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Latke Sampler

Categories: Hanukkah

Southwestern Potato Pancakes with Spicy Tomato Relish

Ingredients:

• Relish:
• 2 cups plum tomatoes, diced
• 1/2 small yellow onion, chopped
• 1 jalapeno, seeded and chopped
• 1 cup water
• 1/4 cup canola oil

 

• Pancakes:
• 5 potatoes, peeled and grated
• 1 small yellow onion, minced
• 2 jalapenos, seeded and minced
• 2 eggs, lightly beaten
• 3 tablespoon flour
• Salt and pepper
• Canola or Olive oil
• Hot sauce (optional)

To Make:

For the relish, blend tomatoes, onion, jalapeno, and water until smooth. Heat canola oil over medium heat and cook tomato puree about 15 minutes. Cool and set aside.

For the pancakes: In a large bowl, season the potatoes with salt and pepper (and hot sauce, if desired). Mix in the onion, jalapeno, and eggs. Sprinkle flour on top and mix thoroughly.

Form the mix into approximately 3-inch rounds. Heat oil over medium heat, and fry cakes for about 3 minutes per side, or until golden brown. Serve with the cooled tomato relish.

 

Veggie Feta Cakes

Ingredients:

• 2 1/2 cups zucchini, grated
• 1 cup potato, peeled and grated
• 1 cup carrot, peeled and grated
• 3 eggs, lightly beaten
• 3/4 cup flour
• 1/2 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper
• Canola or Olive oil

To Make:

Using paper towels or cheesecloth, squeeze out as much moisture as you can from the vegetables. Place them in a large bowl and season with salt and pepper. Mix in the eggs. Sprinkle the flour on top and mix thoroughly. Add the parsley and feta and lightly mix to combine (be careful not to overwork the mix).

Form mix into approximately 3-inch rounds. Heat oil over medium heat and fry cakes for about 3 minutes per side, or until golden brown. Serve with sour cream or plain Greek yogurt.

 

Sweet Potato Cakes with Cilantro Lime Yogurt

Ingredients:

• Yogurt:
• 1 cup plain Greek yogurt
• 2 teaspoon fresh cilantro, chopped
• 1 tablespoon lime juice

 

• Pancakes:
• 1 pound sweet potatoes, peeled and grated
• 1 small yellow onion, grated
• 2 eggs, lightly beaten
• 1 tablspoon flour
• Salt and pepper
• Canola or Olive oil

To Make:

For the yogurt, mix together yogurt, cilantro, and lime juice. Refrigerate until ready to use.

For the pancakes: In a large bowl, mix together the sweet potato and onion, and season with salt and pepper. Mix in the eggs. Sprinkle flour on top and mix thoroughly.

Form mix into approximately 3-inch rounds. Heat oil over medium heat and fry cakes for about 3 minutes per side, or until golden brown. Serve with cilantro lime yogurt.

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