The Jew And The Carrot

Ginger-Allspice Latkes

By Rivka Friedman

  • Print
  • Share Share
Rivka Friedman

These spiced latkes fried in turkey schmaltz are perfect for Thanksgivukkah. Serve them with tangy cranberry apple sauce and deep-fried turkey legs.

2 yukon gold or russet potatoes (about 2 cups when grated)
2 sweet potatoes (about 2 cups)
2 eggs, lightly beaten
2⁄3 cup all-purpose flour
1⁄2 tablespoon fresh ginger, minced or grated
1⁄2 teaspoon allspice
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
1 cup of vegetable oil or poultry fat

1) Grate the sweet potato and potato using the thick holes on a hand or box grater. Scoop up handfuls of the potatoes, wring out thoroughly over the sink and transfer to a large mixing bowl. Alternatively, use the grater attachment on your food processor.

2) Mix together the two potatoes, and add the ginger, allspice, beaten egg and flour. Stir to combine. Season mixture with the teaspoon of salt and ½ teaspoon of pepper, and stir thoroughly.

3) Line a large plate or cooling rack with a couple of layers of paper towel.

4) In a large cast-iron or heavy-bottomed pan, heat 1⁄8 inch of vegetable oil or fat over medium-high heat. Test the oil by dropping a small spoonful of the latke mixture into it; it should sizzle immediately. When the oil is ready, scoop batter using a 1⁄4 cup measure or an ice cream scoop, and drop into the pan, leaving at least 1 inch between latkes. Use the back of a spatula or a fork to flatten latkes slightly, so that they have an evenly flat surface. Cook for about 2 minutes per side, until latkes are evenly golden. Transfer finished latkes to the prepared plate or rack. If using a plate, make sure to lay down paper towels between layers of latkes. If not serving immediately, keep latkes warm in a 200-degree oven.

5) Replenish oil as necessary, making sure to maintain 1⁄8 inch in the pan. Do not replenish oil while latkes are in the pan.

6) If you’re serving latkes immediately, set them on the rack only briefly, until some of their oil has soaked into the paper towel. Then serve while still hot and crispy. Alternatively, you can fry all the latkes in advance, and then reheat them in a dry cast-iron or heavy pan until they start to sizzle. Be sure to reheat on both sides of the latkes before serving.


Permalink | | Share | Email | Print | Filed under: latke recipes, thanksgivukkah, thanksgivukkah recipes

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • The Jewish bachelorette has spoken.
  • "When it comes to Brenda Turtle, I ask you: What do you expect of a woman repressed all her life who suddenly finds herself free to explore? We can sit and pass judgment, especially when many of us just simply “got over” own sexual repression. But we are obliged to at least acknowledge that this problem is very, very real, and that complete gender segregation breeds sexual repression and unhealthy attitudes toward female sexuality."
  • "Everybody is proud of the resistance. No matter how many people, including myself, disapprove of or even hate Hamas and its ideology, every single person in Gaza is proud of the resistance." Part 2 of Walid Abuzaid's on-the-ground account of life in #Gaza:
  • After years in storage, Toronto’s iconic red-and-white "Sam the Record Man" sign, complete with spinning discs, will return to public view near its original downtown perch. The sign came to symbolize one of Canada’s most storied and successful Jewish family businesses.
  • Is $4,000 too much to ask for a non-member to be buried in a synagogue cemetery?
  • "Let’s not fall into the simplistic us/them dichotomy of 'we were just minding our business when they started firing rockets at us.' We were not just minding our business. We were building settlements, manning checkpoints, and filling jails." What do you think?
  • PHOTOS: 10,000 Israel supporters gathered for a solidarity rally near the United Nations in New York yesterday.
  • Step into the Iron Dome with Tuvia Tenenbom.
  • What do you think of Wonder Woman's new look?
  • "She said that Ruven Barkan, a Conservative rabbi, came into her classroom, closed the door and turned out the lights. He asked the class of fourth graders to lie on the floor and relax their bodies. Then, he asked them to pray for abused children." Read Paul Berger's compelling story about a #Savannah community in turmoil:
  • “Everything around me turns orange, then a second of silence, then a bomb goes off!" First installment of Walid Abuzaid’s account of the war in #Gaza:
  • Is boredom un-Jewish?
  • Let's face it: there's really only one Katz's Delicatessen.
  • "Dear Diaspora Jews, I’m sorry to break it to you, but you can’t have it both ways. You can’t insist that every Jew is intrinsically part of the Israeli state and that Jews are also intrinsically separate from, and therefore not responsible for, the actions of the Israeli state." Do you agree?
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.