Latkes Like You’ve Never Had

By Shifra Klein, Editor In Chief of Joy of Kosher Magazine

With Chanukah around the corner we have brought you articles to help you celebrate whether you are hosting your own party or just want to try something different like 5-Minute Party Foods, 3 Exquisite Chanukah Party Menus, Latkes like you never imagined and Cream-Cheese-Filled Chocolate-Covered Sufganiyot.

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A latke with a surprise in the middle is a great way to update the classic Chanukah dish. Be creative and stuff latkes with anything you have on hand. Maybe even use it as a way to get your kids to eat their veggies by adding peas, broccoli, tomatoes, zucchini, or spinach.

Basic Latke recipe:

Serves: 5

5 Idaho potatoes
1 Spanish onion
2 eggs beaten
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons of flour (optional)*

* A note about the flour: flour helps the latkes obtain a firmer consistency, but it isn’t necessary for the taste and presentation of latkes.

Grate the potatoes and onions using a food processor or hand grater. Add eggs, salt and pepper to mixture. Then add flour (optional).
In a large frying pan, heat ½ inch oil on med/high heat. It is important to make sure that the oil is hot enough to crisp up the potatoes but not too hot that the potatoes will burn.

Place a heaping spoonful of latke mix into the pan. The latkes should sizzle and crisp up quickly.

Place filling inside.

Top with another spoonful of latke mix on top of filling and make sure that the potato mix on top of the filling completely covers the filling.
Flip over and fry for about a minute.
Drain on paper towels. Serve hot.

Cheese and Marinara Sauce Stuffed Latke

Our version of mozzarella sticks…latke style. A gooey, cheesy center with a hint of basil surrounded by crispy potatoes is a spectacular Chanukah treat.

Servings 5

Ingredients
Basic Latke recipe
1 cup shredded mozzarella cheese
10 fresh basil leaves (optional)
1 jar favorite marinara sauce
Directions
1 Place a spoonful of latke mix into hot pan with oil.
2 Place a basil leaf on latke.
3 Place a bit less than a tablespoon of mozzarella on top of basil leaf.
4 Top with latke mix.
5 Serve hot with marinara sauce on the side.

Salmon and Green Goddess Stuffed Latkes

The crispy potato latke, with the smooth fresh taste of salmon makes for a great combination. Green goddess dressing, a mixture of herbs and sour cream, adds color and flavor to this impressive latke.

Servings 5

Ingredients
1 Basic Latke recipe
1 6-ounce salmon fillet thinly sliced
1 6-ounce package of baby spinach
1 cup basil
½ cup dill
½ cup parsley
1 cup sour cream or yogurt (use pareve sour cream or soy yogurt for meat meals)
¼ cup mayonnaise
¼ cup lemon juice
3 cloves garlic
1 tablespoon salt
1 teaspoon black pepper
Directions
1 Start with your Basic Latke recipe. In a large frying pan heat about ½ inch of oil on medium/high heat.
2 Place a heaping spoonful of latke mix into pan.
3 Place a slice of salmon into latke mix.
4 Top with another spoonful of latke mix.
5 Flip over and fry for one minute.
6 Serve hot with green goddess dressing.

To make the green goddess dressing; blend spinach, basil, dill, parsley, sour cream or yogurt, mayonnaise, lemon juice, garlic, salt and pepper. Place in container until ready to serve.

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The Winter/Chanukah issue of Joy of Kosher dubbed the Israel Issue is a real keeper, with recipes that are seasonal, practical, flavorful, and uncomplicated. Israel is the ultimate melting pot of Jewish cuisine.

A lot of foods may have originated elsewhere, but dishes like kufta, Felafel, Shwarma and shakshuka have been deemed “Israeli” food; and we want to share that national feast with you along with Israeli inspired desserts and salads, a trip to Israel’s original Farmer’s Market, a step by step guide to make your own homemade Pita and much more.

Check out www.joyofkosher.com/magazine for a sneak peek, contests and to subscribe to Joy of Kosher Magazine for yourself or give “the gift that keeps on coming.”