Hanukkah is once again upon us and I am dusting off the giant frying pan I use just once a year. I know many people prefer to buy already cooked latkes to avoid the mess and lingering smell, but once or twice a year, I find it very gratifying to make them and it makes Hanukkah a bit more special. (For those of you who prefer to buy, Challah Connection latkes are as close to homemade as you can get and we deliver them all over the country.)
If you are like me–a homemade latke person–then listen up as I have some terrific recipes to share with you. I picked the brains of some fellow kosher food bloggers and got some impressive spins (not related to the dreidel spinning) on the classic latke. Of course the classic latke is still terrific and you can click here for our recipe.
Amy Kritzer writes the blog “What Jew Wanna Eat” which features Jewish food recipes, each with a dash of her own creative flair. In that vein, Amy has created Latke Nachos with Homemade Queso for those of us who want some Mexican flavor with our latkes. I love the idea of cheese and black beans and will definitely be trying these.
Latkes Nachos with Homemade Queso
“Nacho” average latkes! These are Latkes Nachos!
Author: Amy Kritzer
Recipe type: Appetizer
1 tablespoon butter or oil
1 tablespoon all-purpose flour
1 cup plain yogurt (such as Noosa), at room temperature
¼ cup cream cheese (full-fat), at room temperature
¾ cup Monterey Jack cheese, finely shredded, at room temperature (this helps melting)
¾ cup cheddar cheese, finely shredded, at room temperature
1 diced chipotle in adobo sauce (or more to taste)
Salt to taste
1½ pounds russet potatoes, peeled and shredded (about 4 cups) into a bowl of water.
2 tablespoons onion, small diced
3 eggs, whisked
2 cloves garlic, minced
CLICK HERE FOR COMPLETE RECIPE
Fellow Kosher Foodie Liz Rueven also fills her blog Kosher Like Me, with mouthwatering kosher recipes. Her premise is an interesting one and not-so-uncommon: Keeping kosher at home is easy but when venturing out in the world, finding high quality and interesting kosher food becomes a challenge. So Liz, like many, eats vegetarian when she is out and her blog features restaurants she likes along with recipes from the many chefs she meets.
Liz features a few latke recipes but my favorite are the Spinach and Zucchini, by Marcia Selden Catering.
These veggie packed latkes are more green than potato and are deliciously savory. Enjoy them with sour cream topping, below, if you want to go dairy.
These latkes are NON-DAIRY (pareve)
2 C. blanched and chopped fresh baby spinach
2 C. zucchini
1 lb. Yukon Gold potatoes peeled
1 large onion
2 large eggs
½ C. matzo meal
2 Tbs. thinly sliced garlic
1 tsp. freshly ground pepper
½ Tbs. Kosher salt
Grate the potatoes, zucchini and onion in food processor.
Squeeze out as much liquid as possible. Place the grated mixture in a bowl and add the spinach, egg, matzo meal, garlic, salt and pepper. Mix well.
In large, non-stick skillet, heat enough oil to cover bottom of the pan on medium high heat.
Spoon the batter (about 2 Tbs. per latke) into pan, being careful not to crowd the latkes.
Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven until all pancakes are fried.
Drain on paper towels and keep warm on a wire rack in the oven on low heat. Serve with herbed sour cream.
Herbed Sour Cream
1 C. sour cream
2 Tbs. each-chopped flat-leaf parsley, chives, fresh dill
1 Tbs. lemon juice, plus 1 tsp. finely grated lemon peel
Kosher salt and pepper
Combine all ingredients in a bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use. Can be made up to 2 days in advance.
Now that you are inspired to cook the best latkes ever, you will want to present them to family and guests on a platter worthy of your effort. We love our Lights of Hanukkah platter , which of course, you can buy at Challah Connection.