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Dairy
Easy
1 Hour
Diets 
We all know and love the traditional latkes; they’re a Chanukah treat in every home. However, this year, it’s time to swap out the classic for these delicious, vibrant, herb-infused bites of joy! We call these pashtidot, which means small, fried pies, and they’re so good! In the classic Sephardic kitchen, where spices, fresh herbs, and bold flavors are given center stage, these latkes are infused with fresh dill, parsley, scallions, and a beautiful blend of spices. They really give over that mouthwatering fusion of tradition and innovation. I like to add feta cheese on top for some extra creaminess and flavor. You’ll never have to ask someone if they want another one, since they’ll be gone before you get a chance! Happy Chanukah and happy cooking!
4 creamer potatoes, peeled
3 eggs
3 tablespoons Gefen Bread Crumbs
1 bunch scallions, cleaned
1 teaspoon fresh dill, cleaned and chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons salt
1/4 teaspoon turmeric
3 cubes Gefen Frozen Parsley
1 teaspoon pareve chicken soup mix
1/4 teaspoon dried thyme
oil, for frying
Ta’amti Feta Cheese, for garnish
Grate the potatoes by hand or in the food processor.
Place all ingredients in a bowl and mix.
Add oil to a pot and heat over medium-high heat.
Take 1/4 cup of the mixture at a time and squeeze it out before placing it in the oil. Fry each pashtida until golden brown, then flip to fry on the other side as well.
Garnish with feta cheese and serve alongside a fresh salad. Enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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