December 8 2015

8 Nights of Hannukah And 8 Latke Holiday Recipes

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The following recipes may contain strong creativity, delicious flavor combinations, and may require advanced eating skills. They may also contain modern twists on holiday favourites. Your bubbie’s approval is not required.

The holiday season is a time for celebrations:

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It is a time for all to come together and put aside the burdensome stresses of life. It is a time to place the worries and the what ifs on the shelf, and focus on being present in the moment.

And what better way to do so then by drowning our once sorrows in mountains of

Glorious. Delectable. Food.

For all of us food lovers who have grown up in a Jewish hosuehold or have simply been surrounded by Jewish customs, nothing says Happy Hanukkah better than those crisp, mouth watering kitchen staples: latkes. From the minute December begins to dawn to when the first candle glistens on the menorah, there is a crescendoing craving for the taste of a bite out of those warm, crunchy golden classics.

And whether or not you celebrate the holiday of Hanukkah, I think it is safe to say that we can all come together to celebrate our love of potatoes and golden crisp deliciousness.

With a recipe as simple as potatoes, eggs, and flour for a base, it leaves a vast amount of space to implement your imagination and create mouth watering twsts on traditonal recipes.

So this winter, spice up your holiday season with 8 de-latke-able recipes that pack a punch of flavour and a crunchy, modern take on a golden classic!

These are definitely NOT your Bubbies’ traditional latkes!

(They may just be even better…)

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  • Preheat the oven to 400 degrees. Line a baking tray with a non-stick baking sheet.
  • With a medium sized grater, shred the sweet potatoes into a large mixing bowl.
  • In a separate mixing bowl, combine the lightly beaten eggs, the scallions, salt, pepper, and almond flour. Mix the contents until they are thoroughly combined. Add in the grated sweet potatoes. Mix all the ingreidents until they are well incorportated.
  • Spoon the mixture onto the baking sheet, creating large flattened circles of about 3-4 inches in diameter. Place the trays in the oven and bake for 30 minutes, flipping the latkes over halfway through during the cooking time. The latkes will be ready when they have turned into a rich, golden brown colour and appear crispy along their edges.
  • While the latkas are baking, proceed to make the turkey patties. In a large mixing bowl combine the lean ground turkey breast with the almond flour, dijon mustard, garlic, and scallions. Season the mixture with salt and freshly ground black pepper.
  • Use your hands to thoroughly combine all the ingredients. Gently form circular patties of approximately 1 inch thickness (or however thick you want your patties to be).
  • Place a non-stick grill pan over medium heat. Cook the formed turkey patties for a total of 14 minutes, 7 minutes on each side of the patty. Make sure that they are evenly cooked and that both the top and the bottom sides are slightly darker in colour.
  • When the latkes have finished baking and the patties have finished cooking, it is time to assemble the final product: the sweet potato latke turkey burgers!
  • Start with a single latke as the “bottom bun.” Next, place a warm patty on top of the latke. Top each of the patties with the fresh cranberry sauce and the caramelized glazed onions. Finish with another latke stacked on top as the “top bun.”
  • Serve warm and enjoy this delicious modern recipe slammed between two buns…err umm between two latkes!

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  • In a small saucepan, combine the fresh cranberries, sugar, and water over medium-high heat. With a spatula or wooden spoon, stir the mixture every few minutes to mix all the contents and to help soften the tart cranberries. Cook for approximately 10-15 minutes, or until the mixture begins to bubble.
  • Run the cranberry mixture through a strainer to remove all the excess liquid (draining the liquid will make the compote thicker and less runny). Place the cranberry mixture in the fridge for approximately 15-20 minutes to let it cool and harden.
  • Line a baking tray with a non-stick baking sheet. Once the mixture has hardened, use your hands to roll and form the mixture into small balls of ½-1 inch thickness. Place the formed balls onto the baking tray. Place the tray into the freezer to harden for approximately 1-2 hours.
  • Peel and grate the potatoes into a large mixing bowl. Add in the thinly diced onion, chives, flour, and egg whites. Season with salt and freshly ground black pepper. Mix all the contents of the bowl with your hands until the mixture is thoroughly combined.
  • Remove the frozen cranberry spheres from the freezer. Use your hands to create a medium-thin layer of latke mixture around each sphere of frozen cranberry compote.
  • You may choose to proceed to cook the coated spheres in one of two ways:
    • In a large wok with extra virgin olive oil heated to 400 degrees for a frying technique.
    • Alternatively, you can choose to cook the spheres by placing them on a lined baking tray. Set the oven to 400 degrees and cook the spheres for approximately 30-45 minutes, or until they become a golden crisp brown colour all throughout.
  • When the balls are ready, serve warm and top with any sweet toppings of your choice: Greek yogurt, powdered sugar, cinnamon, melted chocolate fondue- the combinations are endless!

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  • Using a mandolin or grater, shred the potatoes into a medium-sized mixing bowl.
  • Add in the diced onions, egg whites, flour, lemon juice, and season with salt and freshly ground black pepper. Thoroughly combine all the ingredients until they form a batter-like consistency.
  • Set your oven to 350 degrees. Coat a medium-sized oven pan with a non-stick spray and set it over medium-high heat on the stove.
  • Pour the latke mixture into the pan. Make sure to create an even layer at the bottom of the pan and to coat all of the lower edges. Cook the mixture until the bottom begins to turn a golden brown colour and the crust begins to slightly puff around the center. Make sure to poke a few holes in the center using a to avoid excessive puffing.
  • Place the pan in the oven and let the latke crust cook for an additional 7-10 minutes or until the latke crust mixture turns a uniform golden brown colour along the top.
  • While the latke crust is cooking, combine all the ingredients for the pumpkin pie filling in a large mixing bowl. Mix thoroughly with a whisk or fork until the mixture takes on a smooth, velvety consistency.
  • Spoon the pie filling onto the crust until the entire pan is evenly coated with a layer of filling. Place the pan back into the oven and cook the pie for 40-45 minutes, or until the pumpkin pie has completely set.
  • Serve warm and enjoy a creative holiday version of a crispy latke crusted pumpkin pie!

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  • Preheat a waffle iron according to the appliance’s direction, and spray the surface of the iron with a non-stick cooking spray.
  • Place the shredded potatoes into a mixing bowl. Add in the onions, flour, egg whites, and the seasonings. Combine the ingredients until a batter-like consistency is reached.
    • If you prefer to make your waffles savory: add in 1/3 cup of finely diced fresh chives and a pinch freshly ground black pepper.
    • If you prefer to make your waffles sweet: add in 2 tsps of cinnamon, ½ tsp of nutmeg, and a drizzle of organic honey or agave nectar.
  • Carefully spoon the batter onto the waffle iron. Cook the waffles for approximately 10-25 minutes. Make sure that both sides of the waffle are an even golden brown colour.
  • Serve warm and top with your choice of endless delicious toppings!
    • Savoury favourites: chive infused sour cream, buffalo mozzarella and heirloom tomatoes (caprese topping style), freshly grated parmesan cheese and grilled vegetables, fried sunny side up egg
    • Sweet favourites: homemade fruit compote, mixed fresh berries, vanilla infused Greek yogurt, agave or organic maple syrup, caramelized bruléed bananas, organic apple sauce

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  • In a large mixing bowl, combine the shredded potatoes, flour, garlic, scallions, egg whites, and seasonings. Mix the contents until the ingredients are well incorporated.
  • Spoon the avocado half into a small bowl. Using a fork, lightly mash the avocado, leaving it still in a bit of a chunky consistency.
  • Add the avocado into the mixing bowl and combine all the ingredients until everything is well incorporated and the mixture becomes a smooth, but semi-chunky consistency.
  • Heat a non-stick skillet over medium heat. Spoon the latke batter onto the skillet. Create latke circles that are approximately 3 inches in diameter and ½-1-inch in thickness.
  • Cook the latkes until each side begins to crisp up, and both sides have developed a rich golden brown colour.
  • Once the latkes are cooked, it is time to assemble your “grilled cheese.” While still hot, carefully stack layers of latkes with your choice of cheese slices placed in between.
  • For a more cheesy and gooey option, place the latke-grilled cheese back on top of the stovetop. Cook until the cheese in the middle of the stack has begin to bubble and melt.
  • Serve warm with your favourite condiments and enjoy this finger-licking twist on an American classic!

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2-3 peeled and shredded russet potatoes

½ a small onion, diced

4 egg whites lightly whisked

2 cloves of minced garlic

3 tbsps of flour of your choice

A pinch of salt and freshly ground black pepper

1 jalapeño thinly diced

1 diced tomato

¼ cup of grilled or charred corn niblets

½ a lightly mashed avocado

Extras: ¼ cup of black or refried beans, 1/3 cup of shredded cheddar or mozzarella cheese

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  • Preheat the oven to 350 degrees.
  • Using a medium-sized grater, peel and shred the potatoes into a large mixing bowl. Add in the egg whites, flour, Parmesan cheese, and season with salt and freshly ground pepper. Combine the ingredients until the contents are fully mixed and incorporated.
  • Using a medium-sized colander set over top of a second mixing bowl, pour the latke mixture through. This will help to remove a lot of the excess liquid, which will prevent the batter form having a runny consistency.
  • Spray a 12-cup mini muffin tin with a non-stick cooking spray. Divide the latke mixture evenly to fill each of the cups in the tin ¾ of the way.
  • Place the muffin tin into the oven and bake the miniature latke muffins for approximately 40-45 minutes, or until the tops of the muffins have turned into a rich, golden brown colour.
  • When the muffins are fully cooked, remove them from the heat and place them on the side to cool for 10-15 minutes before removing from the cups.
  • Serve the latke muffins warm and top with sour cream and chives for a savory delight, or homemade applesauce and berry compote for a luscious, sweet indulgence!

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  • Preheat the oven to 425 degrees.
  • Heat a medium-sized saucepan over medium-heat. Add in the extra virgin olive oil, onions, salt, and freshly ground pepper. Stir the ingredients and then reduce the heat to let the pan simmer. Cook until the onions have caramelized into a golden brown colour (25-30mins).
  • Drizzle honey or agave overtop of the caramelized onions and stir once more.

Note: you may need to add a bit of water to prevent the onions from over charring.

  • While the onions are caramelizing, place the shredded potatoes into a medium-sized mixing bowl. Add in the egg whites and season with salt and freshly ground black pepper. Thoroughly mix all the ingredients together.
  • Spoon the mixture into a large round cast-iron skillet. Press the shredded potatoes down into until the entire bottom is evenly covered with a ¼ – ½ inch thick layer of the latke mixture.
  • Put the potato crust into the oven and bake for approximately 30 minutes, or until the top of the crust begins to crisp and turn a light golden brown colour.
  • While the crust is cooking, place a medium saucepan over medium heat. Add in the butter and garlic and stir until the garlic begins to caramelize and the mixture has a fragrant aroma.
  • Add in your flour of choice, mix, and then add in the milk once the flour has been absorbed. Whisk the mixture for 5-7 minutes or until it has taken on a rich white sauce consistency. Remove from heat, season with salt and pepper, and set aside to cool.
  • When the latke crust is golden, crisp, and ready, it is time to assemble the pizza! Pour a thin layer of the white sauce over top, making sure to evenly coat the crust. Add on your sliced granny smith apples, caramelized onions, and fresh buffalo mozzarella pieces.
  • Bake the pizza for an additional 15-20 minutes, or until the cheese has begun to bubble and melt. Drizzle organic honey or agave nectar over top and sprinkle the pizza with chili flakes.
  • Serve warm and enjoy a slice of rich, velvety holiday flavors!

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