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Potato Latke Funnel Cakes

Thursday, December 8th, 2016

Yay!!!!! Chanukah, the festival of donuts, potato latkes and all things fried is upon us, and I couldn’t be happier!! I was lucky enough to be born on the festival of fattening foods…uh…I mean….lights, so all the more reason to allow myself to really s.p.l.u.r.g.e.

I even got married on my birthday so between my anniversary, my birthday, and the holiday, it’s an eight day food fest with no restrictions. I’m not a big fryer during the year so when Chanukah comes around, I break out the gallon-sized canola oil and get to it.

I love all the donut making and latke topping, but I especially love to make other fun fried food that I don’t get around to enjoying otherwise. Like fried oreos, fried ice cream and funnel cakes! I also go savory with fried lasagna stripszucchini chips and even beer battered salami! When I said I go all out, I meant it! (just ask my scale after the eight days are up!)

I’ve had some really fun latke ideas over the past few years, including my poutine latkes that landed me on the front page of The Wall Street Journal and my viral falafel latkes which turned into the ultimate sabich. I had to up the ante this year, and and what better way than fusing two of my favorite Chanukah indulgences – latkes and funnel cakes!

If you’ve never had a funnel cake, I’m sorry. It’s basically a thick pancake dough that’s piped into hot oil for a crispy sweet fried dough that gets covered in powdered sugar. It’s. so. good. I decided to go savory with the same concept by incorporating mashed potatoes and ranch seasoning into the dough. It was a really good idea. Just try it and you’ll see!

The potato dough takes a little getting used to, so I suggest practicing with a few mini cakes at first. But once you get the hang of it, you’ll be banging out potato latke funnel cakes like no-ones business! Just try not to eat the whole batch before your company arrives. They’re especially good straight out of the fryer!

This recipe was actually my first time working with ranch seasoning and I am hooked! Where has this addictive stuff been my entire life? Potatoes and ranch make such a perfect pairing, I can’t believe I’ve been eating chips without it until now.

If you can’t get your hands on one of these packets, just season up your potatoes to taste with the spices of your choice. My Greek yogurt ranch dip can give you some ideas!

I’m working on some other fun Chanukah recipes including a donut that you can drink (you’ll see!) and a super addictive twist on pb&j. Chanukah here we come!

What are your favorite deep fried foods to make for the holiday? I’d love to hear! Share them with me in the comments below.

In the meantime, get your stretchy skirts ready and stack up on that canola oil. You’re gonna need it!

Oh, and do yourself a favor and set your scale back 5 lbs, will you?


This post was sponsored by Lipton Kosher. All opinions are my own. 

Related Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes
butternut squash latkes

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Sabich Latkes

Monday, December 7th, 2015

As a food blogger, one of the questions I often get asked is what my favorite dish is. If they want to know my most popular dish, that ones easy. But my favorite? It’s like asking me who my favorite child is. Can a mom really have a favorite child?! But now, NOW I can answer that question. Sabich latkes, hands down, is my favorite dish of all time. Does that tell you something?

Sabich is a classic Israeli sandwich consisting of pita stuffed with fried eggplant, hardboiled egg, Israeli salad, tahini and amba (a pickled mango condiment). Since amba is not readily available to everyone, I decided to pickle some onions instead, and I added my new favorite Mina harissa for some spice. The combo is so ridiculously incredible that you’re going to want to eat the leftovers for breakfast, and then lunch, and maybe dinner too.

The best part of sabich, is that you can switch things up if you wish – add some hummus, Israeli pickles, schug, or go gourmand with a poached egg for a truly sophisticated bite.

Related Recipes:

falafel latkes with harissa tahini
roasted eggplant with Israeli salad
sous vide stuffed eggplant with pistachio dukkah and tamarind tahini

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{Falatkes} Falafel Latkes with Harissa Tahini

Monday, November 30th, 2015

There really is no outdoing my poutine latkes from last year. The latkes went so viral, that I cooked them up for the Wall Street Journal and did a latke segment for The Meredith Vieira Show. HuffPost Canada went gaga over them and the rest is history.

I’m not one to rest on my laurels so I had to really blow it out of the water this year. It’s a good thing I had an entire year to think about it! I knew I wanted to go in the Israeli direction, because my food has been really influenced by the amazing flavors and spices of Israeli culture and cuisine. And what’s more quintessentially Israeli than falafel?

When falafel latkes, or as I coined them, FALATKES, came to me, I was beyond excited at the prospect of creating a beanless falafel dish! I prepared my batter, scooped it in the sizzling oil and my brain went crazy. Was I smelling latkes or was I smelling falafel?! I was smelling both!!

And then I took a bite of their crispy goodness and Oh. Em. Gee. I was eating potato latkes. And I was eating falafel. {MINDBLOWN} Poutine latkes – outdone.

If Chanukah wasn’t my favorite holiday before, it is now! Not only was I born on the fifth night, but I got married on my birthday and as I celebrate my 35th birthday, along with my 13th wedding Anniversary, I will be munching on this deeelicious fried goodness. It’s going to be a very happy birthday indeed!

Now, when you create the ultimate Chanukah latke, you have to top it with the ultimate sauce. Tahini is my jam so I made it my favorite way – with delicious spicy harissa mixed in for a deep, rich and spicy flavor. I am legit obsessed with Mina harissa that I tasted at Kosherfest just a couple of weeks ago. It’s spicy, but it’s also kind of sweet, which is never something I expected to find in a harissa. It’s got such a homey small-batch flavor, I just want to slather it on everything! And don’t even get me started on their shakshuka sauce. I can’t wait to create some amazing recipes with it!

If you’re a fan of harissa, don’t forget to try my harissa whipped feta with za’atar eggplant chips. They’re perfect for Chanukah, when it’s traditional to eat dairy foods. You can even fry up the za’atar chips to really get into the Chanukah mood. My confetti latkes with harissa sour cream are another favorite and if you want to go healthy, definitely go for my cauliflower nachos with harissa cheddar sauce. Told you I love harissa.


Of course, if you’re looking for other fun Chanukah recipes, don’t forget to check out my Chanukah category, as well as the Chanukah section in my new RECIPE INDEX!  You’ll find amazing appetizers and desserts that are perfect for you Chanukah party.

In the meantime, here are some great tips for making the ultimate crispy latkes!

1- Make sure to squeeze out as much liquid as possible out of your potatoes and onions using a cheesecloth or kitchen towel.
2- Use little-to-no flour to bind the mixture. The potatoes natural starch is usually enough to keep it together.
2- When the batter sits, it tends to get liquidy, so make sure to squeeze out as much moisture as possible before frying.
3- Use a 1/4 cup measuring cup to scoop out your batter. Pack the batter into the cup and place in the hot oil. Use the bottom of the cup to press down on the latkes, creating crisy, lacy edges.
4- Remove your latkes from the oil with a slotted spoon and place on paper towels to drain, but immediately remove to a rack so the latkes stay nice and crisp.

Happy Frying!


This post was sponsored by Mina. All opinions are my own. View Mina’s amazing assortment of harissa and shakshuka sauce here or follow on Facebook, Twitter or Instagram

Related Recipes:

confetti latkes with harissa sour cream
harissa whipped feta with za’atar eggplant chips
cauliflower nachos with harissa cheddar sauce
falafel burgers

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Confetti Latkes with Harissa Sour Cream

Tuesday, November 12th, 2013


True story. I’m somewhere late into my 9th month of pregnancy and a little something called Braxton Hicks comes to pay me a visit. If you’re not familiar, Braxton Hicks are false labor pains that feel almost like the real thing. They play with your head, make your think you’re going into labor, and sometimes even have you rushing to the hospital. Which is exactly what happened.


It’s amazing how no matter how many kids you have, you completely forget how it all goes down at the end. I suppose that memory lapse is natures way of protecting procreation. I mean, what woman in their right mind would want to go through labor ever again?


So there I was, pulling up to Mount Sinai Hospital when I caught site of a farmer’s market at the corner. Now let me explain what it’s like for a farm-fresh-veggie-loving-foodie like me to stumble upon a farmer’s market. It’s enough to stop me dead in my tracks and have me all but forget about my contractions. “I think they’re going away,” I muster to my husband as I eye the rainbow carrots in the corner crate. “Oh no you’re not!” he counters. “I promise I’ll take you to every farmer’s market in town once you have this baby!”


A couple of hours and plenty of false labor pains later, I’m back at the same corner picking farm-fresh produce.I score the most amazing purple kohlrabi, beets, carrots, baby turnips, breakfast radishes and little sugar pumpkins. The Braxton Hicks are behind me and I’m dreaming up all types of recipes as I head home on the FDR.


With farm fresh bounty in hand, this recipe practically wrote itself. I combined the kohlrabi (which is white inside, by the way), carrots and beets with some fresh beet greens to create beautiful jewel-toned latkes, that are even tastier than they are colorful. In fact, my husband brought a pan of the crispy-fried latkes to a business meeting and they were gone in seconds. He came home with rave reviews and a generous offer to take me back to the farmers market!


Other latke recipes:

pumpkin ricotta cheese latkes with cranberry maple syrup
gluten free butternut squash latkes
cheese latkes with raspberry sauce
gefilte fish latkes
snacker-crusted salmon cakes

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Pumpkin Ricotta Pancakes with Cranberry Syrup

Monday, November 4th, 2013


I bet you didn’t think it could get any better than good old pumpkin pancakes. How about pumpkin ricotta pancakes with some cranberry maple syrup to top it off? Thanksgiving heaven, wouldn’t you say? This is fair warning: you might want to get yourself some tissues. There’s going to be some drool involved.


I love pancakes. Any flavor suits my fancy. Blueberry corn and Speculoos Spiced are favorites, but gimme some cheese and I call ’em latkes. These old cheese latkes with raspberry sauce were my idea of a deconstructed donut. This year, I decided to get into the Thanksgivukkah spirit with some pumpkin flavored pancakes with a generous dose of ricotta and autumn spices. Whip ’em up on Chanukah or Thanksgiving morning – better yet – lunch, or even dinner (I am not beyond eating pancakes for dinner)…


I’m gonna go all Pioneer-Woman on you and throw in some extra photos for your drooling pleasure. I don’t know what was better, getting to eat these, or photographing them. They almost look too good to eat, don’t they?


Go ahead, dig in. These babies won’t last long…


Now open up WIDE, there’s a mouthful of flavor on that fork…


Be generous. Slather on that buttery goodness…

Nothing goes together quite like pumpkin and cranberries – two fall favorites that complement each other like yin and yang. There’s also no better topping for pancakes than pure sweet maple syrup. Why not combine the  two to make cranberry maple syrup over pumpkinlicious pancakes – a perfect pairing for the autumn holidays!

Related Posts:

cheese latkes with raspberry sauce
healthy baked pumpkin oatmeal
pumpkin banana bread

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Gluten Free Butternut Squash Latkes

Tuesday, December 11th, 2012

Latkes. We can’t seem to get enough of their crispy, fried goodness! I don’t know about you, but I can eat latkes all Chanukah long. As long as I switch up the flavors, I’m good. Butternut squash latkes has become a family favorite in our home. They’re light, mildly sweet, and lend themselves well to all sorts of seasonings. We like them best straight up – good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.

Because I prefer to prepare these gluten free latkes with simple flavors, I spice up the garnishes instead. Ginger applesauce and curried sour cream are the perfect complements to the butternut squash. Top them off with some scallions for latke perfection on a plate.

What are some of your favorite latke varieties? I’d love to hear! Share them in the comments below!

1 year ago: cheese latkes with raspberry sauce
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Cheese Latkes with Raspberry Sauce

Monday, December 19th, 2011

If you follow my blog, you know that I’m not much of a baker. You also know that I’m working hard to stick to my diet plan. Which might explain why I’m not about to post a recipe for delicious, chewy, deep-fried jelly donuts or crunchy golden potato latkes. Instead, I decided to whip up a sort of deconstructed jelly donut in the form of cheese latkes with raspberry sauce. These fun mini cottage cheese pancakes are reminiscent of the classic chanukah treat with just a few less calories. Fry them up nice and golden, dust with powdered sugar, and don’t forget the whip cream!

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