Happy Hanukkah! Hanukkah starts tonight, the evening of December 16th. And no celebration is complete without latkes! Thanks to the generous sponsorship of Whole Foods La Jolla, this year’s latkes are inspired by another Jewish tradition: bagels and lox. Papa Bird’s famous smoked salmon, a shmear of crème fraîche, capers and home-made pickled sweet onions topped our latkes.
My daughter’s favorite book right now is a silly story about runaway latkes that sing and roll off to see the town. She loved helping put the potatoes, sweet potato, Brussels sprouts and onion into the food processor. She also mixed up the eggs and the batter. Kitchen helpers get the spoils of tasting the first batch, hot in the kitchen!
Here are some of my top latke making tips:
- Use a brown paper bag to soak up the extra oil.
- Peanut oil is great for frying. I used a mix of peanut and Avocado oil.
- My house usually smells of oil for days after making latkes. This year I closed off the kitchen from the rest of the house, opened the door from the kitchen to the outside, and had the exhaust fan on high. Success!
- There is no need to make balls or patties. Just plop a spoonful of batter in the pan. The latkes will be lighter, lacier and crisper.
Latkes and Lox Recipes
- Brussel Sprouts and Sweet Potato Latkes –I used a mix of Japanese Yams (less sweet than sweet potatoes) and Russet Potato.
- Home Smoked Salmon
- Quick Pickled Onions –I used a sweet onion.
Set out a spread of the above recipes, along with crème fraîche (a sweeter, thicker and creamier sour cream) and capers. Enjoy!
Many thanks again to Whole Foods La Jolla! They provided me with all of the ingredients, free of charge. (The recipes and opinions are all mine.) Follow them on Twitter at @WFMsandiego and
#wfmlajolla. (Follow my tweets @BabyBirdsFarm). You can pin this recipe on Pinterest here, and follow my Jewish Food board for more noshing.