The great thing about the holiday season is that magic combination of family and food.

I love the traditions of our household, but also love trying out new ideas from other traditions. Hanukkah—the Jewish Festival of Lights—provides a divine ordination (or perhaps an excuse) to eat deep-fried foods and in my book, that is a very good thing. First of all, don’t be afraid of fried food. In moderation, with good quality oil, it is fine. Be sure to use an organic canola or sunflower oil (they have a higher smoking point than olive oil.)

To that end, here are a couple of recipes giving you two different ways to enjoy latkes this holiday.

Latke is the Yiddish word for pancake, as blini is the Russian one, and pannkakka is the Swedish one. Pannkaka wins hands down as the funniest sounding word for pancake.

Sweet potatoes are a bit more nutritious than white ones and the chili adds a little kick to them and offsets some of the sweetness. You might want to reduce the chili if your kids are averse to spicy food. Try them served with cinnamon pears – a cheeky little alternative to applesauce, though I warn you: these crispy latkes are particularly addictive.

Sweet Potato Latke Recipe

Ingredients – makes about 8-10

  • 3 cups grated sweet potatoes (2-3 potatoes depending on their size)
  • 1 cup finely chopped onion (about 1 medium onion) or grated if you have more time
  • 2 eggs, lightly beaten
  • 4 tablespoons flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon mild paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground chili powder
  • 2/3 cups sour cream
  • Oil for cooking

For the Pear “sauce”

  • 2 pears, peeled, cored and finely chopped
  • 2 tbs maple syrup
  • ½ tsp cinnamon
  • 3-4 tbs water

Mix together the sweet potatoes, spices and flour in a large bowl with a fork. Mix in the eggs and stir until fully combined.

Heat some oil in a skillet over medium heat. When the skillet is hot and oil begins to shimmer, begin cooking the latkes.

Measure a generous tablespoon of the sweet potato mixture and spoon into the skillet. Place four pancakes in skillet per round, flattening each with a fork.

Fry the latkes for about five minutes per side, until golden brown, and place on a paper towel to drain. Add more oil to the skillet, as needed. Allow oil to warm again before working with next batch.

If you find that the mixture is a little wet, gently squeeze out the excess moisture.

Keep cooked latkes in warmed oven until ready. Serve warm, adding a dollop of sour cream to each.

If you want to make in advance and serve later, you can reheat at 350 for about 20 minutes. They can also be frozen and reheated.

To make the pear sauce heat the pears, maple and cinnamon with the water in a small pan over a medium heat. When it reaches boiling point, turn down and let simmer for about 10 minutes. Cool before serving.

 

Now if for some reason you are not into frying and are all yammed up after Thanksgiving then this baked latke recipe is just the ticket.

Baked Latke Recipe

Ingredients – makes about 10-12

  • 2 tablespoons canola oil
  • 2 pounds (5 medium) peeled potatoes (Yukon gold would work well)
  • 1 cup finely chopped onion (about 1 medium onion)
  • 1/4 cup flour
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 eggs, lightly beaten
  • Apple or pear sauce and sour cream, for serving

Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.

Coarsely grate the potatoes (that does not mean swear – I always think you should be in a good mood when cooking or it affects the food.) Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Mix well.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a platter and serve with the apple or pear sauce and sour cream.