Chanukah latkes and cookies … with a twist

All kinds of uber-creative latke recipes appear around Chanukah-time: apple-parsnip latkes, sweet potato-leek latkes, sweet cheesy latkes, and savory cheese and chive latkes. But the truth is, you can’t go anywhere in the world of latkes until you’ve mastered the classic potato version, says “Queen of Kosher” celebrity chef Jamie Geller who likes to try the latkes, keep them warm, and then layer them with show-stopping toppings. 

Hailed as the “Queen of Kosher” and the “Jewish Rachael Ray,” Geller is co-founder of the Kosher Media Network, publisher of the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, and author of the “Quick & Kosher” cookbook series. Geller’s online cooking videos have garnered more than half a million views. 

The following two recipes for Chanukah latkes and cookies are from Geller’s “Joy of Kosher” cookbook, and were edited by JNS.org.

Latkes with Caviar and Cream 

Kosher Status: Dairy

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Total Time: 55 Minutes

Yield: 20 latkes

Consider creating a latke-topping bar, so your Chanukah party guests can mix and match or try them all. I like topping latkes with guacamole and an over-easy or poached egg, or doing Caprese latke towers with slices of mozzarella and tomato, plus a few fresh basil leaves. Oooo, and I love a smear of brie cheese topped with a dollop of jam, or blue cheese, pear, and arugula piled on top. You can go exotic or country or Brooklyn, but this super elegant cream and caviar version can only be described as super posh and simply divine. 

Ingredients:

 4 large russet potatoes (about 2 1/2 pounds)

3 large eggs, beaten

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Canola oil for frying

1 medium onion quartered

1/4 cup Manischewitz® Matzo Meal

1 1/4 cups crème frâiche or sour cream

Caviar, for garnish

Directions:

1. Fill a large bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and place them in the bowl of cold water to prevent browning. 

2. Combine the eggs, salt, and pepper in a large bowl; set aside.