Tag: latke

PSL: Pumpkin Spice Latkes

Pumpkin Spice LatkesPumpkin Spice Latke

With Thanksgiving not too far in the rear view mirror, and Hanukah (or is it Chanukah? Or Hannukah?) coming up soon I got the idea to merge the flavors of the season. I give you the Pumpkin Spice Latke.  Hey if it works for Starbucks, Cheerios, and Oreos, why not latkes? Potato would be a bit too savory for this one, so I went with spaghetti squash. The stranded nature of the spaghetti squash gives a similar texture to shredded potato. I did try making it with butternut squash first. I found it a bit too wet, causing the middle to stay raw while the outside burned.  This recipe works equally well as a side dish or a dessert.

If sweet is not your thing check out a few of our other latke recipes: Pizza Latkes, Jalapeno Cheddar Cauliflower, and Spaghetti Squash Latkes with Dipping Sauce Trio

Giveaway

Before we get to the recipe, don’t forget to click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by the incredibly talented cookbook author, Naomi Nachman!

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Pumpkin Spice Latke Recipe

0 from 0 votes
Pumpkin Spice Latkes
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Pumpkin Spice Latkes
Prep Time
10 mins
Cook Time
20 mins
Squash Roasting
2 hrs
Total Time
30 mins
 

A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.

Course: Dessert, Side Dish
Cuisine: American, Jewish, Kosher
Keyword: Chanukah, Hannukah, Hanukah, latke
Servings: 12 Latkes
Author: Daniel Peikes
Ingredients
Latke Ingredients
  • 1 Large Spaghetti Squash
  • Pepper To taste
  • Salt To taste
  • 2 tbsp Maple Syrup real, not pancake syrup
  • 2 tbsp Cinnamon
  • 2 tbsp Ground Ginger
  • 2 tbsp Ground Clove
  • 2 tbsp Freshly Grated Nutmeg
  • 1 Cup All Purpose Flour
  • 3 Large Eggs Beaten
  • Vegetable Oil For frying
  • Powdered Sugar Optional for garnish
Instructions

  1. Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.

  2. Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.

  3. Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.

  4. Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.

  5. Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty.  Repeat to make additional patties 

  6. Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!

Pizza Latkes!

Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!

Giveaway!

And hey ya’ll!  Don’t forget about our COOKBOOK GIVEAWAY!

Selfie with Naomi Nachman!

Click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by my new friend and incredibly talented cookbook author, Naomi Nachman!

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Pizza Latke Recipe

0 from 0 votes
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Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
Instructions

  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

 

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Cauliflower LatkeWho doesn’t love latkes, but definitely don’t serve these with apple sauce as they definitely are not your bubbie’s. After eating what feels like nothing but carbs for a few days, I wanted something a little lighter. Enter cauliflower.  And yes, I know I am encroaching on Rachel’s territory, but I think I have done a good job of putting my own spin on it.

Raw cauliflower can have a sulfuric or bitter flavor, but by roasting it first you can bring out its nuttiness and sweetness.  The cheese adds some richness to balance the earthy flavors of the cauliflower as well as acting as a binder.  The jalapeno adds some heat to sharpen all the otherwise tame flavors of the latke.

5 from 1 vote
Cauliflower Latke
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Jalapeno Cauliflower Cheddar Latkes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is not your bubbie's latke.  The use of cauliflower lightens up the recipe, while the cheese and jalapeno add richness and sharpness to the otherwise simple flavor.  I recommend making them on the thinner side so they cook through without burning on the outside.

Course: Main Course, Side Dish, Snack
Cuisine: Jewish, Tex-Mex
Author: Daniel Peikes
Ingredients
  • 1 Large Head Cauliflower Core removed and broken up into florets
  • 1 Large Onion Peeled and quartered
  • 2 tbsp Olive Oil
  • 1 Cup Cheddar Cheese Shredded
  • 4 Large Eggs Beaten
  • 3 Large Jalapenos Chopped, remove seeds and ribs to lessen the heat
  • 1 Cup All Purpose Flour
  • Salt and Pepper To taste
  • Vegetable Oil For frying
Special Equipment
  • Food Processor Fitted with a chopping blade
  • Parchment Paper
Instructions

  1. Preheat your oven to 400°F. Toss the cauliflower and onion with the olive oil and place on parchment paper lined sheet pan.  Roast until the cauliflower starts to brown.

  2. Add the cauliflower and onion to the food processor and process until smooth but not liquid.

  3. Move mixture to a large mixing bowl and incorporate mix in the flour, cheese, eggs, jalapeno, salt, and pepper, stirring until all the ingredients are evenly distributed.

  4. Add about a 1/2 inch of oil in a large frying pan or skillet, and place over medium heat.  

  5. Form patties of your desired size and fry on each side until golden brown.

 

5 from 1 vote
Cauliflower Latke
Print
Salsa Verde Sour Cream
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This recipe blends tradition with something a little more modern.  The salsa can be used on its own or mixed with sour cream to cool off the heat in the latkes.  You can also swap the bell peppers for jalapenos if you want to heat things up.

Course: Sauce
Cuisine: Kosher, Mexican, Tex-Mex
Author: Daniel Peikes
Ingredients
  • 1 Large Green Bell Pepper (or 4 Jalapenos if you prefer it spicy) Stem and seeds removed, roughly chopped
  • 4 Bunches Scallions Root ends removed
  • 6 Medium Tomatillos Husks removed and halved
  • 3 Cloves Garlic
  • 1 Bunch Cilantro Stems removed
  • Juice of 1 lime
  • Salt and Pepper To taste
  • 8 oz Sour Cream
Special Equipment
  • Food Processor Fitted with a chopping blade
  • Parchment Paper
Instructions

  1. Preheat your oven to 400°F. Spread out the peppers, scallions, tomatillos, and garlic on a parchment lined sheet pan and roast until they start to char.

  2. Add the peppers, scallions, tomatillos, garlic, cilantro, and lime juice to the food processor. Process to desired texture. Season with salt and pepper to taste.

  3. You can serve the salsa as is or combine a half cup of the salsa with the sour cream for a richer topping. If you are going to mix the salsa with the sour cream I recommend processing the salsa until smooth.

Check out Rachel’s take on latke’s here: Spaghetti Squash Latkes with Dipping Sauce Trio