Potato latkes are my love language…
Like all Japanese European-descended Jewish gal (or heck, anybody with style buds), I’ve exactly zero willpower round latkes. I take pleasure in them equally scorching and crackling from the frying pan and nibbled chilly from the fridge.
If I’ve one tiny quibble with my favourite Hanukkah potato fritters, it’s that they are often tough to assemble a meal round. They’re hearty, filling, and have center-of-the-table star enchantment, however aren’t fairly a predominant dish. Most frequently I serve them alongside brisket or some form of braised rooster as a result of the combo of tender, saucy meat and starchy fried potatoes is golden. However when I’m actually good, I make a latke board.
Because it seems, surrounding latkes with a stunning and colourful medley of fruit, veggies, cheeses, olives and different goodies completely rounds out the meal whereas letting the latkes shine. And it’s simpler than you would possibly suppose, even for the artistically challenged amongst us (raises hand). Listed below are some suggestions for maintaining your latke board low stress whereas maximizing fashion and deliciousness.
Make The Latkes Forward
The one energetic cooking concerned on this Hanukkah-friendly board are the latkes themselves. And whereas nothing beats a freshly fried latke, additionally they reheat surprisingly effectively. I prefer to make a batch of latkes forward of time, then retailer the well-wrapped latkes within the fridge (or freezer, if will probably be greater than a day or two). When Hanukkah rolls round, lay the latkes in a single layer on a baking sheet and crisp them up in a 350˚F oven. That approach, you don’t spend the whole vacation flipping latkes on the range. Nobody will know the distinction, I promise!
Curate Your Toppings
Bitter cream and applesauce are the 2 most conventional latke condiments, however something that belongs on a cheese board additionally works for a latke board. Gentle and onerous cheeses, lox or caviar, pickles and olives are a terrific begin. You can even layer on crisp veggies like sliced cucumber, snap peas or radishes, and seasonal fruits like pomegranates (latke + bitter cream + recent pomegranate seeds is an unbeatable combo!), citrus, quince paste, or dried dates and apricots.
Steadiness Your Colours
You do not need to be a educated artist to create a ravishing latke board. I normally begin by laying down the latkes in a curving line, after which construct out every part round them. Goal for a steadiness of shade throughout the board — for instance, anchoring one aspect with ruby pomegranate quarters and offsetting them with red-purple figs or berries on the opposite aspect, or inserting inexperienced olives and snap peas all through for verdant pops of inexperienced. For those who want inspiration or design concepts, Instagram has you lined.
Don’t Overlook the Chocolate
Give your latke board a contact of sweetness and vacation sparkle by tucking in items of foil-wrapped Hanukkah gelt all through. I significantly love the chocolate gelt from Divine, which makes use of truthful commerce cocoa beans, sugar and vanilla; top quality substances; and no synthetic flavors.
Recipe from my cookbook, The Jewish Cookbook
Serves 6 to eight
4 lbs russet potatoes, scrubbed, unpeeled, and patted dry
1 medium onion, peeled
2/3 cup all-purpose flour
4 to five eggs, frivolously crushed
1/2 cup finely chopped recent parsley, elective
1 tablespoon kosher salt
1/2 teaspoon freshly floor black pepper
Vegetable oil (like sunflower), for frying
Bitter cream and applesauce, for serving
Line two massive baking sheets with a number of layers of paper towels, put aside.
Grate the potatoes and onion on the big holes of a field grater. (Or, lower them into quarters and shred utilizing the shredding blade of a meals processor.) Working in batches, wrap the shredded potato and onion in a tea towel or a number of layers of paper towels and squeeze out as a lot liquid as potential.
Add the potatoes and onion to a big bowl together with the flour, 4 eggs, parsley, if utilizing, salt, and pepper. Combine till the substances are absolutely integrated. If the combination appears dry, combine within the remaining egg
In a big frying pan, warmth 1/4-inch of oil over medium-high warmth till shimmering however not smoking.
Working in batches of 4 or 5, drop the batter by the 1/4 cup into the pan and press gently with a spatula to flatten. Prepare dinner, flipping as soon as, till browned on either side and cooked via, 6 to eight minutes. Proceed frying till the entire potato combination is used up, including extra oil to the pan if obligatory, and modify the warmth up or down if the latkes are browning too rapidly or not rapidly sufficient.
Switch the cooked latkes to the paper towels to empty. Serve instantly topped with bitter cream, applesauce, or each. Reheat leftovers by laying the latkes in a single layer on a baking sheet and crisping them up in a 350˚F oven till effervescent and warmed via, 5 to 10 minutes.