My affection for Hanukkah runs deep. I always was told by my Mom how her Mom is half Jewish, and that was the reason my Mom use to adorn her table with a menorah during the Hanukkah season. It wasn’t until I went to elementary school, and suddenly was bussed out to a predominantly Jewish school on the west side, that I learned the traditions of the holiday along with how to sing in Hebrew. I’ve never practiced Judaism, but I’ve been to my share of Bat Mitzvahs and Bar Mitzvahs, and I certainly fell in love with the cuisine. Latkes were one of the few things I learned to make at an early age and still make them during the Hanukkah holiday as my way of celebrating the lovely tradition I learned as a child. Enjoy!
Ingredients for goat cheese applesauce latkes:
- 1 – onion (grated)
- 4 – russet potatoes (peeled and grated)
- 1 1/2 – teaspoons of Lawry’s seasoning salt
- 1/2 – teaspoon garlic powder
- 2/3 – cup bread crumbs or matzo meal
- 2 – eggs (beaten)
- vegetable oil
- goat cheese
- In a food processor fitted with a grater attachment, grate onion and potatoes.
- Then place in a bowl and with a kitchen towel or cheese cloth squeeze all the liquid from the potato onion mixture.
- Place in a clean dry bowl.
- Season drained potato onion mixture with Lawry’s and garlic powder.
- Add in bread crumbs or matzo meal and mix to combine.
- Beat eggs in a separate bowl then pour over the potato onion mixture.
- Form patties with hands by grabbing a small pinch with your hand and then forming it in the palm of your hand.
- In a large frying pan add in vegetable oil over a medium flame and allow to get hot.
- Add in latkes patties and fry on both side for about 5 to 7 minutes or until crisp.
- Place on a paper towel line plate and allow latkes to drain.
- Top with goat cheese and a small dollop of applesauce.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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