Unusual latke recipes?
I am helping a friend with a latke party. Right now on the menu are: regular, sweet potato, celeriac & scallion, and beet & rosemary (from the beet roesti recipe in How to Cook Everything). Also perhaps the carrot & parsnip latkes from Jewish Cooking in America. I was thinking it might be nice to either serve the carrot & parsnip ones with a spicy sauce or to add some spiciness (curry?) to the mix. Any thoughts on how to do either of these?
Also any fun & different latke recipes are very much welcome.
There's an "easy" latke recipe in this month's Bon Appetit. Not being Jewish, but still loving latkes, I'm always looking for new ways to make these. I haven't tried the recipe yet, but it sounded good. Here's the epicurious link: http://www.epicurious.com/recipes/food/views/240703
There's also a parsnip and pear latke recipe that sounds good: http://www.epicurious.com/recipes/foo...
Also, I'd love a paraphrase of the beet roesti sometime if you get a chance.
Cauliflower Latkes (cauliflower, onion, seasoned bread crumbs, egg, parsley, little parm on top if you want to bake/broil instead of or after frying)
Or, another cauliflower latke take http://www.recipelink.com/mf/21/6284
Butternut Squash (squash + onions + sage + egg + crushed ritz (i know but it's the buttery-ness...)
Apple Rice Latkes http://www.caryn.com/store/hanukkah/recipes/apple_wildrice_cakes.html
Apple Sweet Latkes (apples, calvados or rum, flour, egg, cinnamon, milk)
Spinach Potato (spinach, potato, zucchini, eggs, cumin, coriander, onion, flour, white pepper)
Don't know if you've got ingredients for the sweet potato yet, but I suggest http://www.caryn.com/store/hanukkah/r...
There's a curried sweet potato latke recipe on epicurious that always wins rave reviews around here --and complaints, in years when I'm too lazy and they're missing!! I personally like my latkes crispy fresh and unadorned by sauce (except maybe a little applesauce once in a while), so prefer to put the flavoring right in the mix.
I have made vegetable pancakes, which are really latkes, with grated zuchinni, onion, chopped portobello mushrooms, chopped red pepper bound with an egg and a little matzo meal, s&p. You can make them in advance, freeze in individual layers and reheat in one layer on cookie sheet. Wring any water from zuchinni really well, so the batter won't be watery.