Traditional latkes, or potato cakes, are an essential part of Hanukkah every year. Roaring Fork, at 1604 and Huebner Road, is serving latkes with Poblano and onion jam throughout the 8 days of Hanukkah (Dec. 20th – 28th). Or, you can try these treats at home. Executive Chef Matt Inouye shared this recipe with me.
Latkes
1. Grate potatoes on the large holes of a grated then place in club soda
2. Drain and squeeze dry the potatoes
3. Place potatoes, onions, egg and seasoning in a blender and pulse to make a chunky puree
4. In a fry pan, heat canola oil. When hot, make test latke by dropping about 2oz of mix and fry golden brown
5. Drain on paper towels. If too loose, add a little potato flour to bind
Onion Jam
1. Cook vinegar and sugar to dissolve
2. Add remaining ingredients and reduce over moderate heat till almost dry
3. Allow jam to cool to room temperature
Ingredients
Latkes
- 1 lb. Idaho potatoes, peeled
- 2 tbsp onion, peeled
- 1 egg
- Salt and pepper to taste
- Club soda as needed
- Potato flour at needed
Onion Jam
- 4 yellow onion, small dice
- 4 roasted poblanos
- 8 tbsp yellow mustard seeds
- 24 oz rice wine vinegar
- 2 c sugar
- 1 tbsp white pepper
- 4 tbsp salt