Great Performances traditionally holds a Latke Festival each winter at the beginning of Chanukah. Local chefs and restaurants prepare their version of a latke for participants to enjoy and to ultimately vote on their favorite latke. Here we've collected some of our favorite Latke Festival recipes and some of our personal GP favorites to share with you. Enjoy these latkes and let us know which ones you've made.
Chanukah 5782 CELEBRATING LATKES
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OUR LOVE FOR LATKES
The second miracle of Chanukah (following the oil that lasted for eight days instead of just one), is how the lowly potato, a glamourless root, became the star of the culinary show. Many years ago, we decided to celebrate Latkes, a beloved holiday food that didn’t get any recognition in the Christmas saturated month of December. Our first Latke Festival, in 2008, was a low-key affair in our old commercial kitchen on Spring & Hudson Streets. When a line to get in appeared on the street, we knew we were on to something! Fast forward 14 years, our Latke Festival has grown into a major food event attracting guests from far away and inspiring delicious competition from participating NY chefs. It is one of New York’s most beloved and iconic food festivals. And, our message is “You don’t have to be Jewish to Love a Latke!” All are welcome to savor this universally appealing creation. Latkes are easy and fun to make at home (the most important thing to remember is ventilation!!) Please enjoy this collection from a passionate group of chefs and restaurants and find a recipe that speaks to you! There is a wide range of latke ingredients, toppings and flavors. Hopefully, our love of latkes will spawn hundreds of mini-at-home festivals this year. Take a photo of your latke creation and post it on Instagram and tag us @GPFood. With love from my frying pan to yours, Latke Loving Liz
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Photo Credit: Hechler Photographers
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THE LATKES
7 Latke Festival Winners
19 From the Kitchens of Great Performances
30 The Sylvia Center Latkes
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Photo Credit: Alyssa Ringler
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LATKE FESTIVAL WINNERS
Vietnamese Sweet Potato and Shrimp 9 Latkes
Russian “Latkes”
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Smoked White Sturgeon and Potato Cakes with Horse radish Sour Cream
Caraway Scented Latkes
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Short Rib Pastrami, Truffled Sauerkraut, Mustard Crème
Veselka’s Award-Winning Latkes Latke Mushroom Julienne Dima’s Sweet and Savory Short Rib Latke Reuben Latke
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Photo Credit: Hechler Photographers
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VIETNAMESE SWEET POTATO AND SHRIMP LATKE 2019 Latke Festival Winner: Overall Best Latke by Chef Albert Nguyen for Hanoi House
This latke is inspired from a traditional Vietnamese dish called Bánh Tôm, a fritter of shrimp and sweet potato often served as a street snack. The only real difference is how the potato is prepared. Traditionally, the sweet potato is hand chopped into thick batons to offer a different texture; here, we’ve grated it to feel more like a traditional latke. This dish would be great served with a plate of fresh lettuce, cucumbers, mint, and cilantro to make lettuce wraps.
Latke: 2 medium sweet potatoes,
Wash the sweet potatoes then grate with a box grater into a large mixing bowl. Hand chop or use a food processor (3-4 pulses) to chop the shrimp into small chunks. Add the shrimp to the sweet potato and season with the salt and pepper then mix thoroughly. Begin to heat your oil in a frying pan on low-medium heat. While the oil is heating, add your remaining egg and cornstarch (¼ cup) to the latke mix. Mix everything in the bowl until everything is mixed thoroughly. Have a container with the extra cornstarch ready for coating next to your bowl of latke mix. Form your latke patties with either your hands or a spoon, and then dredge/coat the patties in the container of cornstarch. Place the patty gently into the frying pan. Continue to form patties and place them in the frying pan while slowly increasing the heat to medium-high heat. Once the pan is filled, fry each side of the patty until golden brown and crispy, about 2 minutes on each side. In between batches of frying, you can prepare the sauce by mixing all ingredients together in a bowl. Serve the nước chấm mayo alongside the latkes or add a dollop on each latke then serve immediately.
shredded (about 4 cups)
½ lb peeled,
deveined shrimp
1 egg 2 tsp sea salt
½ tsp black pepper ¼ c cornstarch, plus extra for coating 2 c oil Nước Chấm Mayo: ½ c mayonnaise 4 tsp sugar
4 tsp lime juice 2 cloves garlic, minced 2 tsp Sriracha ½ tsp salt Yield: 18 latkes
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RUSSIAN “LATKES” Smoked White Sturgeon and Potato Cakes with Horseradish Sour Cream 2019 Latke Festival Winner (tie): Most Creative Latke by Sasha Shorr, Jewish Food Society
Cakes: 2 lbs Yukon gold
In a medium sized bowl, mix the sour cream, horseradish, mayonnaise, lemon juice, lemon zest, and caper brine until well combined. Season with salt and white pepper (black pepper is fine if you don’t have white). Cover the sour cream mixture tightly and place it in the fridge for at least 30 minutes or up to a few hours to allow for the flavors to marry. Remove from the refrigerator 15 minutes before serving. To make the cakes: Place the cubed potatoes into a large pot of salted water and bring to a boil. Boil until they can be pierced with a knife, but not crumbling or breaking apart. Drain and spread out on a sheet pan to cool. Once cooled, break up a little with a fork so you have pieces in a variety of sizes. Do not mash or make too small. You want different textures of potato in the cakes. Prepare a wire cooling rack set over a paper-towel lined sheet pan, and a second sheet pan to place formed cakes. Set aside. In a large bowl, mix together the cooled potato chunks, smoked fish, scallions, dill, capers, mayonnaise, lemon juice, lemon zest, and eggs. Season with salt and pepper. Mix gently so as to not break up the potato too much. After it’s mixed, sprinkle the flour on top and give it one more mix to incorporate all of the flour. Scoop out the mixture and with lightly oiled hands, form into uniform balls, resembling large meatballs. Place the formed balls on a sheet pan and transfer to the refrigerator for 30 minutes to firm up. You can make these a few hours in advance and keep chilled until ready to fry. Once the cakes have chilled, heat schmaltz and vegetable oil (50-50 mix) in a large frying pan (cast iron or nonstick work best) to medium high heat. Oil should fill pan to 3/4” in depth. Dust the potato balls lightly with flour on all sides and add them to the pan with at least 1-2” between them. After a minute, flatten the balls down into a cake with a flat spatula so they are about 1 ½” high. (It’s ok if the edges separate a
potatoes (approx. 5 large potatoes), peeled and cut int 2-inch cubes 1½ c (12 oz) smoked
white sturgeon, flaked into 1-2” chunks scallions, green and white parts
½ c finely sliced
3 Tbsp fresh dill,
roughly chopped
1½ Tbsp capers,
roughly chopped (reserve 1 tsp brine for sauce)
1 Tbsp mayonnaise ½ lemon, zested and juiced 2 large eggs, lightly beaten 2 Tbsp AP flour, plus more for dusting Salt Pepper Schmaltz and vegetable oil for frying
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RUSSIAN “LATKES”
Horseradish Sour Cream: 16 oz full fat sour cream 2 Tbsp grated prepared 1 Tbsp mayonaise ½ lemon, zested and juiced 1 tsp caper brine Salt White pepper horseradish (white)
little and become uneven when you flatten them. They will fry up with crispier edges and surfaces!) Reduce heat to medium and continue cooking for 3-4 more minutes until golden brown and crispy. Flip gently and continue cooking on reverse side for another 4-5 minutes. The cakes should have an all-over golden brown, crispy exterior. After cooking, transfer to wire cooling rack over the lined sheet pan to cool for a few minutes. Serve immediately with horseradish sour cream and some freshly chopped dill. If you are cooking these in batches, they can be kept warm in a 250°F oven until ready to serve. Do not keep in oven for longer than 20-30 minutes or they can dry out.
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CARAWAY SCENTED LATKES Short Rib Pastrami, Truffled Sauerkraut, Mustard Crème 2015 Latke Festival Winner: People’s Choice by Ryan Jaronik, Executive Chef-Partner, Benchmark Restaurant Traditional flavors get a decadently delicious twist with this recipe. Although this dish has multi - ple steps and will require preparation to begin a week in advance, it’s worth it..
Latke: 3 Carola potatoes, shredded 1 small red onion, finely minced 2 Tbsp AP flour 2 Tbsp cornstarch 1 Tbsp caraway seeds, cracked 3 eggs ½ tsp Kosher salt Oil for frying
Heat the oil in a large cast iron pan to 350 degrees. Mix all the other ingredients together with a spoon. Working in batches, spoon potato mixture into the oil and fry until golden and crisp. Remove to a paper towel to drain. Gather your short rib pastrami, truffled sauerkraut, and mustard creme (recipes follow). Heat a sauté pan over medium heat. Slice the short rib into ⅛-inch thick pieces. Sear the Short rib on each side top warm. Place a latke in the center of the plate. Place the truffled sauerkraut on top of the latke. Place two slices of short rib over the sauerkraut and place a dollop of crème fraiche on the short rib.
Yield: Serves 6
Photo Credit: Alyssa Ringler
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SHORT RIB PASTRAMI, TRUFFLED SAUERKRAUT, MUSTARD CRÈME 2015 Latke Festival Winner: People’s Choice by Ryan Jaronik, Executive Chef-Partner, Benchmark Restaurant
Short Rib Pastrami: 2 lbs boneless beef short ribs 1 gal brine 4 Tbsp coriander, cracked 4 Tbsp black pepper, cracked 2 Tbsp mustard seeds, cracked Brine: 6 oz Kosher salt 2 tsp pink salt 5 cloves garlic, smashed 2 tsp pickling spice 1 gal water 3 oz sugar 2 oz honey Truffled Sauerkraut: 1½ lbs green cabbage ¾ Tbsp Kosher salt 1 Tbsp white truffle oil Mustard Crème: ½ c creme fraiche 1 tsp mustard seeds ½ c white vinegar
Short Rib Pastrami Boil the brine ingredients together in one gallon of water. Let chill. Place the short ribs in the brine for 3-4 days in the refrigerator. On the fourth day, remove the short ribs and pat dry. Mix together the coriander, black pepper and mustard seeds. Roll the short rib in the spice mixture. Smoke the short ribs over apple, hickory, and cherry wood for 4-6 hours, or until tender, at 205 degrees. Truffled Sauerkraut Slice the cabbage finely and place in a large bowl. Massage the salt into the cabbage. Transfer the cabbage and liquid to a jar and pack down tightly. Make sure the cabbage is covered in its juice. Tie cheesecloth across the top of the jar. Let ferment at room temperature in low sunlight for 5-7 days. When the cabbage has fully fermented, remove some of the juice, add the truffles and truffle oil, and reserve. Mustard Cr è me Combine the mustard seeds, white vinegar, water, and honey and bring to a boil. Reduce to a simmer until most of the liquid has evaporated. Allow to cool. Mix with the crème fraiche, season with salt and pepper to taste.
½ c water ¼ c honey
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VESELKA’S AWARD-WINNING LATKE RECIPE by Dima Martseniuk, Executive Chef, Veselka
A perennial favorite and regular award winner at the Latke Festival, Chef Dima’s latkes are the base for imaginative, delicious toppings. He’s shared with us the recipe for his latkes as well as several of his award-winning combinations..
Latke: 3 Idaho potatoes, shredded 1 Spanish onion, ground 5 eggs Salt Pepper Flour (optional; add up to 1 Tbsp) Yield: Serves 6 - 8
Heat the oil in a large pan over medium heat. Mix all ingredients together and fry 2 minutes on each side until golden brown in color. Serve as you like or with one of the prepared award-winning recipes that follow.
Photo Credit: Hechler Photographers
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LATKE MUSHROOM JULIENNE 2017 Latke Festival Winner: Judge’s Choice & People’s Choice by Dima Martseniuk, Executive Chef, Veselka
This umami-rich dish is made even more delicious and decadent thanks to the truffle paste. Described as “outrageously delicius” by Latke Festival attendees, this dish was “inspired by his - torical, cultural staples (mushrooms and potatoes) — not gimmicks or pop culture,” said Jason Birchard, proprietor and grandson of the original owner of Veselka.
1 c chopped, roasted mushrooms ¼ c chopped fried onions ½ c heavy cream 2 Tbsp truffle paste Salt Pepper 12 silver dollar mushrooms (roasted) for bottom, used as a mini cup
Combine chopped roasted mushrooms, chopped fried onions, heavy cream, truffle paste, salt, and pepper, and cook 5-7 minutes until it becomes thick. Put in mushroom cups, sprinkle with cheese, and finish in a 350˚ F oven for 5 minutes (until the cheese is melted). Place each cup on a latke and enjoy.
1/2 c shredded
Paremsan cheese
Yield: 12 latkes
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DIMA’S SWEET AND SAVORY SHORT RIB LATKE 2018 Latke Festival Winner: Best Traditional Latke & People’s Choice by Dima Martseniuk, Executive Chef, Veselka
Melt-in-your-mouth beef short ribs drizzled with a sweet and tangy sauce on top of a crispy but fluffy latke -- what’s not to like? Another spin on traditional flavors with a modern twist, this combination resulted in Veselka taking home prizes for Best Traditional Latke and People’s Choice Latke and a spot on GMA!
Short Ribs: 5 lbs beef short ribs 2 carrots 1 onion ½ bunch of celery 1 c red wine 1 c Porto wine 1 c honey Salt Pepper Oil Prune Sauce: 2 c of dry prunes ½ c honey 1 c red wine ½ c water
Prepare the Short Ribs Preheat oven to 500˚F.
Season beef with salt, pepper, and a little oil and roast for 30 minutes. In a separate pan, season your vegetables with salt, pepper, and a little oil and roast for 30 minutes. Transfer meat with juices and vegetables to a deep hotel pan. Add wine, Porto, and honey. Cover with aluminum foil and braise for 2 hours until the meat is tender. Shred the beef, adding a bit of the juices from the pan. Set aside. Prepare the Prune Sauce Add all ingredients to a small pot and cook for 10-15 min until prunes are hydrated and soft. Puree in a blender to desired smoothness. Assembe the Latke Top your latke with pulled beef short ribs and prunes sauce, garnish with parsley or any micro greens. Enjoy
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REUBEN LATKE 2019 Latke Festival Winner: Best Vegetarian Latke & People’s Choice by Dima Martseniuk, Executive Chef, Veselka
Veselka presented two versions of their Reuben Latke in 2019: a vegetarian version and one with smoked country ham. Both featured their housemade sauerkraut, which you can order on- line, and their twist on a Russian dressing. Use a smoked ham (or pastrami!) of your choice, and assemble this latke using their award-winning latke recipe and the Ukranian Dressing below.
Smoked country ham Veselka’s Homemade Sauerkraut Swiss cheese Ukranian Dressing: 1 c mayonnaise 1 c sour cream 1 c ketchup ½ bunch parsley ½ bunch dill 1 Tbsp Tabasco ¼ onion, ground or minced finely 1 pickle, ground or minced finely 2 Tbsp Worcestershire sauce 2 Tbsp garlic powder 3 Tbsp fresh horseradish
Prepare the Dressing Combine all ingredients for Ukrainian Dressing in a bowl. Allow to sit for at least one hour for flavors to meld. Assemble the Rueben Latke Layer dressing, smoked ham, sauerkraut on a latke. Cover with a slice of Swiss cheese and place under broiler to let cheese melt. Serve immediately.
Photo Credit: Hechler Photographers
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FROM THE KITCHENS OF GP
Liz Neumark’s Potato Latkes Butternut Squash Latkes Carrot and Parsnip Latkes Mae Mae’s Beet Latkes Mae Mae’s Potato Latkes Red Lentils, Grilled Hudson Va lley Root Vegetables, Cardamom Curry Scented Yogurt Curried Sweet Potato Latkes
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Parsnip Latkes
Roast Duck, Green Curry, Cripsy Garlic
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LIZ NEUMARK’S POTATO LATKES by Liz Neumark, Founder and Chair, Great Performances
Twenty years ago, when my kids were still young, I was reading a bedtime story to my children. The story featured apple strudel, and it inspired my two youngest, Sam and Sylvia, 5 and 3, to plead with me to abandon bedtime and head to the kitchen and make applesauce and latkes. I couldn’t resist giving in to the unscheduled late night cooking session with my family and I always treasure the memory.
1 medium onion, finely chopped 4 Russet potatoes, 3 eggs 3 Tbsp flour or potato starch 3 tsp Kosher salt ½ tsp pepper 1 c and 2 Tbsp olive oil 1 c canola oil Yields 6-8 servings peeled and grated
Place 2 tablespoons of olive oil in a large skillet and sauté the onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to cool. In a large bowl, mix the onions, grated potatoes, eggs, flour or potato starch, salt, and pepper until combined well. Place the mixture into a large colander and set it over a large bowl to drain any excess liquid for about 10 to 15 minutes. Pour the latke mixture into a large bowl and set aside. Discard the liquid that was drained out of the latke mixture and scrape off the layer of potato starch that forms in the bottom of the bowl. Place the starch back into the latke mixture and combine well. This will help bind the latkes as they cook. Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½ inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles the oil is at the right temperature to begin frying. Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3-to-4-inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Continue frying in batches of about 4 to 6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil. Serve the latkes warm with applesauce and/or sour cream.
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LIZ NEUMARK’S APPLESAUCE by Liz Neumark, Founder and Chair, Great Performances
You can use any sweet apples that lend themselves to easy cooking such as Macon, Macintosh, Cortland, Gala or Idared. Depending on the batch of apples that you use the water content will vary. You can add another fruit such as strawberries, peaches or pears to the apples to add color and more flavor. For additional sweetness, add a bit of cinna - mon, light brown sugar or honey.
9 large Gala apples, cored and roughly chopped into 1” pieces ½ lemon, juiced 1-2 c warm water
Place the apples, lemon and 1 cup of water into an 8 quart pot or a heavy dutch oven over low to medium heat. Cook the apples covered for about 25 minutes, stirring occasionally. Check the consistency of the mixture, if it has become paste-like add another cup of water, if the mixture still has enough liquid, do not add more water. Cook the sauce for another 15 to 20 minutes until the apple chunks have melted and separated from their skins. Remove the apple mixture from the heat and let it cool for about 10-15 minutes. Process the applesauce through a foley mill or a ricer and discard the skins. The applesauce should be a pureée like consistency. Serve at room temperature.
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BUTTERNUT SQUASH LATKES by Georgette Farkas, Culinary Ambassador, Great Performances
Can you call these latkes if they’re made with butternut squash and chickpea flour? While I am typically a traditionalist, this very non-traditional take on the latke is the result of my current obsession with butternut squash and a quest for unexpected ways to use it. Binding the mixture with chickpea flour is inspired by a recipe for socca, a sort of a sa - vory Provençal crèpe. By all means, serve these the old fashioned way with apple sauce and sour cream or a fruit chutney.
1 medium onion, finely chopped (8 oz) 1 butternut squash, peeled, seeded, and grated (1.5 lbs or approx 5 cups) 3 tsp Kosher salt 3 eggs, lightly beaten 3 Tbsp chickpea flour ½ tsp ground black pepper 1 Tbsp dried sage 1 c plus 2 Tbsp vegetable oil Yield: 6-10 servings
Place 2 Tablespoons of olive oil in a large skillet and sauté onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to Cool. In a large colander, toss together grated squash and salt. Set aside over a bowl and let drain for approximately 20 minutes. Salt will cause the squash to release some liquid. Squeeze the squash in your hands to remove as much liquid as possible. Discard liquid and place squash in a mixing bowl with onions, eggs, chickpea flour, sage, and pepper and combine well. Heat remaining oil in a large skillet over medium heat. The oil should be about ½ inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles, the oil is at the right temperature to begin frying. Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3-to-4-inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Fill the skillet with only as many latkes as will fit without crowding them. Continue frying in batches Place the finished latkes onto a paper towel-lined tray to absorb any excess oil. Serve the latkes warm with applesauce and/or sour cream. OPTIONAL For a dressed-up version, consider topping each latke with a thin sliver of smoked salmon, a drop of sour cream and some thinly sliced chives. I hope you will save the butternut squash seeds to toast them as they make an excellent snack. Separate the seeds, removing any clumps of squash. Toss in just enough olive oil to coat and season with salt and paprika. Spread on a sheet tray and bake at 350˚F, approximately 20 minutes or until golden brown.
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CARROT AND PARSNIP LATKES from Great Performances
2 medium carrots, peeled 5 small parsnips (about 1 lb), peeled 1/4 c AP flour 2 large eggs, beaten 1 tsp minched chives or scallions 1 tsp chopped parsley Salt Freshly ground black pepper Grapeseed oil for frying Yield: 16-18 2” latkes
Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated. Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.
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MAE MAE’S BEET LATKES from Mae Mae Cafe
Mae Mae Cafe, Great Performances’ own cafe, is famous for its use of beets. From beet chips to a delicious beet burger (which you can find on our catering menu), we’re not shy about our love for beets. These beet latkes bring together the best of beets and latkes.
1 medium tomato, diced 1 cucumber, diced 1 small red onion, diced 2 Tbsp chopped fresh mint 2 Tbsp chopped fresh cilantro 1 lime, zested and juiced 1 tsp lemon verbena oil ¾ c vegan mayo 2 c matzoh meal ¼ c cornstarch 1 c shredded beets 1 c shredded Yukon gold potatoes (squeeze out excess liquid) 2 Tbsp grated white onion 1 Tbsp grated garlic
Mix vegan mayo with chives and lemon verbena oil. Cover and set aside. Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest. Season with salt and pepper to taste. Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper. Let sit for 10 minutes. Heat Canola oil in a sauté pan over medium heat. Add walnut-sized balls of the mixture into the pan and flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.
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MAE MAE’S POTATO LATKE Red Lentils, Grilled Hudson Valley Root Vegetables, Cardamom Curry Scented Yogurt from Mae Mae Cafe Another signature of Mae Mae Cafe and Great Performances is using fresh produce from Kathckie Farm, our organic farm in the Hudson Valley. We encourage you to seek out your local farmers market and use whatever root vegetables are seasonally available.
Latke: 1½ c peeled,
Prepare the Latke Gently squeeze the liquid from the shredded potatoes using your hands or a cheesecloth. Combine with onion, eggs, flour, salt and oil in a mixing bowl. In a sauté pan, heat oil on medium-high heat until. Form mixture into latke patties and fry in sauté pan until golden brown on each side. Remove from pan and drain on a paper towel Prepare the Vegetables Quarter the vegetables so they are all about the same size. Toss with olive oil and season with salt and pepper. Grill the vegetables to get grill marks, then finish in 325˚ F oven until tender. Alternatively, place vegetables on a sheet pan in a single layer and roast in a 425 ˚ F oven until tender and browned. Prepare the Lentils In a small saucepan, gently heat oil on medium heat. Add ginger and garlic and saute until fragrant. Add lentils, water, and tomato and simmer on low for 15 minutes or until lentils are fully cooked and have thickened. Remove from heat and stir in cilantro. Prepare the Yogurt Combine yogurt, garlic, cardamom and curry powder, refrigerate until ready to serve. Assemble the Latke On top of each latke, place 1 tbsp of the lentil mixture, spreading it evenly across the latke. Add 1 or 2 pieces of the root vegetables, and top with the yogurt. Enjoy!
shredded potatoes 1 Tbsp grated yellow onion 2 eggs, beaten 1½ Tbsp AP flour 1 tsp salt ½ c vegetable oil Roasted Vegetables: 2 baby turnips 2 Thumbelina carrots 2 baby golden beets Olive oil Salt and pepper Lentils: 1 c red lentils 2 c water 1 plum tomato, seeded and diced 1 tsp grated ginger 1 tsp minced garlic 1 Tbsp chopped cilantro 2 Tbsp olive oil Yogurt: ½ cup yogurt 1 Tbsp roasted garlic 1 pinch cardamom 1 pinch curry powder Yield: 4 Latkes
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CURRIED SWEET POTATO LATKES from Great Performances
1 lb sweet potatoes, peeled and grated ½ c all-purpose flour 2 tsp sugar 1 tsp brown sugar 1 tsp baking powder 2 tsp ground coriander 1 tsp ground cumin 1/4 tsp turmeric 1/4 tsp cayenne/ chilli powder Salt and pepper 2 large eggs, beaten ½ c milk Oil
Mix the flour, sugar, brown sugar, baking powder, coriander, cumin, turmeric, cayenne, and salt and pepper. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. Heat ¼ inch oil in a cast iron pan or heavy-bottomed sauté pan until it shimmers. Drop in the batter by tablespoons and flatten. Cook several
minutes on each side until golden. Drain on paper towels and serve.
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PARSNIP LATKE Roast Duck, Green Curry, Crispy Garlic from Great Performances
1 yellow onion, grated 2 makrut limes, zested 2 tsp Thai basil, chiffonade 1 tsp galangal, minced 1½ tsp coarse salt ½ tsp cayenne pepper ¼ tsp freshly ground black pepper 3 large eggs, lightly beaten ½ c AP flour 2 lbs parsnips (about 5 medium), peeled and grated 1 lb russet potato (about 1 medium), peeled and grated roasted, medium rare, sliced thinly 1 pt thick green curry coconut sauce 1 c fried garlic chips 1 bunch mint 1 c pomegranate seeds 2 duck breasts,
In a large bowl, combine onion, lime zest, salt, Thai basil, galangal, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated. Fill a large skillet with about ½-inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Top with green curry sauce, slice of duck breast, crispy garlic chips, pomegranate seeds, and mint
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Photo Credit: Hechler Photographers
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THE SYLVIA CENTER LATKES
Sweet Potato Mole Latke Lime Cream and Pickled Jalapenos
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“Latke-Purria”
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THE SYLVIA CENTER’S SWEET POTATO MOLE LATKE Lime Cream and Pickled Jalapenos by The Sylvia Center
Latke: 2 large potatoes,
Preheat oven to 400F. Combine potatoes with onion in colander. Allow to drain. Whisk eggs and mole paste together in small bowl. Squeeze remaining liquid out of potatoes and onions. Transfer to bowl. Add egg mixture and flour, mix thoroughly. Heat two tablespoons of oil in pan. Add ¼ cup of mixture to the pan so it forms a pancake. Cook 2-3 minutes on each side or until golden brown. Repeat with remaining mixture, adding 1-2 tablespoons of oil with each batch. Place latkes on baking sheet and bake for 4-6 minutes. Combine crema with lime juice. Garnish latkes with crema, queso fresco, jalapenos and cilantro. Serve immediately.
peeled and grated 2 medium sweet potatoes 1 medium onion, grated 2 eggs ⅓ c mole sauce 1 Tbsp lemon juice 2 Tbsp flour Salt 6-9 Tbsp vegetable oil Garnish: 1 c Mexican crema 1 lime, juiced ¼ c queso fresco ½ c pickled jalapenos, sliced ½ c cilantro leaves
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The Sylvia Center’s “Latke-Purria” by The Sylvia Center “Cooks for Health” Students from the Williamsburg Community Center in Brooklyn
Inspired by where we are and where we’re from, it’s a potato pancake that is a combina- tion of a traditional latke and the popular Puerto Rican stuffed fritters, alcapurria.
Latke: 5 very green platanos, peeled 1 lb taro root, peeled 1 lb yucca, peeled down to flesh 2 tsp salt 1 Tbsp + 1 tsp sazon (see recipe below) 1 Tbsp olive oil Filling: 1 large Spanish onion, small dice 2 peppers, red and green, small dice 1 16-oz can black beans, rinsed and drained 2 tsp sazon 1 tsp oregano Salt to taste 2 Tbsp capers or green olives, minced Sazon: 1 Tbsp coriander 1 Tbsp cumin 1 Tbsp achiote (annatto) 1 Tbsp garlic powder 1 Tbsp salt 2 tsp oregano 1 tsp ground pepper
Using the shredding blade on a food processor, shred platanos, taro, and yucca. The platanos bind the mix and should be crumbled and somewhat moist. Transfer starches to a bowl. Add the sazon and olive oil, folding to incorporate into the dough, working with the hands if needed. Leave some shredded yucca or taro visible so it will look like latke. Cover with plastic wrap and place in the fridge while you make the filling. This dough can be made up to 48 hours in advance as long as it is chilled and kept away from air. Rinse and dry the black beans. Crumble them either by hand or in a food processor being careful not to puree them! They should be dry and chunky. In a saute pan, add olive oil and sweat the onions until translucent. Add peppers and cook until tender. Add black beans, sazon, oregano, and garlic. Cook for about 2 mins and add the capers or olives. Remove from heat. To form latkes, take a heaping tablespoon of the dough and flatten into the palm of your hand, or on an oiled surface such as plastic wrap. Place a heaping teaspoon of the filling in the center and using your fingertips, roll the dough towards the center to cover filling. You may need to add some extra dough if you are struggling to connect the outside pieces. Once the filling is covered, flatten into a disc. Continue until dough is gone. Assembled latkes should sit in the fridge to firm up before pan frying. Sazon: Add all ingredients to a spice grinder or coffee grinder and pulse until a fine consistency appears.
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INDEX
Applesauce
Hanoi House
Liz Neumark’s Applesauce, 21
Vietnamese Sweet Potato and Shrimp Latke, 9
Beef
Jaronik, Ryan
Caraway Scented Latkes (Short Rib Pastrami), 13
Caraway Scented Latkes
, 12-13
Dima’s Sweet and Savory Short Rib Latke, 16
Jewish Food Society
Beets
Russian “Latkes”, 10-11
Mae Mae’s Beet Latkes, 25
Latke Mushroom Julienne, 15
Mae Mae’s Potato Latke, 26
“Latke-Purria”, 32
Benchmark Restaurant
Lentils, Red
Caraway Scented Latkes
, 12-13
Mae Mae’s Potato Latke, 26
Black Beans
Liz Neumark’s Potato Latkes, 20
“Latke-Purria”, 32
Liz Neumark’s Applesauce, 21
Butternut Squash Latkes, 23
Mae Mae’s Beet Latkes, 25
Caraway Scented Latkes with Short Rib Pastrami, Truffled Sauerkraut, Mustard Crème, 12-13
Mae Mae’s Potato Latke with Red Lentils, Grilled Hudson Valley Root Vegetables, Cardamom Curry Scented Yogurt, 26
Carrot and Parsnip Latkes, 24
Martseniuk, Dima
Carrots
Veselka’s Award-Winning Latke Recipe, 14
Carrot and Parsnip Latkes, 24
Latke Mushroom Julienne, 15
Mae Mae’s Potato Latke, 26
Dima’s Sweet and Savory Short Rib Latke, 16
Curried Sweet Potato Latkes, 27
Reuben Latke, 17
Dima’s Sweet and Savory Short Rib Latke, 16
Matzoh meal
Duck
Mae Mae’s Beet Latkes, 25
Parsnip Latke, 28
Mushrooms
Farkas, Georgette
Latke Mushroom Julienne, 15
Butternut Squash Latkes, 23
Neumark, Liz
Green Curry
Liz Neumark’s Potato Latkes, 20
Parsnip Latke, 28
Liz Neumark’s Apple Sauce, 21
33
INDEX
Nguyen, Albert
Sasha Shorr
Vietnamese Sweet Potato and Shrimp Latke, 9
Russian “Latkes”, 10-11
Parsnip Latke with Roast Duck, Green Curry, Crispy Garlic, 28
Sauerkraut
Parsnips
Caraway Scented Latkes, 12-13
Parsnip Latke, 28
Reuben Latke, 17
Carrot and Parsnip Latkes, 24
Shorr, Sasha
Pastrami
Russian “Latkes”, 10-11
Caraway Scented Latkes
, 12-13
Short Rib
Platanos
Caraway Scented Latkes, 12-13
“Latke-Purria”, 32
Dima’s Sweet and Savory Short Rib Latke, 16
Pork
Shrimp
Reuben Latke, 17
Vietnamese Sweet Potato and Shrimp Latke, 9
Potato
Smoked Fish
Caraway Scented Latke, 12
Russian “Latkes”, 10-11
Russian “Latkes”, 10-11
Sweet Potato
Veselka’s Award-Winning Latke Recipe, 14
Vietnamese Sweet Potato and Shrimp Latke, 9
Liz Neumark’s Potato Latkes, 20
Curried Sweet Potato Latkes, 27
Mae Mae’s Beet Latkes, 25
Sweet Potato Mole Latke, 31
Mae Mae’s Potato Latke, 26
Sweet Potato Mole Latke with Lime Cream and Pickled Jalapenos, 31
Parsnip Latke, 28
Taro
Sweet Potato Mole Latke, 31
“Latke-Purria”, 32
Prunes
The Sylvia Center
Dima’s Sweet and Savory Short Rib Latke, 16
Sweet Potato Mole Latke, 31
Reuben Latke, 17
“Latke-Purria”, 32
Russian “Latkes” with Smoked White Sturgeon and Potato Cakes with Horseradish Sour Cream, 10-11
Truffle
Ryan Jaronik
Caraway Scented Latkes, 12-13
Caraway Scented Latkes
, 12-13
Latke Mushroom Julienne, 15
34
INDEX
Turnips
Vietnamese Sweet Potato and Shrimp Latke, 9
Mae Mae’s Potato Latke, 26
Yucca
Ukranian Dressing
“Latke-Purria”, 32
Reuben Latke, 17
Veselka
Veselka’s Award-Winning Latke Recipe, 14
Latke Mushroom Julienne, 15
Dima’s Sweet and Savory Short Rib Latke, 16
Reuben Latke, 17
35
Photo Credit: Amanda Gentile
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Share the Gelt! During this holiday season, consider making the gift of food to our neighbors. Below are some of our favorite organizations that are working to fight food insecurity and end hunger.
Empowering the next generation of healthy eaters: The Sylvia Center
Bringing food to our neighbors in need: Citymeals on Wheels West Side Campaign Against Hunger
New York Common Pantry Holy Apostles Soup Kitchen Bronxworks Bowery Mission
www.greatperformances.com
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