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Chanukah 2020 Iron Maccabee Chef: The Recipes

Niel Romanoff's Potato Latkes with Onion, Celery Root, Apple & Fennel
1-pound Russet potatoes, peeled
1⁄2 pound celery root – peeled
1 Firm Variety Apple cored and unpeeled 1⁄2 Large Fennel bulb – cored
1/2 medium onion
3 large eggs, lightly beaten
1/4 to 1/2 cup matzoh meal
1 teaspoon fresh minced thyme
Salt and freshly ground pepper to taste Vegetable oil for frying – canola or peanut
Ricotta Honey Chives Salmon Roe
  1. Using a food processor equipped with a fine grating blade, grate the potatoes, celery root, apple, fennel and onion.
  2. Place the grated foods together in a large strainer lined with cheese cloth. Squeeze out as much liquid as possible and place in a large bowl.
  3. Add the eggs, Matzoh Meal, thyme and add salt and pepper to taste. If necessary, add additional Matzoh Meal, to achieve the right consistency for the mixture to hold together. Wait 10 minutes for the matzoh meal to absorb the liquid.
  4. Heat a large cast iron skillet and coat with oil
  5. Take about 3-4 tablespoons of the mixture in the palm of your hand and form into a latke.
  6. When the oil is hot place the latkes in the hot oil and fry until brown on both sides.
  7. Remove the latke and drain on a paper towel. Serve immediately with garnishes of your liking.
  8. Mix the Ricotta with a few tablespoons of Honey to taste.
  9. And place a dollop on each latke
  10. Decorate with Chives and Salmon Roe
  11. Serve with Apple sauce mixed with lemon zest and thyme.


Debbie Futrowsky and Zoe Price's Cheater Latkes
Time is of the essence, especially when dealing with kids. This recipe is easy and I’ll share how I cheated, and avoided the most time-consuming aspect of Latke making: grating the potatoes. I used a slightly modified recipe from
2 cups peeled and shredded potatoes - shredded potatoes (hash browns) or frozen
 1 tablespoon grated onion
 3 eggs, beaten
 2 tablespoons all-purpose flour
 1 1/2 teaspoons salt
 1/2 cup Canola for frying
(I added potato pancake mix-but you don’t have to)
3 pounds apples peeled, cored, and chopped (about 6 medium) McIntosh, Golden Delicious, and Fujis are easy to find, ine
⅓ cup water
2-4 tablespoons sugar* or to taste
½ teaspoon cinnamon
  1. Go to your local grocery store and buy frozen, pre-shredded potatoes (cheating!) They are usually in the form of hash-browns. Just make sure they aren’t lumped together in any shape (like tater-tots).
  2. Go to your local grocery store and buy pre-diced onions. (cheating!)
  3. Defrost - unless you but non frozen hash Browns 
  4. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  5.  In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
  1. Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to a low simmer and cover.
  2. Cook 15-20 minutes or until apples are very tender. Remove lid and simmer an additional 5 minutes to thicken.
  3. Mash apples with a masher for a chunky consistency or blend/puree with an immersion blender for a smooth consistency.
  4. Serve warm or chilled. 
  5. Recipe Notes
  6. You may need more or less sugar based on the variety of apples. If your apples are very sweet, you may like to reduce the sugar to 2 tablespoons. If they're very tart, you may like to add more.
  7. Mash with a potato masher for a chunkier consistency or use an immersion blender to create a smoother apple sauce.

Sarah Steiker’s Carrot Top Ginger Latkes
3 Russet Potatoes
3-5 Carrots Peeled
1in Peeled Ginger
1 Stick of Butter
2 tbsp Sage
2 eggs
1/4cup Matzo Meal
Vegetable Oil
Sprinkle of Corn Starch
  1. Shred potatoes, carrots, and ginger with the shredder attachment of a food processor.  Empty food processor contents into a kitchen towel and squeeze out as much liquid as possible.
  2. Whisk eggs in a large bowl and then add in potato mixture, eggs, matzo meal, and corn starch. Mix until well-combined.
  3. Cover the bottom of your pan with vegetable oil and heat over medium high.  Wait until your oil is shimmering to add latkes. 
  4. Add latkes to oil ¼ cup at a time.  Cook until golden brown and crispy on both sides.
  5. Add butter to a small sauce pan and cook over medium heat.  Stir constantly until butter begins to brown and smells nutty.  Take butter off heat and stir in chopped sage.
  6. Pour brown butter over latkes and garnish with fresh parsley.
  7. Enjoy!


Sandra Levinson's Crispy Potato Latkes
6 Medium Russet Potatoes, Pealed and Quartered
1 Small Onion
2 Eggs, Lightly Beaten
3 Tablespoons Flour 
2 Teaspoons Baking Powder
2 Teaspoons Salt
Pepper to Taste


  1. Grate potatoes and onion. transfer to a large bowl
  2. Add eggs, stir in flour, baking powder, salt and pepper.
  3. Set bowl aside for about 10 minutes to let the liquid separate. do not stir back in.
  4. Heat ¼ inch of oil in pan and when sizzling hot, put latke batter in pan and flatten.
  5. Cook until brown on one side, turn and cook on other side.
  6. Transfer to cookie sheet lined with a clean bag. allow oil to drain. At this point, they can be refrigerated or frozen.
  7. Heat oven to 400 degrees, and heat and serve.
  8. Serve with applesauce or sour cream.
To make the rest of the latkes de-LOX EGG-celent, take a short stack of these crispy latkes and add lox and a poached egg!


Sarah Beth Dye’s Herbed Latkes with Apple Chutney
2 to 3 medium Russet potatoes (peeled and cubed) 
1 tbsp kosher salt (for boiling water) 
½ tsp kosher salt 
½ tsp fresh cracked pepper 
3 cloves garlic (minced) 
½ cup zucchini (grated) 
½ cup matzo meal (you can also use all-purpose flour)
1 tsp dried rosemary (or 2 tsp chopped fresh rosemary) 
½ tsp dried thyme (or 1 tsp chopped fresh thyme) 
1 tsp onion powder 
1 tsp dried parsley (or 2 tsp chopped fresh parsley)
1 large egg 
1 tsp olive oil (for garlic and zucchini) 
½ cup olive oil 
½ cup cornmeal
2 tsp paprika 
1 tsp Cajun seasoning 
1 tsp garlic powder 
1 tsp dried parsley 
½ fresh cracked pepper 
¼ tsp kosher salt (optional) 
1 large egg (beaten)
  1. Fill a large pot halfway with water and bring it to a boil. Once your water is boiling, add a tablespoon of salt and give it a quick stir. Add potatoes and boil for 10 to 15 minutes. Remove, drain, and place the potatoes in a medium to large mixing bowl, and then set aside. 
  2. Heat a teaspoon of olive oil in a medium frying pan, and saute for 30 seconds. Add zucchini, and saute with garlic for 2 to 3 minutes until the zucchini has a nice green color. Remove from the heat and add to the potatoes.  
  3. Add matzo meal, salt, pepper, onion powder, parsley, rosemary, thyme, and the egg to the potatoes, and mix everything together until well combined. 
  4. Heat olive oil in a medium frying pan, and lay out a few paper towels under a wire rack. Whisk the paprika, Cajun seasoning, garlic powder, parsley, pepper, and – if you are using – the salt into the cornmeal in a small bowl and set aside.  
  5. Scoop the potato mix out in spoonfuls (about a tablespoon each) and shape into discs about half an inch thick. Dip the latkes in beaten egg, and then coat with the cornmeal mix and place into heated oil. Only do 3 at a time or else the temperature will drop. Fry the latkes on each side for 1 to 2 minutes.  Allow them to drain on the wire wrack. Serve with apple chutney. 

    *Apple chutney can be prepared as potatoes are boiling. 


Travis Terry's Spicy, Sweet Potato Latkes with Home Made Apple Sause
Modified from
1/2 pound sweet potatoes 1 small
2 scallions white and green stalks finely chopped (1/4 cup)
1/4 jalapeño pepper seeded, finely chopped, about 1 tablespoon
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt divided
1/4 teaspoon chili pepper powder
1/8 teaspoon black pepper
1 large egg lightly beaten
1 - 2 tablespoons avocado oil or other high heat cooking oil
3 lb apples (approx. 6 medium apples, peeled, cored, quartered and chopped into smaller chunks.)
1/2 cup water
2 tbsp fresh lemon juice
1/4 cup white sugar (optional)
1/2 tsp ground cinnamon
1/4 tsp salt
  1. Peel the sweet potato and coarsely grate it with a food processor (or you can grate them by hand with a box grater). Working in batches, spread the grated potatoes over several layers of paper towels.  Roll the paper towels with the grated potatoes inside into a cylinder and squeeze so that the liquid is absorbed by the towels and the potatoes are dry. (You can also use a clean dish towel).  Add the grated potatoes, the scallions, jalapeño, flour, salt, chili pepper powder, and black pepper to a bowl. Lightly toss using your hands to coat the grated sweet potato.
  2. Add the egg and thoroughly mix, using a fork. Form eight latke haystacks, each a little more than two tablespoons (1/8 cup), and place on a plate or wooden board next to the stove. Feel free to double the size for a side dish of latkes, or an entrée.
  3. Heat the oil in a deep 12-inch nonstick skillet over medium-high heat until shimmering hot. Carefully arrange the latke haystacks around the skillet. They should sizzle a bit when they hit the oil, but not splatter. Gently flatten them using a fork to about 2 1/2 inches in diameter.  Cook until golden, about 2 1/2 - 3 minutes on each side. After the edges have started to crisp, gently turn the latkes over, using a fork or spatula. If they start to break apart, let them get a little crisper before turning.  After turning, let them crisp for another couple of minutes.
  4. When they are crisp enough, transfer latkes with a spatula or fork to cooling rack or to a plate covered with paper towels to drain. Although this recipe uses very little oil, draining them directly on paper towels can make them a little greasy unless you immediately remove them. I prefer to use a cooling rack.
  5. Garnish with your favorite sauce.  Sour cream, apple sauce or spicy peanut sauce all complement the latkes very nicely.
  1. Place the peeled, cored, quartered and chopped apples in a large pot.  Stir in the 1/2 cup of water, lemon juice, sugar (if using), 1/2 teaspoon ground cinnamon, and salt. Bring to a boil over high heat. 
  2. Once simmering, reduce heat to low and cover pot with a tight-fitting lid.  Maintain a low simmer for 30 minutes or until the apples are completely soft and cooked through.
  3. Once fully cooked, remove from heat.  For chunky applesauce, mash the apples directly in the pot using a potato masher. For smooth applesauce, add the apples to a food processor or blender and blend until smooth (if using a blender, work in batches and allow time to cool), or use a hand-held immersion blender and blend directly in the pot.
  4. This applesauce can be served warm or cold.
  5. Notes:  The amount of sugar used can be adjusted for personal taste.  I like it both with sugar and without.  I sometimes make this without cinnamon, as well.

Sun, January 24 2021 11 Shevat 5781