Jewish people can never get tired of eating latkes made from potatoes and sprinkled with traditional sauce, but diners definitely need some variations or would love to see different latke versions on the card. Those who love the deep-fried latkes made out of mashed potatoes, matzo meal, eggs, salt, and pepper, love to have it that way…but ask me and I am not very honest about it. I would love to have variations in the latkes.
A recent article says many latke variations, experimented by a number of chefs. Barbara Morgenstern of Rochester mashes up sweet potato, zucchini, and cauliflower; Shelli Asher combines equal parts of sweet potato, white potato, carrots, shredded spinach, and peas. It is not necessary to use potatoes in latkes if you want to eat latkes, latkes are meant to be deep-fried to be connotative of the Jewish Festival of Lights.
Some people can spice up the latkes with mashed potatoes, jalapeno peppers, green peppers, red peppers, cayenne pepper powder, eggs, and cumin powder and then the cakes are fried in lots of oil. The biggest shift from latke is not shifting from traditional ingredients; it is baking the latkes, instead of deep-frying them in oil. Well, it is definitely good for health, but then these potato cakes cease to be latkes and remain mere potato cakes.
My favorite is Chicken Latke and I am sharing the recipe with you:
Ingredients:
1lb Boneless Chicken (Minced)
1.5lb Mashed Potatoes
Cilantro
Mint
Beaten Egg yolks
2-tablespoon corn flour
Salt
Pepper
Oil for frying
Method:
1. Combine minced chicken with potatoes and eggs sprinkle it with herbs, and seasonings and corn flour.
2. Shape the latkes into cakes and deep- fry it in oil.
You can have the chicken latkes with your favorite salsa. My favorite salsa is mint, coriander leaves, chilies and tomatoes pulverized together to make salsa.
Latkes: Utica
