Not Your Mother's Latkes: 3 Unique Recipes

Here are carrot and cumin latkes inspired by the classic Moroccan carrot salad, a Sephardi Swiss chard latke recipe that is part of the Rosh Hashanah blessings in some households, and mashed cauliflower.

Vered Guttman
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Swiss chard latkesCredit: Vered Guttman
Vered Guttman

I’ll be the first to admit that potato latkes always were and will always be the best. But since we have eight days to fill with fried food, why not look to other winter produce for some inspiration. Here are carrot and cumin latkes inspired by the classic Moroccan carrot salad, a sephardi Swiss chard latke recipe that is part of the Rosh Hashanah blessings in some households, and mashed cauliflower that were devoured by my kids as soon as they got out of the frying pan.

Carrot and cumin latkes

Carrot and cumin latkesCredit: Vered Guttman

Grate the carrots yourself and don’t use store bought shredded ones. They are too dry.

Yields about 18 latkes

Cauliflower latkesCredit: Vered Guttman

Ingredients:
2 cups shredded carrots
1 red potato, peeled and shredded
3 tablespoons flour
¾ teaspoons kosher salt
¼ teaspoon cumin seeds
¼ teaspoon turmeric
1 egg, lightly beaten
Canola, vegetable or corn oil for frying

Directions:

1. In a large bowl mix carrots, potato, flour, salt, cumin, turmeric and egg.
2. Line a cookie sheet with paper towels. Heat ¼ inch oil in a frying pan oven medium-high heat until hot. Spoon carrot mixture into the oil and flatten to shape latkes. Fry on both sides until golden. Transfer to cookie sheet. Serve immediately.


Swiss chard latkes

A classic recipe from the Sephardi cuisine

Yields about 18 latkes
Ingredients:
1 tablespoons plus ½ teaspoon kosher salt, divided
8 large leaves Swiss chard
1 thick day-old slice of bread
1 yellow onion, grated
2 eggs
Pinch black pepper
Corn or olive oil for frying
Lemon slices for serving

Directions:

1. Fill a large pot with 2 quart water, add a tablespoon salt and bring to boil over high heat. Wash Swiss chard, discard stems and cook in the water for 2 minutes. Drain into a colander and wash in cold water. Finely chop the chard and put in a large bowl.
2. Soak bread in cold water for a minute, then squeeze the water out. Add to the chard together with ½ teaspoon salt, grated onion, eggs and black pepper. Mix well.
3. Line a cookie sheet with paper towels. Heat ¼ inch oil in a frying pan oven medium-high heat until hot. Spoon Swiss chard mixture into the oil and flatten to shape latkes. Fry on both sides until golden. Transfer to cookie sheet. Serve immediately with a squeeze of lemon juice.


Cauliflower latkes

You may drizzle raw tahini on top of these soft latkes.
Yields about 40 latkes

Ingredients:

1 small cauliflower, cut into florets
1 red potato, peeled, cut into 2 inch cubes
2 eggs, lightly beaten
½ yellow onion, grated
¼ cup flour
2 teaspoons kosher salt
½ teaspoon black pepper
1 cup breadcrumbs
Canola, vegetable or corn oil for frying

Directions:

1. Put cauliflower and potato in a large pot, cover with water, add a tablespoon salt and bring to boil over high heat. Reduce the heat to low, cover pot and cook for 20 minutes. Drain into a colander and wash in cold water. Transfer cauliflower and potato into a large bowl.
2. Using a potato masher or a large fork mash the cauliflower and potato, leaving them a little chunky. Add eggs, onion, flour, salt and pepper and mix. If the mixture in very runny, add another 1-2 tablespoons flour and mix again.
3. Line a cookie sheet with paper towels. Put breadcrumbs in a bowl.4. Heat ¼ inch oil in a frying pan oven medium-high heat until hot. Spoon cauliflower mixture into breadcrumbs and roll to coat them on all sides. Fry cauliflower latkes on both sides until golden-brown. Transfer to cookie sheet. Serve immediately.

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