Makes: 20 latkes • Time: 45 mins
Latkes, that food perhaps most readily associated with the holiday of Hanukkah, has a much longer and complicated history than you’d expect. The word comes to us via Eastern Europe from the Greek eladia, which means little oily things. The word is also related to olives. It would only make sense, then, to pair these potato pancakes with a fresh mayonnaise made with the olive oil from Israel from the Special Edition Holiday Box.
INGREDIENTS
Olive Oil Mayonnaise
- 1 egg yolk
- 1½ tsp. lemon juice
- 1 tsp. white wine vinegar
- ½ tsp. salt
- ½ cup extra-virgin olive oil
Date-Shallot Relish
- 6 dates, diced
- 1 shallot, diced
- 2 Tbsp. white wine vinegar
Latkes
- 2 sweet potatoes, shredded and wrung out in a paper towel
- 2 russet potatoes, shredded and wrung out in a paper towel
- 1 yellow onion, shredded and wrung out in a paper towel
- 2 eggs
- ¼ cup matzo crumbs
- 3 tsp. salt
- 2 tsp. baking powder
- 1 tsp. pepper
- ½ tsp. cayenne pepper
- 1 qt. peanut oil for frying
DIRECTIONS
1. MAKE THE MAYONNAISE: In a bowl, whisk together the egg yolk, lemon juice, vinegar, and salt until combined and pale in color. Continue to whisk and add the oil in a very slow stream so as to emulsify and thicken the mixture. Cover and refrigerate.
2. MAKE THE RELISH: In a small bowl, combine dates, shallot, and vinegar. Set aside at room temperature to marinate.
3. MAKE THE LATKAS: Mix together all the remaining ingredients except the peanut oil in a large bowl. In a large skillet, heat the oil to 370°F. Using your hands, form the potato mixture into flat pancakes about the size of your palm. Carefully place into the hot oil and fry until golden, 1½ to 2 minutes per side. Transfer to a paper towel lined plate or wire rack to drain.
4. Serve hot or at room temperature garnished with the mayonnaise and relish.
