Sweet potato latkes with cranberry salsa

To get a crispier sweet potato latke, I like to make mine with a combination of half Russet potatoes and half sweet potatoes; adding some starchy potato to another vegetable helps any fritter or latke crisp up.

I love making the most of cranberries while they’re in season, and this cranberry salsa comes together in minutes in a food processor and is the perfect compliment to crispy fried sweet potato or even a good quality tortilla chip. One important note, make the salsa in advance of whipping up a batch of these latkes.

Happy latke season!

Sweet Potato Latkes with Cranberry Salsa
Serves 4-6

For the salsa -

• 12 oz fresh cranberries 

• 1 large jalapeno

• ½ small red onion

• 2-3 scallions

• 1-inch piece of fresh ginger

• Juice of 1 lime

• ¼ cup sugar

• 1 tsp kosher salt

Rinse the cranberries; fresh cranberries work best, but you can use thawed frozen cranberries, but there will be a wetter consistency to the salsa. Trim the stem of the jalapeno, then dice it; for a milder salsa remove the seeds. Cut the onion and scallions into 1-inch chunks. Peel the ginger, and dice it. 

Add the cranberries, jalapeno, onion, scallions, lime juice, sugar, and salt to a food processor. Pulse until the cranberries are very finely diced, be careful not to overmix or the salsa will just turn to juice.

Refrigerate for at least 2 hours, or ideally overnight. Salsa lasts up to one week in an airtight container in the fridge 

Sweet potato + potato latkes

• 1 lb (450 g) sweet potato, about 2 large 

• 1 lb (450 g) Russet potato, about 2 large

• 1  small white or yellow onion

• 2 large eggs

• ½ cup potato starch 

• 1½ tsps kosher salt

• Black pepper, as desired

• Oil as needed (e.g. sunflower, avocado, or canola)

Peel the Russet potato and shred it using a box grater (you can also shred it in a food processor if desired). Transfer the potato shreds to a clean kitchen towel or cheesecloth, and squeeze out excess liquid, then add the dry potato to a large bowl. 

Peel and shred the sweet potato, and add it to the bowl with the potato.

Grate the onion on the box grater (or food processor) and add it to the potatoes. 

Add the egg, potato starch, salt, and pepper to the potato batter. Mix until combined.

Add about a ½-inch of oil to a large heavy-bottomed skillet over medium-high heat. Once the oil is hot, add a heaping tablespoon of the batter to the pan, and press down to flatten. Cook the latkes in batches, and make sure not to overcrowd the pan. Let each latke fry on one side for 3-4 minutes until golden, flip, and continue to cook until golden on the opposite side, about 2-3 minutes. Transfer the latkes onto paper towels or a baking rack to drain any excess oil. Season with a little extra salt if desired, while the latkes are still hot. 

Serve hot topped with cranberry salsa, and sour cream if desired.

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings. 

Baked Pumpkin Challah French Toast

Baked French toast is the answer to feeding a crowd at breakfast without having to stand over the stove for lengthy periods of time, flipping slices of french toast piece by piece. And baked pumpkin challah French toast is the answer to what to do when Thanksgiving, Shabbat, and Hanukkah all happen over the course of the same weekend and you’re trying to feed a crowd for breakfast.

This recipe uses leftover ingredients and holiday pantry staples. It is made with a day-old loaf of challah, that extra can of pumpkin puree from the cupboard, and a little bit of heavy cream leftover after making pie. This dish can be thrown together in 10 minutes and is ideally assembled the night before you want to serve it. The next day before putting it in the oven, you can make a quick pecan streusel topping to sprinkle over the top for extra crunch and flavor, or omit it if desired. The spices add flavor and warmth to this French toast, but can also be omitted or modified to your liking. This is a festive and rich dish that is best served warm with good maple syrup or a shower of powdered sugar.

Baked Pumpkin Challah French Toast

Serves 6-8

Prep time: 10 minutes, plus chilling overnight

Cook time: 45 minutes

Ingredients:

• 1 (about 1.5 lb/ 600g) loaf challah

• 6 large eggs

• 1 can (15 oz/ 425 g) unsweetened pumpkin puree

• 2 cups whole milk

• ½ cup heavy cream

• ⅔ cup brown sugar

• 2 tsps vanilla extract

• 2 tsps cinnamon

• 1 tsp kosher salt

• ¼ tsp allspice

• ¼ tsp ground ginger

• Pinch of nutmeg

For the pecan streusel:

• ½ cup chopped pecans

• 3 Tbsps unsalted butter

• 2 Tbsps sugar

• ½ tsp cinnamon

• ½ tsp kosher salt

Directions:

Preheat the oven to 350°F. Grease a 9” x 13” baking dish.  

Slice the challah into ½”-1” slices. Layer the challah into the baking dish in overlapping slices. Cut any slices in half or quarters if needed so that every inch of the baking dish is evenly covered in layers of challah.

 In a large bowl, beat the eggs. Add the pumpkin puree, milk, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and nutmeg to the eggs. Beat until everything is smooth and incorporated. Pour the custard evenly over the challah. If any pieces are sticking up above the liquid, lightly press them down to submerge them.

 Cover the baking dish and refrigerate overnight, or for a minimum of 1 hour. As the challah chills, it will fully and evenly absorb all of the liquid.

 Before baking make the streusel by combining the pecans, butter, sugar, cinnamon, and salt in a bowl. Using your hands or a fork, combine the mixture until it easily clumps together. Sprinkle the streusel over the top of the challah.

Cover the baking dish with foil and bake for 30 minutes covered, and additional 15-20 uncovered. 

 Serve warm, along with maple syrup, powdered sugar, or your favorite french toast toppings.

To make ahead and freeze:

Bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer, and bake for 20 minutes covered, and 15 minutes uncovered at 350°F.