Latkes 5 Ways

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Want to see me in action? Watch me make Latkes 5 Ways on KTLA!

As one who has catered many Hollywood parties here in Los Angeles, I know the trends of what people will and won’t eat. Everyone’s got their shtick! And I don’t judge it, as I have mine too. Yet, it’s so important to me that people enjoy the art of indulgence, so I come to the table with a California approach.

When it comes to hand-held appetizers, latkes are the perfect food for today’s conscious eaters. They deliver crunchy, salty, juicy goodness and can be made without gluten, grains or dairy. In a world where most hors d'oeuvres are made of frozen pastry dough and melted cheese, latkes offer an option for those seeking to avoid these food groups for allergy and other reasons.

But forget the health objectives for a moment, latkes are a perfect food anyways. Particularly when made with lots of leeks, grated onion, and only a touch of potato flour and egg to hold it together. The flavors remain pure and robust. Plus, I cook latkes olive oil, the miracle oil of Hanukkah, the golden touch of the Mediterranean. (See note)

Here are five unexpected ways to serve latkes to entice palates of all kinds. You can make the toppings all at one go for ​Hanukkah Tapas Party​, or you can just try one out at a time.

Latkes make wonderful appetizers all year so have fun with recipes from December to December.

*Note: Is it ok to cook latkes in olive oil? Is that healthy?

Good question. The truth is it’s not healthy to fry at all, so if you’re going to do it, do it in the best tasting oil possible. I am the consulting chef for the Barbra Streisand Women’s Cardiovascular Center at UCLA and what I have learned from the doctors is that what’s dangerous is to let your oil get to smoking point. Any food you cook, like the potatoes in latkes, will cool the oil with its water content, so just keep the flame where you’re able to brown the latkes, without burning the oil itself.

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Potato Leek Latkes

Makes 35 latkes

  • 2 pounds russet potatoes

  •  1 yellow onion

  • 2 leeks

  •  2 Tablespoons potato starch or potato flour

  • 1 egg

  • 1 teaspoon kosher salt, plus more for sprinkling

  •  30 grinds of the pepper mill

  •  1 cup extra-virgin olive oil

      1. Grate the potatoes into a large mixing bowl using the large holes of a box grater. (Using a food processor will not create the same texture and, hence, flavor!) Don’t worry if your potatoes start to oxidize and brown. No one will notice once they’re cooked.

      2. Grate the onion using the small holes of the box grater. Add to the bowl.

      3. Remove the outer layer of the leeks, and grate only the white and light green part on the small/medium holes of the box grater. You will lose some of the leek, but that’s ok. Add to the bowl.

      4. Add the potato starch/flour, egg, salt, and pepper to the bowl and mix with your hands.

      5. Heat a heavy-bottomed skillet over medium-high heat for 5 minutes, or until it’s quite hot. Add the olive oil and let it get very hot. (Test the heat by dropping in a piece of potato. If it sizzles and browns easily, the oil is ready to go.)

      6. Pick up a tablespoon-sized portion of the potato mixture. Squeeze it between your fingers to flatten and release the liquid. This is important. You want your latkes to be very thin and NOT in perfect circles—the potato gratings that stick out on the side will be the first to crisp—YUM. By using your hands, you will press out the water, which means less oil splatter. So get your fingers in there and get messy!

      7. Add each potato latke to the hot pan, and fry until deep brown and crispy on each side. Transfer to paper towels.

      8. Sprinkle with salt.

Latkes, Lox and Cream Cheese

For 20 latkes

  • 20 Potato Leek Latkes

  •  4 oz (wild) sliced smoked salmon, ripped into 1 -inch pieces

  •  4 oz. cream cheese

  • 1 punch fresh chives, chopped

  • Ground black pepper, to taste

1. Top each latke with a piece of salmon, a dollop of cream cheese and chives. Grind pepper if desired to balance out the saltiness of the salmon. Eat immediately.

Crispy Latke with Spicy Tuna

For 12 latkes

  • 1⁄4 pound sushi-grade ahi tuna

  • 1 tablespoon (low sodium) tamari or soy sauce

  •  1 tablespoon wasabi powder

  • 1⁄2 lime, zest and juice

  •  1 tablespoon toasted sesame seeds

  • 13 slices of serrano or jalapeno pepper

  1. Either finely chop the tuna with a sharp knife or place in a food processor to grind up. If you like more texture, do it with a knife. For more sushi-style, do in the food processor.

  2. Add the tamari, wasabi powder, lime zest and juice and sesame seeds and mix.

  3. Top latkes with mixture, and top each one with a slice of serrano or jalapeno. Eat immediately.

Latkes with Creme Fraiche, Pomegranate and Chive For 35 latkes

  • 35 Potato Leek Latkes

  •  8 ounces crème fraîche

  • 1⁄2 cup pomegranate seeds

  •  1 bunch fresh chives, chopped

1. Top each latke with a dollop of crème fraîche, a few pomegranate seeds, and chives. Serve immediately.

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Lemony Latke Avocado Toast

For 10-12 Latkes

  • 1 large avocado

  • 1 green onion, thinly sliced, white and green parts

  • Zest of 1 lemon, divided

  • Juice of 1⁄2 lemon, about 1 tablespoon

  • 1⁄2 teaspoon kosher salt

1. Open the avocado into a small bowl. Smash with a fork, adding the green onion, half the lemon zest, the lemon juice, and the salt.

  1. Top each latke with a dollop of avocado goodness and top with extra lemon zest as a garnish.

  2. Eat immediately.

Brisket-topped Latkes

For 35 latkes or more

Since brisket takes its sweet old time to cook, I recommend you get two meals out of it. First, serve it for dinner, then use the leftovers for a latke party, or vice versa. The point being, you will have more than enough brisket with my recipe below so plan for a party or two.

1. Top each latkes with warm brisket, a dollop of creme fraiche if desired, and freshly

chopped mint.

Elana HorwichAppetizers, Gluten Free, Jewish, Holiday Recipes, Jewish Recipes