Lacy Latkes
| Portion size |
|---|
| Serves 6-8 |
Ingredients
- 8 large Russet potatoes, scrubbed clean
- 2 onions, finely chopped
- 3 eggs, beaten
- ⅓ cup flour or matzo meal
- Sea salt and pepper to taste (be generous)
- Vegetable oil, for frying
- Applesauce, sour cream or Greek yogurt, for garnish
Directions
- Using a food processor or box grater, grate the potatoes (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
- Place the potatoes in a very large bowl and mix together with chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
- In a large cast-iron skillet (or other heavy-bottomed skillet), heat ½ inch of oil over medium heat. Add heaping tablespoons of latke mixture, frying four or five at a time, for about 3 minutes on each side, or until golden brown. Smoosh them down with the spatula a bit and add more oil as needed.
- When the latkes are cooked, transfer them to a plate lined with paper towel to drain. You can serve these immediately or cook them ahead and reheat in the oven when guests arrive. Serve with apple sauce, sour cream and/or yoghurt.
The Mix-ins:
- Green onion latkes with Hoisin and sesame seeds: Mix in 3 green onions and 1 chopped for garnish. Drizzle finished latkes with a zigzag of Hoisin and a sprinkle of toasted sesame seeds and chopped green onion.
- Sweet potato and potato latkes with dukkha, pomegranate, yoghurt and pomegranate molasses: Replace 1 large russet with 1 large, sweet potato. When finished drizzle latkes with pomegranate molasses, sprinkle with dukkha seasoning, a dollop of yoghurt and a sprinkle of pomegranate seeds. Dukkha can be found at Middle Eastern stores. To make your own, here’s my Dukkha recipe (see below):
Ingredients
- 1/2 cup cashew pieces (pistachios, almonds and hazelnuts are also nice), toasted and completely cooled
- 3 tbsp sesame seeds
- 1/4 cup coriander seeds
- 2 tbsp cumin seeds
- ½ tsp dried mint
- 1 tsp Kosher salt
- ¼ tsp black pepper
Directions
- Combine all ingredients in a food processor and pulse until medium grind and crumbly. (You can also use a mortar and pestle).
- Add mixture to a medium non-stick skillet and toast gently, stirring constantly on medium-low until just aromatic, about 2 minutes.
- Remove from pan and set aside to cool. (Makes about 1 cup and stores well in an airtight container in the fridge for up to a month.)
The Mix-ins (cont’d):
- Everything bagel latkes with sour cream and red onion (and maybe lox): Sprinkle hot latkes with everything bagel spice, top with dollops of sour cream and thinly shaved red onion.
Ingredients for Everything Bagel Spice :
- ½ Tbsp poppy seeds
- 1 Tbsp sesame seeds, toasted
- 1 Tbsp dehydrated onion flakes
- ¼ tsp garlic powder
Stir together and enjoy!
Chocolate-dipped Poppy Seed & Sesame Cookies
| Portion Size |
|---|
| Makes 3 dozen |
Ingredients
- Makes 3 dozen
- 1½ cups flour
- ¼ tsp sea salt
- 1 cup icing sugar
- 2 Tbsp poppy seeds
- 1 Tbsp sesame seeds
- 2 Tbsp water
- 1 tsp vanilla extract
- ¾ cup butter, room temperature
- 1 cup semi-sweet chocolate chips, melted
Directions
- Place the flour, salt, icing sugar, poppy seeds and sesame seeds in a bowl and stir to combine. Add the water, vanilla and butter, and work it together with your clean hands until a uniform dough comes together.
- Transfer the dough to plastic wrap and form a 12-inch log. Refrigerate until firm, at least 3 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Unwrap the dough and slice into ¼-inch disks. Place the cookie slices on the baking sheets 1 inch apart. Bake for 6 minutes, then rotate the trays 180 degrees and bake for another 6–8 minutes, or until the edges just start to brown. Let cool on the baking sheets, then dip or spread chocolate over half of each cookie, place back on cookie sheet until chocolate dries. Then munch away!