Name: Latkes
Cook time: 1200 s
Total time: 1200 s
Yield: 15-20 latkes
Ingredients: For the latkes:; 4 large russet potatoes, peeled; 1 small yellow onion, peeled; 2 tsp salt; 1 tsp Hawaij spice; Canola oil, for frying; For the eggs avocado toppings:; 3 eggs; 2 avocados, halved and thinly sliced; 1 tbsp sour cream; 1 tsp butter; Hot sauce; Salt and pepper, to taste; For the lox toppings:; 2 1/2 tbsp labaneh; 6 slices of lox or smoked salmon,; Fresh dill, for garnish; For the steak toppings:; 1 New York strip steak, seared and thinly sliced; 1 tbsp mayo; 1 tbsp whole grain mustard; Microgreens, for garnish

BENGINGI

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Latkes

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20 min

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Latkes are a must for Hanukkah, but I love giving mine a little extra flair. Growing up, I remember eating cold, plain latkes that didn’t do much to excite me. Now that I’ve mastered the process, it’s my chance to celebrate the holiday with latkes that feel truly special. In this version, I mix in hawaij, a Yemenite spice blend with cumin, coriander, cardamom, turmeric, and black pepper. It not only amps up the golden color but also adds a cozy, spiced kick. Latkes are so versatile and can be topped with just about anything. For this recipe, I went with toppings most people probably already have at home. And because lox is such a classic NYC staple, I had to celebrate it with a topping that pairs creamy labneh with a slice of gravlax. Festive, fun, and totally delicious.

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Ingredients

For the latkes:

4 large russet potatoes, peeled

1 small yellow onion, peeled

2 tsp salt

1 tsp Hawaij spice

Canola oil, for frying

For the eggs avocado toppings:

3 eggs

2 avocados, halved and thinly sliced

1 tbsp sour cream

1 tsp butter

Hot sauce

Salt and pepper, to taste

For the lox toppings:

2 ½ tbsp labaneh

6 slices of lox or smoked salmon,

Fresh dill, for garnish

For the steak toppings:

1 New York strip steak, seared and thinly sliced

1 tbsp mayo

1 tbsp whole grain mustard

Microgreens, for garnish

Directions

Step 1

Grate the potatoes into a cheesecloth-lined bowl and squeeze out the liquid, letting it collect in the bowl. Transfer the squeezed potatoes to a separate bowl.

4 large russet potatoes, peeled

Step 2

Let the liquid sit undisturbed for 10 minutes to allow the potato starch to settle at the bottom of the bowl.

Step 3

Grate the onion directly over the potatoes, squeezing out its liquid before adding.

1 small yellow onion, peeled

Step 4

Slowly drain the liquid from the potato bowl, reserving the starch at the bottom, and add the starch to the potato-onion mixture. This starch will help make the latkes crispy.

Step 5

Mix the potato mixture with hawaij and salt until well combined.

1 tsp Hawaij spice

2 tsp salt

Step 6

Heat 1 inch (2½ cm) of oil in a deep sauté pan over medium-high heat. Test the oil by dropping in a shred of potato; it should sizzle immediately.

Canola oil, for frying

Step 7

Shape the mixture into ping-pong-sized balls (about 2 tablespoons each).Working in batches, place the balls in the oil and flatten them gently with a metal spatula.

Step 8

Fry for about 2-3 minutes per side, until golden brown. Transfer latkes to a wire rack over a baking sheet to drain excess oil.

Step 9

Repeat with the remaining mixture and let latkes cool to room temperature before topping.

Step 10

For the egg-avocado topping- Crack the eggs into a cold, non-stick saucepan. Add butter. Place over medium heat and stir continuously with a spatula. As the eggs thicken, alternate the pan on and off the heat every 30 seconds, stirring constantly, for about 3 minutes until creamy. Season with salt and pepper. Stir in sour cream.

3 eggs

1 tsp butter

1 tbsp sour cream

Salt and pepper, to taste

Step 11

Serve a tbsp of scrambled egg on a latke, top with thinly sliced avocado, add hot sauce and finish with a drizzle of extra virgin olive oil.

2 avocados, halved and thinly sliced

Hot sauce

Step 12

For the steak topping- Mix mayo and mustard to create the sauce and spread it on the latke. Place 3-4 thin slices of seared New York strip steak on top. Garnish with microgreens and finish with a drizzle of extra virgin olive oil.

1 New York strip steak, seared and thinly sliced

1 tbsp mayo

1 tbsp whole grain mustard

Microgreens, for garnish

Step 13

For the lox topping: Spread a layer of labaneh over the latke. Arrange 1-2 slices of lox or smoked salmon on top. Garnish with fresh dill, and finish with a drizzle of extra virgin olive oil.

2 ½ tbsp labaneh

6 slices of lox or smoked salmon,

Fresh dill, for garnish

Step 14

Serve all latkes to your guests!

Step 15

YASSS!

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