Crispy Latkes
Crispy Latkes are the way we like it - with homemade applesauce
It’s that time of year - Chanukah - and it’s usually all about the food, eh? Why do we eat latkes during this holiday? To remind us of the miracle of the oil. The oil in the Temple was just enough to light one day’s worth but lasted for eight days - a miracle! Therefore, oily, fried latkes represent perseverance and magic. For me, I see an opportunity to let the ego surrender and enjoy a crisp bite. Refines our soul!
I’ve heard people call latkes pancakes - Nooo!!! There is a huge difference between a crispy latke and a Sunday morning pancake. The smell and taste of my mother’s delicious crispy latkes, oily, fresh and dangerously delicious, especially when dipped in homemade applesauce, have been ingrained in me - (this is how we celebrate Chanukah - the Jewish holiday of lights and greasy food). Latkes are supposed to be crispy, hot, thin, and traditional. Latkes are sacred! Only at this time of year, though! Remember to take your digestive enzymes - you’re gonna need some help as you go for one latke after another. They’re that good!
Latke Fusion is my way in words to share a creative latke adding more than the traditional recipe requires. Sweet potatoes, parsnips, herbs, and a few dips gets two thumbs up - and still crispy! Enjoy the holiday, lights and latkes!
Mise En Place - the apples are for the applesauce - made separately
Recipe:
4 large potatoes -preferably russet or sweet potatoes
1 parsnip
1 large onion
2 eggs lightly beaten
1/4 cup flour
1 tsp baking powder for. a lighter texture
1 tsp salt
1/4 tsp black pepper
2 tbsp fresh dill chopped optional
oil for frying grapeseed, avocado or canola oil
- In a food processor using the shredded disk or hand held grater (it’s so much faster with a processor) shred parsnips, potato, and onion
- transfer grated vegetables to a large colander and press firmly to drain excess liquid
- Place the veggies in a large bowl and add eggs, flour, baking powder, salt, black pepper, and dill (optional) and mix well
- In a large skillet, heat oil over medium-high heat
- Drop large heaping tbsp of batter into hot oil to form a latke. (flatten lightly with spoon)
- Fry each latke for 3-4 minutes on each side or until golden brown
- Drain on paper towels.
- Transfer to baking sheet lined with parchment paper and place in oven at 250 to keep warm
- Serve with topping on side
Homemade Apple Sauce
Homemade Dairy-Free Dill Sour Cream
Awesome non-dairy dip for crudite - cut up veggies
1 1/2 cups dairy-free yogurt
1 tbsp fresh lemon juice
3 tbsp fresh dill chopped
Black pepper
Dill for garnish
- Combine all ingredients and place in bowl
- top with chopped dill
Genia’s Spoon Me Tips: You can freeze these Crispy Fusion Latkes. To reheat bake uncovered at 400 for 10-15 minutes
Happy Chanukah!
Light and Love,
Genia