Latkes, of course, are fried pancakes, most often potato and onion with egg and matzo meal or bread crumbs to bind.
But who’s to say you can’t add carrot, parsnip, zucchini, apples or pears to name a few!
With a nod to an Asian influence, I tried chopped kimchi (marinated cabbage available in Asian markets) and served it with a soy dipping sauce.
For a sweeter variation, I used sweet potato, parsnip and apple, flavoured with cinnamon and cardamom.
Sour cream (dairy) or Sour Supreme (pareve) can be tinged with any flavouring. I tried chipotle spice for a southwest version and you can top the latke with guacamole and salsa.
If time is short (and whose isn’t?), you can also make one big latke in a fry pan and serve it in wedges like a potato rösti.
And, for a festive Chanukah meal, try this brined turkey. No one will complain the bird got dried out!
Asian Potato Latkes
2 large potatoes grated
1 beaten egg
2 chopped green onions
1/2 cup drained and chopped kimchi
Salt and pepper to taste
2 tablespoons matzo meal or bread crumbs
Mix all ingredients. Form pancakes and fry in hot oil.
Soy Dipping Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 cloves minced garlic
1 tablespoon minced ginger
1 tablespoon sweet chili sauce
Peel and grate one potato, one sweet potato, one parsnip, one apple, one small onion.
To this mixture add 2 beaten eggs, salt and pepper, dash of cinnamon and cardamom, and 3 tablespoons bread crumbs.
Form into pancakes and fry. Makes 16 latkes.
Honey Brined Roast Turkey
Whole 10-12 lb. turkey
32 cups water
1 1/2 cups salt
1 cup honey
2 teaspoons pepper
8 cloves peeled garlic
Thyme and sage to taste
4 cups chicken stock
2 teaspoons olive oil
Mix water, salt and honey until dissolved. Add thyme, sage, garlic and pepper. Add stock.
Line a stock pot with a large plastic bag. Place the turkey inside the bag.
Pour the brine into the bag and seal well. Refrigerate 24 hours.
Take the turkey out of the brine and pat dry.
Place the turkey in a roasting pan.
Cut 2 lemons and squeeze the juice inside the cavity. Leave the lemons inside the turkey.
Coat the turkey lightly with oil. Season it with salt, pepper, garlic powder and dried minced garlic.
Cover pan well with foil. Roast the turkey for 2 1/2 hours at 350 degrees F. Remove foil, baste with juice and roast 1/2 hour longer.
Let sit 15 minutes before carving.