Wait, are you looking at the date of this post? Please don’t do that. If you look too closely you’ll notice that I am posting this at more then a week after the END of Chanukah. Yikes! Please forgive me, it has been a very busy month and this is the best I could do.
To make up for that, I am presenting you with an excellent twist on a classic Chanukah treat…the latke! Simply put, a latke is fried potato pancake. Frying is big around Chanukah. After all, the holiday celebrates a miracle related to oil (for more info, check out this page). However, when you add cilantro, jalapeno, chipotle…well, then it becomes something more!
Adapted from Cooking Light Magazine
6 cups peeled and shredded Russet potatoes (It took about 6 medium sized ones)
1 onion- grated
6 tablespoons flour
1/2 cup chopped cilantro
2 seeded and chopped jalapeno peppers
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
1. Combine all the ingredients in a bowl. Stash in the fridge until needed!
Large skillet (cast iron or otherwise!)
1. Combine the shredded potato and grated onion in a colander. Set it in the sink to let the moisture drain off for 30 minutes. Moisture is the enemy of latkes! Every so often, take a spoon and smush the mixture down to get more out. If you are brave, you can use your hands…it is only potatoes and onion after all!
3. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil (a good glug will suffice) and swirl to coat the pan.
6. Repeat with the remaining mixture. Adding a good glug of oil for each new batch. You can keep the other latkes warm on a baking sheet in a low oven. This will make about 12 latkes.
**My wonderful friend (of chicken soup fame) gave me a great idea for these. If you make them smaller (maybe just a really heaping spoonful) they’d make a great party appetizer! **