Recipes

Creamy Toppings for Hanukkah Latkes

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Recipie by Heather McPherson

Greek Yogurt & Wild Lox Salmon

Yield: 1 1/4 cups

Greek yogurt can sub for cream cheese and sour cream in many dishes. It’s soft but firm texture makes this spreadable bliss.

7 ounces plain Greek yogurt

3- to 4 ounces smoked wild lox salmon (see note), chopped

2 teaspoons capers, or to taste

Kosher salt and freshly ground pepper to taste

  1. With a spatula blend yogurt and lox by hand until the mixture is nice salmon color all the way through.
  2. Fold in capers and season with salt and pepper to taste.

Gouda & Apple

Yield: 2 cups

Think of this as applesauce re-imagined. The shredded cheese melts effortlessly on to the warm latke and the shredded apples lend a nice tangy flavor note.

1 cup shredded smoked gouda cheese

1 cup shredded green, Fuji or Gala apple, or a combination

Kosher salt and freshly ground pepper to taste

  1. Combine the grated cheese and apple.
  2. Season with salt and pepper.
  3. Dollop onto hot cooked latkes.

Sour Cream, Chive & Radish

Yield: 1 1/2 cups.

The peppery radish is a nice crunchy surprise to this blend.

8 ounces sour cream

5 radishes (or taste), diced small (see note)

1 teaspoon freshly chopped chives, or to taste

Kosher salt and freshly ground pepper to taste

  1. Blend sour cream with radishes and chives.
  2. Season with salt and pepper.

Recipe note: To finely dice radishes, cut them as you would a shallot: Crosswise slits to the top, then lengthwise slits across the bulb. With a few slices the radish will yield nice small dice.

Mixed Vegetable Latkes

Yield: 28 latkes

2 cups shredded Yukon gold potatoes

1 cup shredded carrots

1 cup broccoli slaw

1 1/4 cups chopped sweet onion

1/2 cup matzo meal

Kosher salt and freshly ground pepper to taste

1 1/4 teaspoons dried Italian seasonings

4 eggs, beaten

Vegetable oil for frying

1. Combine the shredded and chopped vegetables, matzo meal, salt and pepper to taste, Italian seasoning and eggs.

2. In a nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Place about 2 tablespoons or 1/8 cup of the mixture into the pan and fry each latke until golden on each side. Remove from skillet and let drain on paper towels. Transfer to a baking sheet and keep the latkes warm in a 200F until all are cooked, adding more olive oil to skillet as needed.

3. Serve with toppings as desired.

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