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Potato chips are my language of love …
Like any Jew of Eastern European descent (or hell, anyone with taste buds), I have zero willpower around latks. I equally enjoy the heat and the frying pans and the cold in the fridge.
If I have one small question with my favorite French fries in Hanukkah, it’s that it can be hard to build a meal. They are rich, filling and have the appeal of the stars in the center of the table, but they are not quite a main course. I mostly serve it with breast or roast chicken because the combination of tender meat, sauce and starch chips is golden. But when I’m really smart, I make a latke board.
As you can see, with a beautiful and colorful mix of fruits, vegetables, cheese, olives and other sweets the surrounding latkes perfectly round out the meal, while the latches leave them shining. And it’s easier than you think, even if we’re artistically challenged among ourselves (he raises his hand). Here are some tips to keep your latke board low while you maximize style and sweetness.
Make Latkes Ahead
The only active cuisine involved in this table in Hanukkah are latkas. And even if nothing but a freshly fried latke, they heat up surprisingly well. I like to make a bunch of latke in advance, then wrap the latke tightly in the fridge (or in the freezer if it’s going to be more than a day or two). When the Hanukkah is rounded, place the latches in a single layer on a baking sheet and grind in the 350 ° F oven. That way, you won’t have to spend the entire holiday flipping the latches in the kitchen. No one will know the difference, I promise you!
Create your own fillings
Cream and apple sauce are two traditional latke fertilizers, but anything on the cheese board is also good on the latke board. Soft and hard cheeses, lox or caviar, pickles and olives are a great start. You can also layer crispy vegetables in sliced cucumbers, peas or radishes, and pomegranates like seasonal fruits (latke + sour cream + fresh seed pomegranate is a great combination!), Citrus, quince or dried dates and apricots.
Balance your colors
You don’t have to be a trained artist to create a beautiful latke board. Usually I start putting the latches in a curved line, and then I build everything around them. The goal is to achieve a color balance across the board; for example, anchor one side with pomegranate-quarter rubies and offset with figs or red-purple berries on the other side, or place green olives and peas to get the green ones. If you need inspiration or design ideas, Instagram you have it covered.
Don’t forget the chocolate
Give your latke board a touch of sweetness and holiday shine through the pieces of Hanukkah gelt wrapped in paper. I especially love the chocolate jelly Divine, which uses fair trade cocoa beans, sugar and vanilla; high quality components; and no artificial flavors.
Potato Latkes
Recipe from my cookbook, Jewish cookbook
It costs 6 to 8
4 kg of rusty potatoes, washed, peeled and dried
1 medium onion, peeled
2/3 cup flour for all uses
4 to 5 eggs, lightly beaten
1/2 cup finely chopped fresh parsley, optional
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (like sunflower), fry
Cream and apple sauce, to serve
Fill two large baking sheets with several layers of paper towel, set aside.
Crush the potatoes and onions into the large holes in the box crack. (Or, cut it into quarters and chop it using a food processor sheet.) Working in batches, wrap the mashed potatoes and onions in a cloth or a few layers of paper towel and extract as much liquid as possible.
Add potatoes and onions to a large bowl with flour, 4 eggs, parsley, if you use salt and pepper. Mix until ingredients are fully incorporated. If the mixture looks dry, mix the rest of the egg
In a large skillet, heat 1/4 inch of oil over medium-high heat until shiny, but not burnt.
Working in groups of 4 or 5, pour the dough into a 1/4 cup pan and press gently to flatten with a spatula. Cook, once flipped, on both sides until browned and cooked through, 6 to 8 minutes. Continue to fry until all the potato mixture is exhausted, if you need to add extra oil to the pan, and adjust the heat up or down if the latches turn too fast or if not enough.
Transfer the cooked latkes to the paper towels to drain. Serve immediately with sour cream, apple sauce or both. Heat the leftovers in a single layer on a baking sheet and grind in a 350 ° F oven until bubbled and heated for 5-10 minutes.
PS The easiest way to feel special about dinner and how to make Trader Joe’s cheese dish.
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