Hanukkah Recipe: Classic latkes with sweet or savory garnishes

“Is there anything better than sinking your teeth into a crispy fried potato pancake with sour cream?” says blogger and author Jessie-Sierra Ross in her new cookbook. “Maybe only if it’s topped with a delicious cooked-fruit compote.”

Ross, the food and lifestyle blogger behind the Straight to the Hips, Baby blog, has just published “Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes” (Schiffer Publishing, $36). It’s a fun and aspirational take on seasonal entertaining that takes home cooks through the year, offering menus for special events ranging from a cozy Valentine dinner to a springtime baby shower, complete with blueberry lemonade, baked feta in phyllo, turkey meatballs with roasted balsamic tomatoes and nectarine cake. There’s a summer solstice garden party, a grown-up trick-or-treat supper and a Hanukkah Nosh Party, too — hence the latke comment.

Ross offers tips on tablescapes for each, as well as recipes, so your Hanukkah table, for example, can glow with blue and amber hues, fresh flowers, candlelight and plenty of chocolate gelt coins. Now she’s sharing how those latkes are made, as well as toppings to delight family and friends.

Classic Potato Latkes with Sweet and Savory Garnishes

Makes 8 to 10

INGREDIENTS

6 large russet potatoes (about 1,700 g), washed and peeled

1 medium yellow onion (about 170 g), peeled

4 tablespoons (48 g) potato starch

1 tablespoon kosher salt

Freshly ground black pepper

2 eggs

Vegetable or avocado oil for pan frying

DIRECTIONS

Working in batches, use a box grater or a food processor with grating attachment to shred the peeled potatoes. Add to a large mixing bowl. Cut the peeled yellow onion into quarters, then grate using the food processor (or box grater). Combine with the potatoes in large mixing bowl. To the large bowl, add the salt, black pepper and potato starch.

Place a large mesh strainer or sieve over the sink and transfer the grated vegetables into it, pressing firmly down, to release any extra water. This may take several rounds, but try to squeeze as much liquid out as you can before returning the grated vegetables to the large bowl. This moisture-reducing step helps the texture of the latkes and reduces splatter when they cook.

Place a large pan over medium-high heat. In a small bowl, whisk two eggs, then add the mixture to the onion/potato blend. Mix thoroughly with your hands.

Prepare a large plate with several paper towels, to absorb excess oil.

Add 1/4 cup oil to your skillet and let heat. Take about 1/4 cup (about 60 g) of the potato mixture in your hands, squeeze any additional moisture out, then use a spoon to carefully add the portion to the hot oil. Use the spoon to press and spread the potatoes. I can usually fit 3 or 4 potato pancakes per 12-inch skillet.

Let fry for 4 to 5 minutes per side until crispy and golden brown. Transfer to the paper towel-lined plate to drain off excess oil. Repeat the process, adding more oil as needed.

To reheat, place latkes in a single layer on a baking sheet and bake for 350 degrees for 10 minutes.

Dried Lemon and Fresh Chive Sour Cream Sauce: Combine 3 tablespoons minced fresh chives, 1 cup sour cream, ¼ teaspoon dried lemon peel (or ½ teaspoon grated fresh lemon zest), generous pinch salt and freshly ground black pepper to taste.

Apple-Pear Sauce with Green Cardamom and Cinnamon: Roughly chop 2 Bartlett pears and 2 peeled Gala apples. Add to a medium saucepan along with the juice of half a lemon, 1/2 cup sugar, 1/2 teaspoon cinnamon, 3 cracked green cardamom pods and a splash of water. Simmer for 20 to 25 minutes, stirring occasionally. Discard cardamom pods. Use a potato masher to mash the fruit. Serve warm or at room temperature.

— Adapted from Jessie-Sierra Ross, “Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes” (Schiffer Publishing, Ltd., $36)