Hanukkah Lights and Latke Delights
Hanukkah is on the horizon! And there are eight nights to celebrate the Festival of Lights (December 14 – 22), a time when families gather to enjoy the flickering menorah, hone their dreidel spins, and of course, eat latkes: fried potato pancakes that pay homage to the tasty miracle of oil. Lots and lots of oil. There are many latke variations to try (and their associated toppings), and we’re delighted to share Melissa Clark’s French spin on the classic.
And while you prep, why not listen to a lightly sizzling Hanukkah romance on audio? See our picks below (under the recipe). You can press play before you start grating potatoes…and leave on long after the candles burn low.
Gruyère Latkes from Dinner in French by Melissa Clark*
“Stuffing a layer of grated Gruyere cheese into latkes is not at all traditional, but it is extremely good. Most of the cheese melts into the potatoes, giving the latkes a soft and runny center, while the little bit that escapes mingles with the grated potatoes frying in the oil, adding extra crunch to the already brittle golden shards. Scallions replace the usual onion here, giving the whole thing a slightly sweeter flavor and a bit of color. Serve these as you would regular latkes, smothered in sour cream (or creme fraiche) and topped with either applesauce or salmon roe.”
Makes About 12 Latkes
1 pound (about 2 large) russet potatoes, cut lengthwise into quarters
6 scallions (white and green parts)
2 large eggs
1 1/4 cups (5 ounces) grated Gruyere cheese, divided
1/2 cup all-purpose flour
1 1/2 teaspoons fine sea salt, plus more as needed
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Olive or grapeseed oil, or duck fat, for frying
Chopped fresh chives, for serving (optional)
Creme fraiche or sour cream, for serving (optional)
Applesauce or salmon roe, for serving (optional)
1) Use the coarse grating disk of a food processor to grate the potatoes and scallions; you can grate them together. (Or you can grate the potatoes by hand on a box grater and finely chop the scallions.) Transfer the potatoes and scallions to a clean dish towel and squeeze out as much liquid as possible. Be thorough; the drier your mixture, the crisper the latkes.
2) Transfer the potato mixture to a large bowl and stir in the eggs, 1 cup of the cheese, and the flour, salt, baking powder, and pepper. Scoop out a golf ball—size mound (about 3 tablespoons), and flatten it to about 1/4 inch thick on a cutting board. Top it with 1 teaspoon of the remaining cheese, then scoop another golf ball—size mound on top and squish it down over the first mound to make a 3/4-inch-thick patty with cheese in the middle. Repeat with the remaining batter and cheese.
3) Heat 1/4 inch of oil in a large heavy-bottomed skillet over medium heat. Once the oil is hot, carefully drop the patties into the skillet, leaving generous space around each one. Use a spatula to flatten them into disks. Cook until the edges are brown and crispy, about 5 minutes. Then carefully flip them over and cook until very brown on the second side, about another 5 minutes. Reduce the heat if the potatoes start to burn, or raise the heat if they don’t turn golden brown. If some of the cheese leaks out, this is a good thing; it will turn crunchy as it hits the hot pan. As they are finished, transfer the latkes to a paper towel—lined plate and immediately sprinkle them with a little salt. Repeat until all the latkes are fried, adding more oil as needed. Serve hot, with chives, creme frmche, and applesauce or salmon roe, if you like.
*Copyright © 2020 by Melissa Clark. Photographs © 2020 by Laura Edwards.
Published by Clarkson Potter, an imprint of Random House.
Sizzlin’ seasonal listens
Press play on Hanukkah romances while you get busy in the kitchen!
