Latkes, Latkes, Everywhere!

Here are three recipes for latkes you can try if you want to change things up a bit this year.

Rivin Family Sweet Potato Pancakes
Courtesy of Cantor Suzanne Hamstra
30 minutes to prepare
4-6 servings

• 1 cup grated carrot, firmly packed
• 1 cup grated white potato, firmly packed
• 1 cup grated sweet potato, firmly packed
• 2 tbsp grated onion
• 3-4 eggs, beaten
• 1/3 cup flour
• 1/4 cup parsley, chopped
• 1 clove garlic, crushed (optional)
• 1 tsp salt
• Fresh black pepper
• Juice of 1/2 lemon

1. Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse, place in a clean kitchen towel with the onion and squeeze out well to get rid of all the extra water.
2. Combine all ingredients and mix well.
3. Fry in butter in a heavy skillet until brown and crisp.
4. Serve immediately, topped with yogurt or sour cream and fresh-chopped chives. Garnish with tomato wedges and lots of fresh, raw vegetable sticks.

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Rabbi Shankman’s Old Bay Latkes

• 2 large russet potatoes, washed and cut into quarters
• (Optional: substitute one russet potato for a sweet potato)
• 1/2 of a large onion, peeled and cut into quarters
• 1 large egg
• 1/4 cup all-purpose flour
• 1 tsp salt
• 2 tbsp Old Bay (for a Maryland twist)
• Oil for frying
• Options (replace Old Bay with)
  • 1 tbsp each — garlic powder, rosemary, and thyme for a slight flavor change – OR –
  • 1 1/2 tbsp cayenne pepper for something a bit more spicy

1. Using a food processor with a grating disc, grate the potatoes and onion. Transfer the mixture to a large bowl, trying not to include the extra liquid.
2. Add the eggs, flour, Old Bay, and salt (or any optional ingredients) and mix until the flour is absorbed.
3. In a pan over medium-high heat, pour in about 1/4-inch of the oil. Once the oil is hot, add an overflowing tablespoon of batter into the hot pan, cooking in batches. Use a spatula to flatten and shape. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate. Repeat with the remaining batter.

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Super Veggie Waffle Latkes
Via Skinnytaste

• 2 large carrots, peeled and shredded (6 oz)
• 1 large zucchini, shredded (8 oz)
• 1 red bell pepper, shredded
• 1 medium onion, shredded
• 2 large russet potatoes, scrubbed and shredded (16 oz)
• 1/4 cup matzo meal or all-purpose flour (wheat or GF)
• 1 tsp baking powder
• 1 1/4 tsp kosher salt and pepper to taste
• 3 large eggs, beaten

1. Using a box grater/food processor with grating disc, grate all the veggies, saving the potatoes for last to prevent browning.
2. Squeeze out all the excess liquid well with a cheese cloth or towels.
3. Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
4. Spray waffle iron and heat on medium-low heat.
5. Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
6. Set aside and repeat with the remaining mixture.

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