I Have a Little Latke

Chanukah celebrations already well underway, we approach the sixth of eight nights this evening, bringing the holiday ever nearer to a close. Before many people have even had the chance to drag an evergreen tree into their living rooms or sing one carol, menorahs will be cooled and put away for another year. Crazy how fast it’s sped by this time around! I’m still struggling to keep up, injecting extra holiday cheer into what seem like otherwise ordinary winter days. That’s why I’d make the argument that it’s not at all too late for latkes- In fact, the early date of Chanukah means that these luscious potato pancakes should be fair game through the rest of the month, while everyone else is still celebrating Christmas, too.

Hopefully no one expects an average latke out of me by now. This year, my starchy spud cakes are thick, tender on the inside with a crisp exterior, perfumed throughout with rich Indian spices. Inspired by a favorite takeout dish, Bombay Aloo, this nontraditional take on the standard Chanukah staple will make it hard to go back to plain potatoes. Brightened with piquant jalapeno and a complex blend of garam masala, they’re just spicy enough to add excitement without setting the most timid of palates on fire. Pairing beautifully with the standard sour creme, you could also embrace the theme and switch out the typical applesauce for a sweet and savory apple chutney instead. Whatever you do, don’t let this opportunity to enjoy latkes pass you by.

Yield: Makes 10 – 12 Thick Latkes, 16 – 18 Thinner, Smaller Latkes

Bombay Aloo Latkes

Name: Bombay Aloo Latkes
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Jewish
Ingredients: 2 Pounds Yukon Gold Potatoes, Peeled and Shredded; 1/2 Small Yellow Onion, Shredded; 1 Medium Fresh Jalapeno, Finely Minced; 1 1/2 Tablespoons Grated Fresh Ginger; 4 Cloves Garlic, Finely Minced; 1 1/4 Teaspoons Garam Masala; 1 Teaspoon Whole Cumin Seeds, Toasted; 3/4 Teaspoon Turmeric; 3/4 Teaspoon Salt; 2 Tablespoons Tomato Paste; 1 1/2 Teaspoons Lemon Juice; 1/4 Cup Potato Starch or Cornstarch; About 1/4 Cup Canola Oil, for Frying

Inspired by a favorite takeout dish, Bombay Aloo, this nontraditional take on the standard Chanukah staple will make it hard to go back to plain potatoes. Brightened with piquant jalapeno and a complex blend of garam masala, they’re just spicy enough to add excitement without setting the most timid of palates on fire.

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

2 Pounds Yukon Gold Potatoes, Peeled and Shredded
1/2 Small Yellow Onion, Shredded
1 Medium Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Grated Fresh Ginger
4 Cloves Garlic, Finely Minced
1 1/4 Teaspoons Garam Masala
1 Teaspoon Whole Cumin Seeds, Toasted
3/4 Teaspoon Turmeric
3/4 Teaspoon Salt
2 Tablespoons Tomato Paste
1 1/2 Teaspoons Lemon Juice
1/4 Cup Potato Starch or Cornstarch
About 1/4 Cup Canola Oil, for Frying

Instructions

After running both the potatoes and onion through the shredder (the food processor attachment is easiest, in my opinion) place both in a strainer and press down firmly, extracting as much liquid as possible. No need to get too crazy, but you should be able to remove about 1/3 cup starchy potato water. This will help the shreds hold together better while cooking.
In a large bowl, mix together the minced jalapeno, ginger, garlic, spices, salt, and tomato paste until smooth. Add in the drained potatoes, drizzling them first with the lemon juice before tossing with the seasonings. Stir well to blend the paste throughout, getting in there and using your hands as needed. Sprinkle the cornstarch over last, tossing to coat and evenly distribute throughout the shreds.
Heat about half of the oil in a medium-sized skillet over moderate heat. Once the oil is shimmering, it’s hot enough to start cooking up the latkes. For large, thick potato pancakes, I use about 1/3 cup of firmly packed shreds, using the measuring cup to mold them into an even round. Press the potato puck out lightly, so that it’s about 1 cm thick. For more dainty latkes, use closer to 1/4 cup of loosely packed shreds, flattening them out to about 1/2 cm thick. Cook no more than 3 latkes at one time, giving them all enough space to comfortable flip when the time comes.
Allow the latkes to sizzle undisturbed for about 3 – 5 minutes on each side, flipping only once. When they’re golden brown on both sides, remove the latkes to paper towel-lined plates to drain. Add more oil to the skillet as needed for additional latkes. Serve immediately, or transfer to a wire rack and store in a 250 degree preheated oven until they’re all cooked and ready.

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Garam Masala Spice Blend 2.0 oz - Zamouri Spices

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 97mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

December 13, 2012May 31, 2019

Hannah (BitterSweet)40 Comments

Red, White, and Purplish-Blue

An event that never registered much importance on my radar, the 4th of July is a welcome holiday nonetheless. Even if it means the smell of meaty cookouts wafting through the neighborhood all day and little more than an excuse to blow up some fireworks in the evening, it’s a welcome holiday in the long, occasionally monotonous stretch of summer months. Without the mandated gatherings of family and friends, spent largely lazing about outdoors, it’s questionable whether I would take the time to pause and enjoy the season at all. Honestly, for such a casual affair where the star of the show is usually the hotdog or hamburger (hopefully tofu dog and veggie burger!), it hardly seems worth fussing over creating a grand spread.

That’s not to say that I’ve completely written off the Fourth as day that good food forgot, but if you are going to put some effort into your edibles, it may as well be in one simple, small, and non-essential dish. If there’s one thing I’ve learned, it’s that some people can get very edgy when you threaten their Independence Day grilling ritual. This little thing I’ve whipped up here? Just consider it a bonus… Which may end up being a bigger hit than the star of the show itself.

Blue potatoes, skin left intact, are diced small and tossed in a dab of avocado or olive oil, finely minced garlic and fresh rosemary before hitting the oven. Roasted at 400 degrees, it only takes about 15 minutes for the little starchy morsels to reach a state of crisp on the outside and tender within. Cool before proceeding.

Pull out some nice glasses, or glass jars, or even clear plastic cups if you’re against doing dishes on this most laissez-faire of gatherings. Spoon a layer of chilled blue potatoes on the bottom, and press down lightly to keep the stripes even. Top your blue potatoes with an equal layer of tofu feta (made with white miso only, please)- Which, unlike actual feta, is not nearly so salty, fatty, or cloying, and thus edible in larger amounts in a single dish without throwing the balance out of whack.

Finally, chop two or three large, ripe tomatoes, remove the seeds, and toss with a handful of finely diced red onion, a touch of salt, and some very thin shreds of fresh basil. Drain if watery, and pile up high for the final stripe. Store in the fridge until you’re ready to serve.

Whatever you do, don’t call this a potato salad; Deliver it with the title of Patriotic Potato Verrine, and it’s sure to steal the spotlight.

July 1, 2011July 1, 2011

Hannah (BitterSweet)18 Comments

Po-Tay-To, Po-Tah-To; Just Not May-O!

Like clockwork, as the days grow progressively longer and warmer, grills emerge from hibernation at just about any opportunity, eager as their owners to host all of the newly sprung vegetables, plus plenty of old favorites.

Summer holidays practically require the presence of a grill, and with Memorial Day just around the corner, it seems like high time to dust that old furnace off. Tossing on veggie burgers and not-dogs, toasting up simple white bread buns to golden-brown perfection, it’s the start of a perfectly “American” meal. But what to serve alongside those main dishes? Perhaps a side of fries or chips, maybe potato salad- Just as long as the lovable spud makes an appearance.

Here’s where my menu takes a somewhat different turn. Potato salad sounds great in concept, but mayonnaise, dairy-based or otherwise, is simply not welcome in this household. Serve something containing even a half ounce of that white glop, and you may very well have an all out revolt on your hands.

Thus, eschewing this vile condiment in favor of a lighter dressing, I tend to favor olive oil, lemon juice, and whatever fresh herbs happen to be on hand. This time though, it felt necessary to start the season off with a bang and spice things up a bit.

Essentially glorified samosa filling freed of its pastry, this starchy side is just the thing to liven up any backyard BBQ spread. Delicious served both warm or chilled, it can easily be made a day ahead of time to give you one less thing to worry about later.

Don’t wait until you have a party to make it though- Any number of savory mains would pair beautifully with these spicy potatoes, and you can keep it for up to a week in the fridge.

Yield: Serves 6 – 8 as a side dish

Samosa Potato Salad

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

2 Pounds White New Potatoes
1 Bay Leaf
1/3 Cup Olive Oil
2 – 3 Large Shallots, Chopped (About 1 Cup)
4 Cloves Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
2 Teaspoons Garam Masala
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Tablespoon Fresh Lemon Juice
1 1/2 Cups Frozen Peas
Salt and Pepper
Fresh Chives (Optional)

Instructions

Wash the potatoes thoroughly before chopping them into bite-sized pieces. Place them in a large pot, and fill it with cold water so that all of the pieces are covered. Move the pot onto the stove, toss in the bay leaf, cover with a lid, and bring to a boil over moderate heat. Once boiling, cook with the lid off for 5 – 8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.
Mean while, heat the oil in a large skillet over medium heat, and add in the shallots. Cook for about 3 minutes until somewhat translucent, and add in the garlic and ginger.
After another minute or two has
passed, incorporate all of the spices and lemon juice.
Add in the the peas, and continue to stir the mixture for 5 minutes or so, until the peas have completely thawed.
Toss the potatoes and dressing together in a large bowl, add salt and pepper to taste, and top with freshly chopped chives, if desired. Serve immediately if you want it warm, or let cool and chill thoroughly in an air-tight container.