Tag: latkes

Confetti Latkes with Harissa Sour Cream


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


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

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

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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