[Photo credits: Food52]
Happy Hanukkah! With many Bikram Yoga Vancouver teachers and students getting set to light the first of eight Hanukkah candles tomorrow (Saturday, December 8), we’re sharing a dish that gives traditional potato pancakes (a.k.a. latkes) a tasty twist! Credit for this yummy holiday recipe goes to one of our all-time favourite food blogs, Food52. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
- 1 Tbsp butter or olive oil
- 2 medium leek, washed thinly and sliced
- 1 pound sweet potatoes (usually about one large)
- 1 pound parsnips (number will vary depending on size)
- 1/2 tsp coarse salt
- 1/4 tsp ground white pepper
- 1 pinch ground nutmeg
- 4 oz feta, crumbled
- 2 eggs, lightly beaten
- 1/4 cup matzo meal
- 1/2 to 1 cup canola oil for frying (amount will vary depending on how many skillets you want to have going)
Melt the butter or heat the olive oil in a saucepan over medium heat. Add leeks and a pinch of salt, Sautee, stirring occasionally, until leeks have softened and begin to colour (about 10 minutes). While leeks are cooking, wash and peel sweet potato and parsnips and coarsely grate. Place in a large bowl. Add salt, pepper, nutmeg, feta, egg and matzo meal and stir to combine. Mix in the cooked leeks. Pour 1/2 inch canola oil into a frying pan, heating over a medium flame until hot (if you drop in a shred of the latke mixture it should bubble vigorously). Shape 3 tbsp of the latke mixture into a round shape and place in the oil. Flatten slightly to form a small pancake. Repeat as many times as pan space allows, cooking until latkes are well browned (about 5 to 7 minutes). Carefully flip and brown the other side. When fully cooked, place on plate lined with brown paper, stacking as needed, until ready to serve.