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!
Goat Cheese Applesauce Latkes 1 of 9
These latkes taste superb with a slice of goat cheese on top and a smear of applesauce.
Grate 2 of 9
I like to use a food processor to grate my onion and potatoes (it's a great time saver), but you can also use a hand grater if you want to.
Grated Onion 3 of 9
I start with adding the onion to the bowl first, then I grate the potato and add that to the onions. Mix to combine.
Squeeze It Out 4 of 9
Squeeze out all excess liquid from potato and onion mixture by placing a portion at a time in a kitchen towel or cheesecloth. Then using both hands compress till all liquid stops dripping out. Place drained potato onion mixture in a clean dry bowl and continue with the next portion till done.
Dry 5 of 9
Place all the drained and dry potato and onion in a dry bowl, then season with Lawry's, and garlic powder.
Matzo Meal And Egg 6 of 9
Add Matzo meal or bread crumbs to potato shreds and mix to combine. Then add in beaten egg. Mix till fully incorporated.
With Your Hands 7 of 9
Using your hands form a latke the size of your inner palm.
Vegetable Oil 8 of 9
Fry the latke on each side for 5 to 7 minutes.
Golden Crisp 9 of 9
Remove from oil once crisp on the outside and allow to drain on a paper towel lined plate. Serve with sliced goat cheese and a dab of applesauce.
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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