Latke Bar! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.
I would love for you to read more about the story and about my Grandma on the story here.
Latkes are a staple for Hanukkah - frying food in oil represents and celebrates the eight days and nights that the oil lasted for the Maccabees, when there was only enough oil to last one day. In my family we always got creative with toppings for latkes: Applesauce and sour cream are traditional, but we would make eggs or salsa for ours. I've taken that a step further with toppings like spicy cilantro-lime-avocado sauce, sunny-side-up eggs and a dip with cream cheese, Greek yogurt and fresh dill.
Serves 6
Table of Contents
Ingredients for Spicy Cilantro-Lime-Avocado Sauce
- avocados, sliced
- Greek-style yogurt
- adobo sauce
- juice of 3 limes
- cumin
- paprika
- salt and freshly ground black pepper, to taste
- fresh cilantro
Ingredients for Latkes
- russet potatoes, grated
- cold water
- yellow onion
- cup matzo meal*
- egg
- salt and freshly ground black pepper, to taste
- cup olive oil
*Matzo meal is crumbled fine matzo. You can buy it at some grocery stores, or you can make it at home by processing matzo. One piece of matzo yields about ½ cup matzo meal.
Ingredients for latke bar Toppings
- spicy cilantro-lime-avocado sauce (recipe included)
- applesauce
- sour cream
- sunny-side-up eggs
- salsa
- cream-cheese sauce (combine ½ cup cream cheese, ½ cup Greek-style yogurt and 2 tablespoon small-diced fresh dill) with cured salmon
How to make Spicy Cilantro-Lime-Avocado Sauce
- In the bowl of a food processor, add all ingredients, and process until thoroughly combined and smooth. Use a rubber spatula to scrape sides of bowl if ingredients are sticking. Pour into a bowl; refrigerate until ready to serve.
How to make Latkes
- In a large bowl, place grated potatoes and cold water, and cover with a kitchen towel. Let rest for 10 minutes. Drain potatoes, squeezing them dry with a clean towel or cheesecloth to remove all liquid.
- In the bowl of a food processor, blend onion until a paste forms. In a large bowl, mix dried potato shreds (including remaining starch left in cheesecloth) with onion paste. Add matzo meal, egg, salt and pepper. Use an ice cream scoop to portion potato mixture, and then flatten each into discs; each should be about the size of your palm. Before frying latkes, prepare a cooling rack with a kitchen towel or paper towels underneath to soak up excess oil.
- In a skillet over medium heat, heat oil until hot. Place 1 latke in oil to test temperature; you should hear it sizzle but not pop. Cook latkes until golden brown on 1 side, then flip and let cook until golden on other side; each side should take 3 to 4 minutes. Remove latkes onto prepared cooling rack.
How to Make a Latke Bar
- Lay out latkes on a platter. Surround with whatever toppings or combination of toppings you desire.
- Serve and enjoy!
Other Recipes from this Article to Try
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Equipment
- Food processor
Ingredients
Spicy Cilantro-Lime-Avocado Sauce
- 2 avocados sliced
- ⅔ cup Greek-style yogurt
- 2 tablespoon adobo sauce
- 3 limes juiced
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and freshly ground black pepper to taste
- 2 cups fresh cilantro de-stemmed
Latkes
- 2 lbs russet potatoes grated
- cold water
- ½ yellow onion
- ½ cup matzo meal*
- 1 egg
- salt and freshly ground black pepper to taste
- 1 cup olive oil
Instructions
Toppings
- spicy cilantro-lime-avocado sauce (recipe included)
- applesauce
- sour cream
- sunny-side-up eggs
- salsa
- cream-cheese sauce (combine ½ cup cream cheese, ½ cup Greek-style yogurt and 2 tablespoon small-diced fresh dill) with cured salmon
Spicy Cilantro-Lime-Avocado Sauce
- In the bowl of a food processor, add all ingredients, and process until thoroughly combined and smooth. Use a rubber spatula to scrape sides of bowl if ingredients are sticking. Pour into a bowl; refrigerate until ready to serve.
Latkes
- In a large bowl, place grated potatoes and cold water, and cover with a kitchen towel. Let rest for 10 minutes. Drain potatoes, squeezing them dry with a clean towel or cheesecloth to remove all liquid.
- In the bowl of a food processor, blend onion until a paste forms. In a large bowl, mix dried potato shreds (including remaining starch left in cheesecloth) with onion paste. Add matzo meal, egg, salt and pepper. Use an ice cream scoop to portion potato mixture, and then flatten each into discs; each should be about the size of your palm. Before frying latkes, prepare a cooling rack with a kitchen towel or paper towels underneath to soak up excess oil.
- In a skillet over medium heat, heat oil until hot. Place 1 latke in oil to test temperature; you should hear it sizzle but not pop. Cook latkes until golden brown on 1 side, then flip and let cook until golden on other side; each side should take 3 to 4 minutes. Remove latkes onto prepared cooling rack. Top latkes with whatever toppings or combination of toppings you desire.
Notes
- Matzo meal is crumbled fine matzo. You can buy it at some grocery stores, or you can make it at home by processing matzo. One piece of matzo yields about ½ cup matzo meal.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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