Check out these delicious latke recipes from around the world from your friends at the J.
Submitted by Lara Nicolson, Shalom Baltimore and Interfaith Engagement Director
from Cape Town, South Africa
According to Lara, “South African latkes are crispier and harder and most often served with cinnamon and sugar not apple sauce or sour cream. Plus we pronounce it ‘Lutkus.’”
Submitted by Laurence Weis, Staff Accountant
from Paris, France
Carrot latkes with Almonds
4 large carrots, grated
½ Cup almonds, blanched, finely grated
½ Cup flour
½ teaspoon of vanilla
3 tablespoons of sugar
Vegetable oil for frying
In a large bowl, combine all ingredients. Heat vegetable oil in a skillet over medium heat. Place a tablespoon of the mixture into the oil. Flatten the pancake in the pan. Cook until golden and turn on the other side. Continue cooking until both sides are brown, about 12 minutes. Drain on absorbent paper. Sprinkle with powdered sugar before serving.
2 eggs, well beaten
1 ½ glass of orange juice, yoghurt or milk
2 glasses of flour
1 teaspoon of baking powder
1 pinch of salt
¼-½ glass of sugar, to taste
3 medium, peeled and coarsely grated apples.
Vegetable oil for frying
Mix the eggs with orange juice, yogurt or milk in a bowl. In another bowl, mix the flour, yeast, salt and sugar. Add this mixture to the bowl of eggs with grated apples. Heat a thin layer of oil in a skillet. For each latke and donut, insert the contents of a tablespoon full into the oil. Cook about two minutes each side, or until lightly browned. Drain on paper towel, sprinkle with sugar ice and serve.
Submitted by Solomon Bemaras, Owner of Me Latte Cafe and Catering
from Guadalajara, Mexico
Mexican Cheese Latkes
2-3 large potatoes, peeled (2 cups grated)
3 Tbsp plain bread crumbs
1 tsp salt
¼ tsp pepper
3 Tbsp butter
3 Tbsp light olive oil
5-10 slices cheddar cheese
3 -Jalapeno peppers
Line a large bowl with a kitchen towel and line a baking sheet with two layers of paper towels.
Peel and grate the potatoes and place them in the towel then squeeze out all of the liquid from the potatoes. Discard the liquid then place the dried potatoes in the bowl.
Stir in the egg, bread crumbs, chopped jalapeno peppers, salt and pepper until combined.
In a heavy saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-low heat. To test if the oil/butter mixture is hot enough, drop a small piece of the potato mixture into the pan and if bubbles form around the edges, the oil is ready.
Carefully place two ¼ cup-sized scoops of the potato mixture in the pan and cook for two minutes, until the latkes are browning on the bottom.
Flip the latkes over carefully with a spatula and place 1-2 slices of cheddar cheese on one latke. Cook for one more minute then place the second latke on top of the cheese and press down. Cook for 30 seconds then flip over the grilled cheese latke sandwich, press down and cook for 30 more seconds.
Place the hot grilled cheese latkes on the paper towels to drain then repeat this process to make 3-4 more sandwiches.
Once the latkes have drained, it’s time to eat!
If you want to take these grilled cheese latkes to the next level, you can add avocado or spinach to the cheese while cooking or switch it up with your favorite cheese.