Fry
Variegated Spiced Latkes
Popular on Food52
134 Reviews
Summer +.
December 2, 2018
I have made this recipe a number of times and keep coming back to it, delicious! I love sneaking in different forms of veggies and I love the ginger. I don't really understand the traditionalist comments - this is clearly a variation and a great one at that! The only edits I make are food processor shredding (with an attachment top on mine..) of the veggies because I'm lazy and it works great. I also sub GF flour blend for the flour with great results! Thank you for sharing @sagegreen!
TFried
November 26, 2013
I'm going to try these tomorrow for Thanksgivikkah, but my MIL is gluten free. Any thoughts/has anybody tried making these with a gluten free flour substitute? Anything I should keep in mind? Anything else I need to add to replace all the gluteny goodness?
Summer +.
December 2, 2018
Hi! I always sub a gluten free flour blend when making this and get great results!
Rachel S.
December 20, 2012
We enjoy trying different kinds of latkes so I decided to give these a try. Honestly, they were ok but I won't be making them again. One person felt they were an Indian food inspired latkes. I love ginger but I discovered not in my latkes. I guess I'm a traditionalist because my favorite continues to be the latkes I grew up with - Kyeftes de Prasa (leek/potato latkes) - I'm of Sephardic heritage. Thanks for something new to try!
Sagegreen
December 25, 2012
Thanks for giving this a go. Your leek and potato combination do sound classic.
Sagegreen
November 14, 2011
Opps. I wanted to add Hanukkah as a category for this recipe, but guess it needs to be done by the editors now.
hardlikearmour
November 14, 2011
Since it's a winning recipe you can't edit it, even to add tags. I'm sure if you e-mail the editors they would gladly add Hanukkah as a tag!
mboerner
October 3, 2011
Ginger with latkes? What happened to authentic taste?
TiggyBee
October 3, 2011
mboerner, you need to try these, because they're really delicious! I've made them a few times and they never disappoint.
Bevi
October 4, 2011
Scroll down to see Sagegreen make this recipe on a cooking show filmed in her local area.
Sagegreen
October 4, 2011
Thanks, folks! You know if you didn't want the ginger, you could simply leave that out, or use less, as Bevi suggests. But I happen to like results of the blend of vegetables and spices in this recipe and am really happy others have too! Of course, an authentic basic latke recipe is a classic to savor.
Erin P.
May 8, 2011
I made these with the sweet and spicy horseradish sauce, http://www.food52.com/recipes/3544_sweet_and_spicy_horseradish_dressing, and they were a smash hit! Soo good Sagegreen!
And Thanks food52 for a great food site!
And Thanks food52 for a great food site!
Sagegreen
May 8, 2011
Thanks so much flavorfarm. What a great combination you made with the horseradish recipe. I will have to try that out, too.
Sagegreen
January 19, 2011
Here is a link to a video from a local TV show where we created these live on January 19, 2011 with Channel 22 Mass Appeal under their taste appeal segment:
micki B.
December 11, 2010
Congratulations...Hopefully you received the e-mail I sent you also...food 52 is so much fun is'nt it...Have a happy holiday. Best, Micki
Sagegreen
December 11, 2010
Yes, thanks, Micki. It has been fun to get know you better through this site, too. I remember first falling in love with your snowflake plum soup that is so beautiful. Have enjoyed our email as well. Happy Holidays!
adamnsvetcooking
December 10, 2010
YaY!! Sage:)
Sagegreen
December 10, 2010
Thanks, adamsvetcooking! Good luck to you with the end of the term, too. Busy time!
ChefJune
December 10, 2010
Congrats on the win, Sagegreen. I love this recipe. I think next year I will use your ingredients with my food processor method for my latkes. In fact, I might not wait for next Hanukkah to give them a try.
Sagegreen
December 10, 2010
Thanks, ChefJune. I have never tried using a food processor for latkes. Please let me know how it works out if you do. Actually, I do not even have a food processor, only a blender!
ChefJune
December 11, 2010
hahah! and I don't have a blender! The food processor grater makes the shreds long and lacy. A blender would liquefy them.
ashleychasesdinner
December 8, 2010
Congrats Sagegreen! I am so happy for you!
Sagegreen
December 8, 2010
Thanks, ashley_samuel_pierson. Cooking is a such stress reliever for me, too!
Sagegreen
December 8, 2010
Wow! I am so incredibly honored with this award. And the fact that this is the last night of Hanukkah, with all 8 candles, makes this a blessing! As my very dear Jewish friends are pointing out, this isn't bad for someone who isn't even Jewish! I have just finished teaching my last class of the term tonight. What a wonderful finish. I am so grateful to everyone for all your good wishes.
TheWimpyVegetarian
December 8, 2010
Congrats sagegreen!!! I'm sooo happy for you! You're such a wonderfully creative addition to this site and I love seeing and trying all that you come up with!! Love this one!
cheese1227
December 8, 2010
Fabulous win!
Sagegreen
December 8, 2010
Thanks, cheese1227! You helped me prepare for another possible loss well, though!
gingerroot
December 8, 2010
Woo-hoo! Congratulations, Sagegreen! I am so happy for you. A well-deserved win!
Kitchen B.
December 8, 2010
Congrats Sagegreen. Fantastic win, fantastic recipes (as most of yours are) and very best wishes!
Threemealsaday
December 6, 2010
Congrats. Your efforts paid off. An interesting mixture of ingredients. I am not sure I can add creme fraiche after the south park episode :-0
mrslarkin
December 6, 2010
This was dinner tonight!! I realized I was out of fennel seed halfway through the recipe, so I subbed celery seed instead - delicious! I used my OXO potato ricer to squeeze the liquid out of the grated potatoes - works very well! Thanks, Sagegreen, for a fantastic recipe.
lapadia
December 6, 2010
I love using my potato ricer, it works great for recipes using grated zucchini too!
Sagegreen
December 6, 2010
Thanks so much, mrslarkin. It is always an honor when someone makes a recipe of mine! I am so glad you liked it! I will be making your sage scones later this month.
LloJo
December 5, 2010
I have never made latkes before... until today. They were a lot of work to prepare (although having watched A&M's great video I knew what I was letting myself in for! I also rarely fry anything, being a bit of a health nut, but I had all the ingredients and gave them a go. They were great - I finally got the trick of how much mixture to use to get the right size latke, and how long to cook them for, by the final batch!
All that said, they came out great. I served them for brunch with a poached egg. I think next time I might up the salt - I use French sea salt and only used around half a teaspoon, so maybe that was my fault. They also, despite the wonderful seasoning, tasted a tiny bit bland to my taste - I couldn't detect the fennel OR the ginger, but no doubt they enhanced the flavour. I happened to have made the awesome sriracha from a previous contest, on Friday, and so we added that to make them a bit zingier!
Anyway, thanks for the recipe, for you inspired me to try something new, and to think how I might make my own additions next time, and I feel that that is what this site is all about - branching out, learning, being creative.
Congrats!
All that said, they came out great. I served them for brunch with a poached egg. I think next time I might up the salt - I use French sea salt and only used around half a teaspoon, so maybe that was my fault. They also, despite the wonderful seasoning, tasted a tiny bit bland to my taste - I couldn't detect the fennel OR the ginger, but no doubt they enhanced the flavour. I happened to have made the awesome sriracha from a previous contest, on Friday, and so we added that to make them a bit zingier!
Anyway, thanks for the recipe, for you inspired me to try something new, and to think how I might make my own additions next time, and I feel that that is what this site is all about - branching out, learning, being creative.
Congrats!
Sagegreen
December 5, 2010
Thank you so much, josefa!. It is always a great honor when someone makes your recipe. I did cut down on the amount of my spices for this recipe, because I find other folks find them too much. If you do make these again, you can play with using less oil, more ginger, more pepper, and more fennel. I would suggest you double all. When another recipe of mine was tested the amount of my suggested pepper had been reported as too zealous! I think I will add more cautionary notes about the spice amounts suggesting "to taste." This site has really inspired me to try new ideas.
Kitchen B.
December 4, 2010
Congrats Sagegreen. It sounds like a great recipe with a tasty flavour profile
Sagegreen
December 4, 2010
Thank you, Kitchen Butterfly. Your recipes are always so inspiring, you can almost taste them on the screen.
Sagegreen
December 2, 2010
Thanks, everyone, for all your encouragement! Thanks to A & M for selecting my recipe this week for the finals. It is a great honor. Very stiff competition against the golden panko latke, which even sounds so wonderful to say. The community at Food52 is incredibly supportive. And the themes really inspire me to think up new ideas each week. I really love being a part of the community!
gingerroot
December 2, 2010
I am so thrilled you are a finalist! I had a feeling about these...can't wait to try them. Congratulations, Sagegreen!
Sagegreen
December 2, 2010
Thanks, gingerroot! It really is thrilling, (especially during this otherwise trying week....since I had a flat tire yesterday, a tree come down earlier, and lost my favorite glasses amidst all the branches).
cookinginvictoria
December 2, 2010
Sounds really divine with the addition of sweet potatoes, parsnips and ginger. I look forward to making this recipe. Congrats on being a finalist!
TheWimpyVegetarian
December 2, 2010
I love how you pulled in sweet potatoes and parsnips. I've got everything in my kitchen to make these except the white potatoes - so I'll stop and pick up some this afternoon! Can't wait to make them. And CONGRATULATIONS for being a finalist!!!
Sagegreen
December 2, 2010
Thanks, ChezSuzanne. Russets or Yukon golds work best for the white potato. Let me know how you like them!
Sagegreen
December 2, 2010
With regard to the amount of flour, it is pretty amazing that you can easily use 3 oz with the 2 eggs. You can also cut it down to 1 or 2 oz. or even increase it to 4 and the recipe works well. I tend to use more when I have not as vigorously squeezed out as much liquid from the mix as I could have.
Sagegreen
December 2, 2010
And I would like to note that the idea for combining fennel with pepper I attribute to thirschfeld. Ever since I tested his fennel and pepper crusted swordfish this summer, I have been experimenting with that great combination in new ways.
fiveandspice
December 2, 2010
Congrats! These look remarkable. Also, as a nutritionist I can assuage your fears about goose fat, it's actually not terribly bad for you at all! Better than corn or soybean oil, for sure! :)
cheese1227
December 2, 2010
Yeah, so pleased to see you in the finalist slot with this lovely recipe, which, I think I am going to make for dinner!
Sagegreen
December 2, 2010
Thanks so much! I am so glad you liked them. I do wish I had come up with a jazzier name for these, celebrating all the root vegetables.
nannydeb
December 2, 2010
Congrats Sagegreen! Good luck!
Sagegreen
December 2, 2010
Thanks, nannydeb! It is exciting to be a finalist again. And if this recipe is not the winner, then I get to join pierino's exclusive club!
Sagegreen
December 2, 2010
Pierino's pet peeve on his cook profile is that he has been nominated twice as a finalist, but has not become one! Not a bad club at all to join.
cheese1227
December 2, 2010
Ahh, I see. I guess I am unkowingly in that club. It took me four tries.
ashleychasesdinner
December 2, 2010
Congratulations sagegreen!! These look so good. I can't wait to try!
hardlikearmour
December 2, 2010
Congrats! These look really delicious, I love your flavor combination.
gingerroot
November 20, 2010
These look and sound really delicious. Love the ginger addition. Wishing you a Happy Thanksgiving, Sagegreen!
Lizthechef
November 19, 2010
I made a bet with myself that you would post among the first dozen and I won! Your recipe looks wonderful...
Sagegreen
November 19, 2010
Thanks, Lizthechef! I was hoping to fit in a recipe before leaving for NYC. I am bringing marzipan fruits to my opening there tomorrow! Happy Thanksgiving to you.
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