I am so thrilled to be contributing to Great Every Day Meals Holiday Issue. My name is Samantha and I am a food blogger over at The Little Ferraro Kitchen, where I share “world cuisine recipes, made easy”!
I come from a diverse background, which is illustrated from my cooking. You’ll find everything from Hawaiian to Italian to Jewish and Middle Eastern and I am so excited to be sharing some of my favorite Hanukkah recipes, just in time for the Holidays.
Yes, there are cakes and cookies galore during the Holidays. But my absolute favorite things to make are…latkes! Hanukkah is not complete without some sort of latke concoction on the Holiday table. After all, we are supposed to celebrate the “Festival of Lights” and eat all things fried to celebrate, who am I to argue?
I am always looking for inspirations yet don’t want to step on traditions toes. I remember my mom grating and grating away the dozens of potatoes, all by hand of course, because that’s what Jewish mothers do.
My mom’s latkes are the absolute best. They are perfectly crisp and never soggy. Her latke base is always a staple in this home, but lately I have been having a lot of fun modernizing the tradition.
The trick to making the crispiest latkes is to squeeze out all the moisture! A strong hand helps here. The more moisture and water you squeeze out of the potatoes and onions, the easier, quicker and crispier your latkes will be.
Ruby red beet latkes are not only gorgeous to the eye, but absolutely delicious! With a touch of cumin, they take ordinary to extraordinary with a hint of exotic smokiness. The gorgeous beets are grated (hopefully in a food processor by now) and stay bright red through frying. This recipe is so easy, to put together, that everyone including the Jewish mothers, will be kvelling over it (Yiddish for very very happy)! Serve these red latke jewels with a cool dollop of sour cream and enjoy celebrating the festival of lights!
Ruby Red Beet Latkes with Cumin
Ingredients
3 medium red beets, peeled
1/2 red onion, cut in quarters
3 small thin-skinned potatoes, peeled
3 eggs, whisked
1/4 cup matzo meal
1 tsp cumin
Salt and pepper, to taste
Canola oil for frying
See the full recipe on LitteFerraroKitchen.com
http://littleferrarokitchen.com/2012/12/ruby-red-beet-latkes-with-cumin/
24
25