Spiralized Potato Latkes, Sautéed Apples with Wildflower Honey, Sour Cream
We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
Hanukkah doesn’t start ’til sundown tonight and we’ve already cooked two batches of latkes – our beloved potato pancakes fried in olive oil.
In the first recipe we used a food processor to grate potato and shallot. Ingredients include earthy parsnip, sweet fruity red bell pepper, and fresh bright herbaceous parsley. I joke about the curious red and green color combination in these latkes. But the flavor profile really is spot-on. Happy Hanukkah and Merry Christmas!
The second latke recipe employs the new-fangled “spiralizer” to cut long skinny strands of potato, making for a lovely light and lacy pancake. Originally, I thought of the spiralizer as a gimmicky kitchen gadget, but I now find it to be quite useful. And fun. These spiralized latkes are for the purist – simply delicious fried potato served with sour cream. And for a sweet textural counterbalance, my sautéed fresh apples with wildflower honey stand in for the traditional applesauce.
Both recipes are winners in our book. You decide.
Two Potato Latke Recipes
