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Seasonal Entertaining: Latkes with a Modern Herbal Twist

Latke is a Yiddish translation of what has come to be a basic potato pancake. Latke is actually the Ukranian word for pancake, although it does not necessarily mean potato pancakes. However, the most traditional and well known latke is the potato pancake, which is a mixture of shredded potatoes, eggs and possibly grated onions formed into a pancake and traditionally deep fried. We all know latkes to be associated with Judaism and specifically Hanukah and the festival of lights. The Hanukah latke is often very traditional and is more of a symbol of what the holiday represents than a real and authentic representation of the events that Hanukah celebrates. After all, potatoes were brought back to Europe in the late 16th century by the Spanish. Early Jews had no idea what a potato even was. The Italian Jews were thought to be the first to serve “pancakes” at Hanukah, but with ricotta cheese instead of potatoes! The original idea of the pancake or the latke was that it was fried in oil, thus symbolizing and celebrating the miracle of the oil that lasted for eight days when the Jews recaptured the Holy Temple in Jerusalem in 165 BC. There was said to be only enough oil for one night of burning, but the oil miraculously provided eight days of light. The most common Hanukah dishes and traditions involve the use of oil because they highlight the miracle of the holiday. The Latke has come to be the most popular symbolic dish of the miracle of light. When the Jews moved into Eastern Europe, cheese latkes fell out of favor because of kosher dietary restrictions against mixing dairy products and meat. At the time, the use of animal fats was very common and the cheese latkes quickly came to be potato and vegetable latkes cooked in fat instead. Depending on local crops and local regions, latkes can be found in many different forms during the celebration of Hanukah, including potato, beet, corn, and eggplant latkes.

There are many different ways to make latkes. The joke is that there are as many ways to make latkes as there are Jews in the world, and that doesn’t even take into account the many ways to serve your latke or what to serve with it. The real truth here is that latkes have become more than just a symbolic gesture in celebrating the miracle of lights; they have also become a force to be reckoned with in the cuisine world in general. As we typically point out, the world is growing smaller and ingredients and cultures merge faster than ever before. This means that latkes no longer have to be made from simple traditional recipes. While we want to preserve the traditional Hanukah with its pancakes cooked in oil to symbolize the miracle of lights, our pallets tingle with excitement at the thought of taking latkes beyond our grandmother’s recipes.

Here are a few of our favorite latke recipes with a modern herbal twist. Each recipe is uniquely herbalized and is accompanied by its own unique serving sauce. We have latkes for all palette types and occasions, including sweet, savory, robust and fresh, and light. All of these recipes will create a new modern symbol of celebration for your Hanukah traditions.

Potato Latkes
Makes 20 medium latkes

Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

5-6 medium potatoes, washed, peeled and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs beaten
½ cup all purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

In a large mixing bowl, combine grated potatoes, onions, chives, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Rosemary Potato Latkes with Rosemary Apple Chutney
Makes 20 medium latkes

This is a semi traditional potato latke recipe with a modern version of applesauce to go with it.

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Rosemary Apple chutney

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, chopped fine
Juice of one medium lemon
2 bay leaves
1 teaspoon salt

Place all ingredients in a heavy bottom medium sauce pan and bring to a boil. Reduce heat and let simmer, uncovered, stirring occasionally for about 20-30 minutes or until chutney is desired consistency and apples are soft. Take off heat and discard bay leaves. Serve over hot latkes.

 

Carrot Cilantro Ginger Latkes with Lemongrass Chili Mint Yogurt
Makes 20 medium latkes

Cool, healthy and refreshing, these carrot latkes are incredibly fresh and zesty with flavor!

6 cups carrots, shredded
1 cup all purpose white flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, grated
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Lemongrass Chili Mint Yogurt

1 cup plain yogurt
1 teaspoon fresh ginger, minced fine
1 teaspoon lemongrass, minced fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeds removed and minced fine
Juice and zest of 1 lime
Salt/pepper

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

 

Peruvian Herbed Blue Potato Latkes with Cumin Tomato Sour Cream
Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of ½ of a lime
2 teaspoons salt

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream
Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these sweetly spiced latkes!

6 cups sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs beaten
1 cup all purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Zucchini Mint Latkes with Minted Yogurt
Makes 20 medium latkes

Minty, healthy and light, these latkes make a delightful snack or appetizer.
4 cups zucchini, washed and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh mint, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Minted Yogurt

1 cup plain yogurt
2 tablespoons fresh mint, chopped fine
1 tablespoon lemon zest
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Butternut Squash Sage Latkes with Sage Brown Butter
Makes 20 medium latkes

 

A delightful combination of sage and butternut makethese latkes extra special and perfect for cold winter nights.

4 cups butternut squash, peeled and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh sage, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Sage Brown Butter

1 stick butter, unsalted
3 tablespoons fresh sage, chopped fine
1 teaspoons salt
1 teaspoon pepper

In a small saucepan melt butter and add sage, sauté on medium high heat  stirring constantly with a wooden spoon until butter browns a little. Take off heat and add salty and pepper. Refrigerate butter mixture and dollop cold butter on hot latkes.

Argentinean Herb Potato Latkes with Chimichurri Sauce
Makes 20 medium latkes

This is another semi-traditional potato latke recipe with a modern version of applesauce to go with it.

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons each of fresh rosemary, thyme, parsley, marjoram and chives, chopped fine
½ cup sundried tomatoes, chopped fine
2 eggs beaten
½ cup all purpose white flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Chimichurri Sauce

2 medium shallots, chopped fine
2 cloves garlic, chopped fine
¼ cup red bell pepper, chopped fine
2 tablespoons each of fresh parsley, marjoram, chives, thyme, oregano
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1 cup sour cream (optional)

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes. Mix with sour cream if desired.

Spicy Moroccan Cauliflower Latkes with Preserved Lemons & Mint Marmalade
Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce that is interesting and exotic.

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs beaten
1 cup all purpose white flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay as well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

In a medium saucepan, combine lemons, sugar and water. Bring to a boil, reduce heat and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency and add mint. Serve warm over latkes.

Tarragon Red & Gold Beet Latkes with Tarragon Horseradish Cream
Makes 20 medium latkes

These latkes are vibrantly colored and delicately sweet with a fiery bite in the sauce.

Tarragon & Gold Beet Latkes

3 cups gold beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
3 cups red beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

Tarragon and Red & Orange Beet Latkes

6 cups beets, coarsely shredded (about 6 medium)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)

Place beets in large bowl. Press with paper towels to absorb any moisture. In another large bowl, whisk the flour and the next five ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, usually about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes.) Serve latkes with relish and salsa.

Tarragon Horseradish Cream

1 cup crème fraiche
2 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh horseradish root, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoons salt
1 teaspoon pepper

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Cauliflower Herb Latkes

Healthy and light these latkes make up for over indulging in the sweets!

7 1/2 cups of 1-to 1 1/2-inch cauliflower florets (from 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground Aleppo pepper or cayenne pepper
1/4 teaspoon freshly ground black pepper
2 to 3 large eggs
Olive oil (not extra-virgin) for frying
Za’atar Aioli

Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool. Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za’atar and serve