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Recipe by My Kosher Recipe Contest

Latke “Melody”

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Latke
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Egg - Wheat
30 Minutes
Diets

No Diets specified

Submitted by Avichai Jacobs

Ingredients

“Sweet and Soulful”

  • 1 large sweet potato, peeled, washed and grated

  • 3 large eggs

  • 1 tablespoon all purpose flour

  • 2 tablespoons brown sugar

  • 1 teaspoon pumpkin pie spice mix

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon cayenne (optional)

  • oil, for frying

“Jazzy Blues”

  • 4 blue potatoes, peeled washed and grated

  • 2 large eggs

  • 1/4 large onion, peeled and grated

  • 1/4 cup of all purpose flour

  • 1 tablespoon oil

  • 1 teaspoon kosher salt

  • oil, for frying

“Drop the Beet”

  • 2 beets, peeled, washed and grated

  • 1 large egg

  • 1/4 large onion, peeled and grated

  • 1/4 cup of all purpose flour

  • 1 tablespoon oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon cumin

  • oil, for frying

Directions

Prepare the Sweet and Soulful Latkes

1.

Combine all ingredients (but the last) in a large bowl and mix well.

2.

Heat oil in a fry safe skillet, making sure there is just enough to generously coat the bottom of the pan.

3.

Fry latkes until they are a deep orange brown on both sides, then place onto a paper towel-lined plate to drain any excess oil.

4.

Optional topping: In a small bowl, mix two tablespoons whipped cream cheese, 1/4 teaspoon cinnamon and one teaspoon of brown sugar. Add a dollop onto each latke and serve topped with candied nuts.

Notes:

Yields 4-6 small latkes

Prepare the Jazzy Blues Latkes

1.

Combine all ingredients (but the last) in a large bowl and mix well.

2.

Heat oil in a fry safe skillet, making sure there is just enough to generously coat the bottom of the pan.

3.

Fry latkes until they are a deep medium brown on both sides, then place onto a paper towel-lined plate to drain any excess oil.

4.

Serve hot, topped with horseradish sauce and snipped chives.

Notes:

Yields 6-8 small latkes

Prepare the "Drop the Beet"

1.

Combine all ingredients (but the last) in a large bowl and mix well.

2.

Heat oil, making sure there is just enough to generously coat the bottom of the pan.

3.

Fry latkes until they are a deep red color with darker edges on both sides, then place onto a paper towel-lined plate to drain any excess oil.

4.

Optional topping: In a small bowl, mix two tablespoons of sour cream and one teaspoon of chrein, drizzle over the latke and garnish with a small sprig of fresh dill.

Prepare the "Drop the Beet"

Yields 4-6 small latkes

Recipe tags

Avichai Jacobs beets Channuka channukah chanuka Chanukah classic Jewish foods hannuka Hannukah hanuka Hanukah Hanukkah jazzy latkas latkes my kosher mykosher mykosher.com potatoes super easy sweet
Latke

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