The Yiddish word “latke” originates from the word for the same delicacy, the “oldka,” a Ukranian word. Originating from the same root, “omes” is the diminutive for the Russian word for the same, “pancake,” or “fritter,” “olad’ya.” With similar, if geographically distant connections, is the Greek work for the “little oily pancake, “eladia,” which interestingly comes from the ancient Greek word for olive, “elaia.” Through this somewhat convoluted series of language connections, we finally arrive at the not very different word for the same delicious Chanukah delight, the “latke!”
As the Festival of Light is soon to be upon us, what better way to prepare for the happy occasion than to sift through some wonderful recipes for the “latke?” There are many varieties, variations on the original, simple recipe that uses potatoes, salt, egg, flour, and oil. Some are savory, some sweet, but all are sure to delight. Consider the flavors that you will be serving in your “latke” when you decide upon the appropriate side accompaniments, traditionally applesauce and sour cream (the latter for all kosher friends, clearly only for dairy meals -those where milk products are to be served), but there are many other toppings that one might consider. Get creative- think of preserves, a Greek tzatzitki (Kosher dairy and made with full-fat yogurt, shredded cucumbers, and dill), honey, the possibilities are endless, and enjoy this beautiful time of year and seasonal culinary delight! Enjoy!
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Traditional Potato Latkes (savory)
Ingredients:
– 4 potatoes peeled, and cubed
– 1 onion coarsely chopped
– 2 eggs
– 2 t salt
– 2 T all-purpose flour
– 1 t baking powder
– ¼ c oil
Directions:
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.
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Sweet Potato Latkes (slightly sweet)
Ingredients:
– 2 medium sweet potatoes, peeled
– 2 small, tart apples, peeled
– ¼ c finely chopped onion
– 2 T flour
– 1 t salt
– 1 t ground cinnamon
– ¼ t ground black pepper
– 2 eggs, lightly beaten
Directions:
- In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
- In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.
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Yucca Latkes with Aji Sauce (a savory Latino-Jewish twist on the traditional latke, using yuccas instead of potatoes!)
Ingredients:
– 3 medium-sized yucca peeled and cut into 2 inch pieces (or small enough to fit into your food processor)
– ½ sweet white onion peeled and cut into pieces
– 1 medium sized Yukon or other potato, peeled and cut into 2-inch pieces
– 3 eggs
– ¼ cup flour or matzo meal
– salt and pepper to taste
– canola oil for frying
Directions:
- To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
- Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
- Add about ½ inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing small pieces of mixture in the oil, if it sizzles, it’s ready.
- Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they’re hot.
- To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.
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Aji Sauce (for a Kosher dairy meal due to the use of cheese in the sauce recipe):
Ingredients:
– 2 T aji amarillo paste
– 3 T freshly grated Parmesan cheese
– Small bunch of fresh cilantro stems removed
– 1 jalapeno seeded and chopped
– ½ cup mayonnaise
– ½ lime zested and juiced
– 2 T olive oil
– water to help thin consistency if needed
– salt and pepper to taste
Directions:
- To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
- Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
- Add about ½ inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing small pieces of mixture in the oil, if it sizzles, it’s ready.
- Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they’re hot.
- To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.
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Vegan Potato Latkes (a spin-off on the original, this one using no eggs):
Ingredients:
– ¼ t minced yellow onion
– ¼ c plus 1 tablespoon white spelt flour
– 1 T ground flax seeds mixed with 3 tablespoons water
– 1 t sea salt
– ¼ t paprika, optional, try smoked
– optional: pinch crushed red pepper flakes
Directions:
- Heat oven to 400 F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.
- Scoop approximately ¼ cup of the mixture for each latke onto a very well-oiled baking sheet. Flatten to approximately ¼ -inch thick. Bake for 8 minutes.
- Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.
Some special additions to any of the recipes above:
- 1 T minced fresh dill, parsley, or basil
- 2 T finely chopped green onion
- 1 clove pressed or minced garlic and ½ t seeded and diced chili pepper
- ½ c peeled and grated parsnip or carrot
- 1 T Italian spice mix
- 1 T minced cilantro and 1 t each of chili powder and cumin for a Mexican twist
- ½ c grated cheese for a Kosher dairy latke
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