Growing up, Pati Jinich spent Hannukah eating latkes topped with crema and jelly doughnuts filled with dulce de leche.
This week on the show, she talks with Good Food host Evan Kleiman about Mexican Jewish cuisine.
For Hannukah, try her Latkes with Salsa Macha and Fennel-Lime Crema. Find the recipe below.
Pati Jinich’s Potato, Sweet Potato and Granny Smith Latkes (Latkes Tortitas de Papa, Camote y Manzana Verde)
Makes 16 to 18 latkes
1½ pounds russett potatoes (about 2)
1½ pounds sweet potatoes (about 1)
½ pound Granny Smith apples (about 1)
½ cup grated white onion (about 1)
1½ teaspoons kosher or sea salt
2 large eggs, well beaten
½ teaspoon ancho chile powder (preferably, but may substitute with another dried ground chile powder that you may have handy)
Pinch ground ceylon or true cinnamon
2 teaspoons baking powder
¼ cup all purpose flour
Condiments (see below)
Fennel & Lime Crema
Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (I use large serving spoon or my hands and shape them in flattened ovals.)
Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.
Makes about 3 cups
2 ounces (about 1½ to 2 cups) dried chipotle chiles, stemmed, seeded torn into pieces
2 1/2 cups olive oil
1/3 cup raw unsalted peanuts (or unsalted other nuts you may prefer such as pecans or pine nuts)
4 garlic cloves
2 tablespoons sesame seeds
1 teaspoon kosher or sea salt, or to taste
2 tablespoons brown sugar
3 tablespoons white distilled vinegar
Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.
Fennel and Lime Crema (Crema de Eneldo y Limón)
Makes 1 ½ cups
1 cup Mexican style cream
1/2 cup finely diced fennel bulb
1 tablespoon fennel fronds, chopped
Zest of 1 lime
2 tablespoons fresh-squeezed lime juice
1/4 teaspoon kosher or sea salt, or to taste
In a small mixing bowl, combine all the ingredients. Done!