 teaspoon tumeric
1/2 teaspoon curry powder
1/2 teaspoon sea salt, himalayan
1/8 teaspoon fresh cracked black pepper
1/3 cup flour
Optional: add a pinch of ground coriander or cumin
Directions:
Heat a large heavy skillet, add vegetable oil to about 1/4″ high in pan. Place on low heat.
Make latke batter: Peel potatoes and grate them on a cutting board. Gather up the potatoes in paper towels, and squeeze dry (this insures crispy latkes).
Place them in a large bowl and add the leeks, egg yolks, mustard seeds, ginger, tumeric, curry powder, salt, pepper and flour. Mix to incorporate ingredients. Turn heat up to medium high under the skillet. Whip the egg whites until soft peaks form. Add them to the potato mixture gently, in two additions, with a rubber spatula. When just blended in, add heaping tablespoons into the skillet.
Work quickly, make about 11 at a time. Turn over when golden. Turn the heat down to medium. Cook on second side until golden and done. Repeat with the remaining mixture.
Serve with sour cream and home-made applesauce.
Rainbow Latkes
Beautifully multi-colored potatoes; sweet, purple and russet potatoes combined with squashes, carrots and ruby beets.
Yield: 22 latkes
Ingredients:
1 medium-large russet potato, peeled and grated
1 medium sweet potato, peeled and grated
1 medium purple potato, peeled and grated
1/2 medium carrot, peeled and grated
1/2 medium green zucchini, grated
1/2 medium yellow squash, grated
3 large eggs, separated
1/3 cup flour
3 tablespoons red beets, peeled and grated
Directions:
Heat a large heavy skillet, add vegetable oil to about 1/4″ high in pan. Place on low heat.
Make latke batter: Peel all potatoes and grate them on a cutting board. Gather up the potatoes in paper towels, and squeeze dry (this insures crispy latkes).
Place them in a large bowl and add the carrots, yellow squash, green zucchini, egg yolks, salt, pepper, and flour. Mix to incorporate ingredients. Turn heat up to medium high under the skillet. Whip the egg whites until soft peaks form. Add them to the potato mixture gently, in two additions, with a rubber spatula. Add the beets, and gently fold in (they will bleed into the mixture).
Add heaping tablespoons into the skillet. Work quickly, make about 11 at a time. Turn over when golden. Turn the heat down to medium. Cook on second side until golden and done. Repeat with the remaining mixture.
Serve with sour cream and home-made applesauce.
Karen’s Homemade Applesauce
Ingredients:
5 medium apples, soft varieties such as Macoun or Macintosh
1/3 cup water
1 teaspoon fresh lemon juice
3 tablespoons raw honey, or natural cane sugar
1 pinch sea salt
Directions:
Peel, seed and core the apples. Cut into 3/4 ” chunks. In a heavy 2 quart pot, add all the ingredients: the apples, water, lemon juice, honey and sea salt. Bring to a boil, then turn heat down to a simmer and cover.
Cook until the apples are just starting to fall apart, about 10 – 15 minutes. Uncover and cook until the right texture, just a few minutes more. This time will vary greatly depending on the firmness and water content of the apples you choose. Press down lightly with a potato masher to create a finer applesauce.
If too dry, add more water by the tablespoon. Store in a clean glass container in the refrigerator. Lasts for up up 2 weeks.
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