How many different ways can you make latkes? One might think that at some point the options run out. But that’s just never the case. Maybe it’s because latkes feature that most versatile of vegetables: the humble potato. And when you get bored of potatoes (does that actually ever happen?) you can just turn to other veggies for your latke fix, like carrots, beets or leeks.
Another option is combining potatoes with other veg, like in our Samosa Latkes, or this year, a Mashed Potato, Kale & Feta Pancake.
You see, the options really are endless!
We’ve tried out two new latke recipes for you this year, one from our annual Chanukah Foods section (published Dec. 5) and the other from today’s Chanukah edition, Section E (where you’ll find plenty more holiday recipes — and don’t worry, they’re not all for laktes!).
Dill Potato Latkes with Caper & Lemon Crème Fraîche
From Sharon Sarna via IJN Chanukah Edition
- 6 medium-large Yukon gold potatoes, grated
- 2 small onions, grated
- 2 garlic cloves, grated or finely diced
- ¼ to ½ C flour
- 2 eggs, lightly beaten
- 2 TB chopped fresh dill
- 2 tsp salt
- 1 tsp pepper
- Vegetable oil for frying
- 8 to 10 oz. fresh smoked salmon
- 1 C crème fraîche or Greek yoghurt
- 1 to 2 TB chopped capers
- ½ lemon juice and zest
Mix potatoes, onions, garlic, flour, eggs, dill, salt and pepper. Allow to sit 5-10 minutes then drain excess liquid. Heat oil in a large skillet over medium. Form latke patties using your hands, taking care to squeeze out excess liquid. Fry for 3-4 minutes per side until golden brown. Place on a wire rack in a warm oven.
Mix together creme fraiche, capers, lemon juice, lemon zest and pinch of salt. Place a small piece of smoked salmon on each latke with a dollop of the creme fraiche mix. Garnish with dill.
Don't try to make these without the flour. We did. They taste great, but they're so lacy they're hard to maintain as patties. We also went with a veggie option, leaving off the salmon.
Mashed Potato, Kale & Feta Pancakes
- 2 C matzah farfel
- 2 T olive oil
- 1 T butter
- 1 medium onion, chopped
- 2 C chopped fresh kale
- 2 C mashed potatoes
- 6 oz. crumbled Feta
- 1 large egg
- Salt and pepper to taste
- Vegetable oil for frying
Soak the matzah farfel in hot water for a minute then drain and squeeze. Meanwhile heat the olive oil and butter over medium. Add the onion and sauté for a minute. Add the kale and cook till wilted, stirring occasionally. Squeeze out liquid and add to the farfel. Mix in the remaining ingredients.
Heat oil in a large skilled over medium-high. Shape the patties by hand and fry for 2-3 minutes per side until golden. Mix potatoes, onions, garlic, flour, eggs, dill, salt and pepper. Allow to sit 5-10 minutes then drain excess liquid. Heat oil in a large skillet over medium. Form latke patties using your hands, taking care to squeeze out excess liquid. Fry for 3-4 minutes per side until golden brown.
We didn't have farfel on hand, so used broken matzahs instead, which worked well in the final product but was rather difficult to work with. The matzahs turned into somewhat of a mush. Large breadcrumbs would probably work equally as well.