Hanukkah Towers Recipes with a Twist
The potato latke is a symbolic dish of Hanukkah. For these that want to be a bit different, here are a brunch inspired potato latke and a lunch or dinner vegetarian latke, both of which are built into towers.
Zucchini Latke Tower with Mushroom Compote
(Serves 4)
Compote
¼ c Olive Oil
1 Large Spanish Onion (diced)
½ # Crimini Mushrooms (sliced)
¼ # Shiitake Mushroom Caps (sliced)
¼ # Dried Porcini Mushrooms
2 c Heavy Cream
Salt & White Pepper (to taste)
Latke
1 Large Spanish Onion (grated)
4 Zucchini (grated)
1 t Kosher Salt
3 Eggs (beaten)
All Purpose Flour (to Bind)
Salt & White Pepper (to taste)
1 c Vegetable Oil
Method
Begin the compote by heating the oil and adding the onions. Sauté until the onions are translucent and then add all of the mushrooms. The liquid from the criminis will rehydrate the porcinis. Cook the mushrooms until all moisture has evaporated and then add the cream. Reduce the cream until it is very thick and then season to taste. Reserve warm.While compote is cooking, grate the onion and zucchini finely. Toss them with a teaspoon of kosher salt and let them sit for 5 minutes. After,press the zucchini and onion in a strainer to remove all the liquid and place them in a mixing bowl. Fold in the beaten eggs and bind with as little flour as possible. Season and prepare a small latke to taste and adjust seasoning. Heat the oil and prepare 12 zucchini latkes. Sauté them on each side until caramelized and cooked through. Place a latke on each of four plates,topping each one with some compote. Then repeat the process and top with the third latke and more compote. Garnish with minced chives.
Potato Latke Tower with Nova Lox & Proper Accompaniments
(Serves 4)
The Latkes
1 Large Spanish Onion (grated)
4 Idaho Potatoes (peeled & grated)
1 t kosher salt
2 Eggs (well beaten)
1 T Sugar
All Purpose Flour (as needed)
Salt & White Pepper (to taste)
1 c Vegetable Oil
The Towers
8 oz Nova Lox (sliced thin)
2 ea Hard Boiled Eggs (grated)
½ Red Onion (grated)
1 T Minced Chive
1 c Sour Cream
2 T Pesto (optional)
Method
Mix the grated onion and potato with kosher salt and allow to sit for five minutes. Place in a strainer and remove all moisture. Put into a bowl and add sugar and eggs to mix. Season to taste and add just enough flour to bind. Heat oil in a sauté pan and prepare 12 latkes, making sure they are well caramelized on each side and very crispy. Place a latke on each of four plates. Top with sourcream or, if you’d like a twist, mix the pesto in with the sour cream and place a teaspoon of the pesto cream on each latke. Then, top the cream with 1 oz. of lox and garnish with egg and onion. Repeat this process on top of the latkes and then put the third latke on top and garnish it with cream, egg, onion and chive. Serve while latkes are warm. NOTE: These latkes are also great served with ahomemade apple sauce.
