Spiced Hanukah latkes by the spice detective.
My favorites are made from a combination of russet potatoes, sweet potato, onion and parsley.
I add a little nutmeg & turmeric to the mix for added benefits and flavor as well as Celtic salt and fresh ground pepper.
- 1 sweet potato, (about 1 cup)
- 1 yellow onion finely chopped (@1/2 cup)
- 2-3 shredded russet potatoes (or yukon gold) (@2 cups)
- 1 teaspoon celtic salt
- ½ tea spoon of turmeric,
- ¼ tea spoon nutmeg
- 1/2 teaspoon fresh milled black pepper
- 2 eggs, beaten
- ½ cup Fresh chopped parsley
- 3 ounces flour
- Avocado oil or other high smoke point oil
- homemade applesauce for serving or fresh yogurt Tzatziki ( garlic, dill, cucumber yogurt sauce)
1. Hand grate the sweet potato, onion, and russet potato.
2. Add the salt, pepper, and spices and parsley. Let rest a few minutes.
3. Using a colander (or cheesecloth if you prefer) wring all the excess moisture from the mix. Repeat, then return to the bowl. You can also squeeze handfuls of the mix in your hands to help.
4. Mix in the beaten eggs and flour.
5. Generously coat the bottom of a heavy pan with oil .The oil need not be deeper than 1/8 inch.
6. Working in small batches ladle the mix ( or use your hands to create oval shape patties ) to the heated pan to form 5-7 latkes with about a 3 inch diameter and about a 1/4 inch thickness after pressing down gently on the mix with a spatula. Fry each one on one side until golden brown, then flip and cook the other side until golden. Try to keep the depth of oil as low as possible, but make sure the vegetables cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have 15-20 latkes from this recipe.
7. Serve warm with generous dollops of Tzatziki or homemade heirloom applesauce.