LATKE LOVE: Double Dip Recipes of the Hanukkah Staple
Come Holiday season, you should be with your family, but that does not mean that our college-student focused blog should be left obsolete! If you tire of your mother’s recipe for a soggy, boring old potato latkes, nag them with some alternatives. Bon Appetit has tested some veritable alternatives that push the boundaries of how poshed up latkes can be.
Tender Zucchini Fritters with Green Goddess Dressing (Recipe courtesy Ian Knauer, fulfilled by Bon Appetit)
Ingredients
DRESSING
- 1 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon distilled white vinegar
- 1 anchovy fillet, chopped
FRITTERS
- 1 1/2 pounds medium zucchini (5 to 6), trimmed
- 1 1/2 teaspoons coarse kosher salt, divided
- 6 1/2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup beer
- 1 4-ounce package soft fresh goat cheese, coarsely crumbled, chilled (about 1 cup)
- 1/3 cup (or more) extra-virgin olive oil
- 3 1/2 cups (lightly packed) mâche (lamb’s lettuce; 2 to 3 ounces)
Preparation
DRESSING
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Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
FRITTERS
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Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
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Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
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Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
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Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.
Celery Root and Mushroom Latkes with Onion Applesauce
Recipe courtesy Michael Solomonov, fulfilled by Bon Appetit
Ingredients
Onion Applesauce
- 1 8-ounce Granny Smith apple
- 1 8-ounce onion, unpeeled
- 2 teaspoons kosher salt, plus more for seasoning
- 1/2 cup chopped fresh cilantro
Latkes
- 1 pound celery root (celeriac), peeled, coarsely grated
- 1 pound russet potatoes, peeled, coarsely grated
- 1 tablespoon kosher salt
- 1 pound washed mushrooms (such as trimmed, halved oyster or chanterelles, or thinly sliced crimini mushrooms)
- 2 large eggs, beaten to blend
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cumin
- 1 tablespoon ground tumeric
- 1 1/2 teaspoons freshly ground black pepper
- Vegetable oil (for frying)
Preparation
Onion Applesauce
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Preheat oven to 350°. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place unpeeled onion and apple on prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.
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Unwrap apple; core, peel, and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp. salt. Purée until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.
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Stir in cilantro before serving.
Latkes
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Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1 1/2 hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer.
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Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes.)
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Preheat oven to 300°. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a 1/2″-thick patty. Pour oil into a large nonstick skillet to a depth of 1/4″; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes.
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Serve warm latkes with onion applesauce.
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I love the look of the courgette fritters with green sauce mmm