This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
In today’s presentation, Kettle & Cord presents 3 fun latke recipes to try for Chanukah: Beet and Potato Latkes, Sweet Potato Latkes, and Apple and Pear Latkes. You can use these same toppings for your classic latkes as well!
Beet & Potato Latkes:
You will need:
¾ lbs purple potato (peeled & julienned)
½ lbs beets (2 medium beets, peeled & julienned)
¼ cups all-purpose flour
1 tbsp thyme leaves
½ tsp freshly ground black pepper
1 tsp Kosher salt
2 large eggs (lighly beaten)
¼ cup canola oil
salmon roe or caviar
• In a large bowl, toss the potato and beets with the flour, thyme, pepper, dill and 1 tsp of salt. Add the eggs and mix well.
• In a large nonstick skillet, heat 1 tbsp of canola oil until shimmering.
• Spoon three ½ cup mounds of the latke mixture; press lightly to flatten.
• Fry over moderate heat, turning once and adding 1 tbsp of oil, until the latkes are golden and crisp on both sides – about 15 minutes. Repeat with the remaining beet mixture and 2 tbsp of oil.
• Drain on paper towels and sprinkle with salt.
• Serve with sour cream chives and salmon roe or caviar.
Sweet Potato & Acorn Squash Latkes
You will need:
½ lbs carrots, shredded (2 cups shredded)
¾ lbs acorn squash, trimmed, peeled, &
shredded (2 cups shredded)
¾ lbs sweet potato, peeled & shredded
(2 cups shredded)
1 lbs russet potatoes, peeled, trimmed, &
shredded (3 cups shredded)
4 cups onion (chopped)
4 tsp grated fresh ginger
1 tsp smoked paprika
1 tsp ground coriander
4 tsp kosher salt
1 tsp tumeric
1 tbsp freshly ground black pepper
4 large eggs
1 cup matzo meal
Canola or peanut oil
• Working in 2-cup batches, wrap carrots, squash, sweet potatoes, potatoes, & onion in cheesecloth. Tie corners around the handle of a wooden spoon and twist
bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly.
• Stir in ginger, paprika, coriander & tumeric. Mix in eggs and matzo meal.
Stir in salt and pepper. Form patties with hands, ~ 3” wide & 1” thick. Heat ½”
of oil in a cast iron skillet over medium-high heat until a shred of potato
immediately bubbles. Form a small amount of latke mixture into a disk and
fry on both sides until golden brown.
• Transfer to a sheet pan lined with paper towels to cool for 2 minutes, then serve
with zaatar, labneh & mint leaves as toppings.
Apple Pear Latkes
You will need:
1 large egg
1/3 cup Greek yogurt
1/3 cup low-fat milk
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 tbsp sugar (superfine)
1 apple (grated)
1 pear (grated)
whipped cream & caramel (non-dairy)
• Beat the egg with the low-fat milk & Greek yogurt. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar into a bowl. Peel, quarter and core the apple and pear, then grate them.
• Pour the milk mixture into the flour bowl. Add the grated apples and pears and fold it together.
• Pour enough oil to come about ¼ inch up in a skillet and put on the stove to heat. Dollop spoonfuls of apple batter into the oil. Fry for a minute or two, until the latkes are a golden brown. Flip them and fry for another minute on the uncooked side.
• Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you’ve used up all the batter. Top with whipped cream and caramel.