My favorite Chanukah Latke Recipe – with many variations, and topped with Beet Cured Gravlax you can make and cure in just two days.
Latkes are crispy, naturally sweet, salty and irresistible!
I love serving and eating them with homemade applesauce.. or thinly sliced Gravlax.
Gravlax is simple to make at home!!
Fresh salmon is “buried” in a dry marinade of salt, sugar, and dill, and cured for a two days. As the salmon cures, by the action of osmosis the moisture turns the dry cure into a highly concentrated brine. I have added grated beets to the mix, and it creates a touch of sweetness – and lends a gorgeous ruby hue to the top layer of the salmon.
Simply turn over every 12 hours and enjoy.
Simply wipe off the brine, and slice away (thinly please!) A great topping for potato latkes – and you will find so many uses; filling an omelet, topping for bread with a dollop of grainy mustard.. or just snacking.
Chanukah Latkes are that ethereal treat; a potato mixture made by dropping large tablespoons into a skillet of shimmering, hot oil.
Fried foods are traditionally eaten during this “festival of lights” in commemoration of the oil that miraculously burned for eight days. Crispy, naturally sweet, salty and irresistible – it’s a shame we wait all year to enjoy them.
The trick for a perfect latke is twofold:
1. For Crispiness: Squeeze your potatoes in a tea towel (or paper towels) until very dry.
2. For Lightness: Separate the eggs; glossy egg whites will make a lightened latke, with a meringue-type batter.
For a Gluten-Free version, simply use a all-purpose gluten free flour blend in place of the flour for great results.
