Latkes

total time:

20 min

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Latkes are a must for Hanukkah, but I love giving mine a little extra flair. Growing up, I remember eating cold, plain latkes that didn’t do much to excite me. Now that I’ve mastered the process, it’s my chance to celebrate the holiday with latkes that feel truly special. In this version, I mix in hawaij, a Yemenite spice blend with cumin, coriander, cardamom, turmeric, and black pepper. It not only amps up the golden color but also adds a cozy, spiced kick. Latkes are so versatile and can be topped with just about anything. For this recipe, I went with toppings most people probably already have at home. And because lox is such a classic NYC staple, I had to celebrate it with a topping that pairs creamy labneh with a slice of gravlax. Festive, fun, and totally delicious.

Ingredients

For the latkes:

  • 4 large russet potatoes, peeled
  • 1  small yellow onion, peeled
  • 2 tsp salt
  • 1 tsp Hawaij spice
  • Canola oil, for frying

Ingredients

For the egg and avocado toppings:

  • 3  eggs
  • 2  avocados, halved and thinly sliced
  • 1 tbsp sour cream
  • 1 tsp butter
  • Hot sauce
  • Salt and pepper, to taste

Ingredients

For the lox toppings:

  • 2 ½ tbsp labneh
  • 6 slices of lox or smoked salmon,
  • Fresh dill, for garnish

Ingredients

For the steak toppings:

  • 1  New York strip steak, seared and thinly sliced
  • 1  tbsp mayo
  • 1  tbsp whole grain mustard
  • Microgreens, for garnish

Ingredients

For the latkes:

  • 4 large russet potatoes, peeled
  • 1  small yellow onion, peeled
  • 2 tsp salt
  • 1 tsp Hawaij spice
  • Canola oil, for frying

Ingredients

For the egg and avocado toppings:

  • 3  eggs
  • 2  avocados, halved and thinly sliced
  • 1 tbsp sour cream
  • 1 tsp butter
  • Hot sauce
  • Salt and pepper, to taste

Ingredients

For the lox toppings:

  • 2 ½ tbsp labneh
  • 6 slices of lox or smoked salmon,
  • Fresh dill, for garnish

Ingredients

For the steak toppings:

  • 1  New York strip steak, seared and thinly sliced
  • 1  tbsp mayo
  • 1  tbsp whole grain mustard
  • Microgreens, for garnish

Ingredients

For the latkes:

  • 4 large russet potatoes, peeled
  • 1  small yellow onion, peeled
  • 2 tsp salt
  • 1 tsp Hawaij spice
  • Canola oil, for frying

Ingredients

For the egg and avocado toppings:

  • 3  eggs
  • 2  avocados, halved and thinly sliced
  • 1 tbsp sour cream
  • 1 tsp butter
  • Hot sauce
  • Salt and pepper, to taste

Ingredients

For the lox toppings:

  • 2 ½ tbsp labneh
  • 6 slices of lox or smoked salmon,
  • Fresh dill, for garnish

Ingredients

For the steak toppings:

  • 1  New York strip steak, seared and thinly sliced
  • 1  tbsp mayo
  • 1  tbsp whole grain mustard
  • Microgreens, for garnish

Lets Start Cooking!

step 1

Grate the potatoes into a cheesecloth-lined bowl and squeeze out the liquid, letting it collect in the bowl. Transfer the squeezed potatoes to a separate bowl.

step 2

Let the liquid sit undisturbed for 10 minutes to allow the potato starch to settle at the bottom of the bowl.

step 3

Grate the onion directly over the potatoes, squeezing out its liquid before adding.

step 4

Slowly drain the liquid from the potato bowl, reserving the starch at the bottom, and add the starch to the potato-onion mixture. This starch will help make the latkes crispy.

step 5

Mix the potato mixture with hawaij and salt until well combined.

step 6

Heat 1 inch (2½ cm) of oil in a deep sauté pan over medium-high heat. Test the oil by dropping in a shred of potato; it should sizzle immediately.

step 7

Shape the mixture into ping-pong-sized balls (about 2 tablespoons each).Working in batches, place the balls in the oil and flatten them gently with a metal spatula.

step 8

Fry for about 2-3 minutes per side, until golden brown. Transfer latkes to a wire rack over a baking sheet to drain excess oil.

step 9

Repeat with the remaining mixture and let latkes cool to room temperature before topping.

step 10

For the egg-avocado topping: Crack the eggs into a cold, non-stick saucepan. Add butter. Place over medium heat and stir continuously with a spatula. As the eggs thicken, alternate the pan on and off the heat every 30 seconds, stirring constantly, for about 3 minutes until creamy. Season with salt and pepper. Stir in sour cream.

step 11

Serve a tbsp of scrambled egg on a latke, top with thinly sliced avocado, add hot sauce and finish with a drizzle of extra virgin olive oil.

step 12

For the steak topping: Mix mayo and mustard to create the sauce and spread it on the latke. Place 3-4 thin slices of seared New York strip steak on top. Garnish with microgreens and finish with a drizzle of extra virgin olive oil.

step 13

For the lox topping: Spread a layer of labaneh over the latke. Arrange 1-2 slices of lox or smoked salmon on top. Garnish with fresh dill, and finish with a drizzle of extra virgin olive oil.

step 14

Serve all latkes to your guests!

YASSS!

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