Latkes are a staple of Jewish cuisine, often paired with sour cream, applesauce, or both, but one local restaurant is celebrating Hanukkah with a unique twist on the traditional potato pancake.
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Latkes are a typical Jewish dish, often paired with sour cream, applesauce, or both, but now local restaurants are putting their own spin on the traditional potato pancake to celebrate Hanukkah. Masu.
At Cleveland Park, Sababa Executive Chef Ryan Moore is offering daily latke specials with a variety of toppings through Thursday, December 14th. On Tuesday, December 12th, the restaurant's latkes will be topped with smoked trout rillettes, and on Wednesday, December 13th, the latkes will be topped with cream cheese schmear along with all the seasonings. On the final day on Thursday, Sababa will serve sabichi latkes with roasted eggplant, hard-boiled eggs, harissa and pickled onions. Each night there is also an option of beef brisket with braised red cabbage, dates and citrus.
On WTOP's show, Moore demonstrated how to make latkes topped with corned beef, pickled red cabbage and deli mustard. To see a demonstration, watch the video above, filmed at Sababa in Washington, DC.
Sababa Latke
Written by Sababa Executive Chef Ryan Moore
material
- 3 russet potatoes (peeled)
- 1 medium onion (peeled)
- 3 large eggs
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
Instructions
- Grate the potatoes using a box grater or food processor fitted with a grater attachment.
- Grate the onion.
- Break the eggs and mix with the cornstarch and salt.
- Mix potatoes, onions, egg and cornstarch mixture by hand.
- Heat canola oil in a nonstick skillet over medium heat.
- Take a handful of latkes, squeeze out the water, and carefully place them in the hot oil to spread.
- Once golden and crispy, flip the latkes and cook until the other side is crispy.
