Lucky Jew Year’s Latkes

Traditional latkes topped with enough lucky New Year’s food to last you the whole year. It’s Lucky Jew Year’s Latkes!

Hanukkah is heerrreeee! (Said with the excitement of Oprah on the My Favorite Things episode, of course. You get a latke and you get a latke!)

Seriously, I feel like Hanukkah snuck up on me even though it’s super latke late this year and I’ve been working on Hanukkah shenanigans for ModernTribe for months!

This year is extra exciting because Hanukkah overlaps with both Christmas AND New Year’s Day. Hanukkah 2016 actually ends in 2017. (I’m freaking out a little.) I’m calling the whole shebang Merry Jew Year’s Eve-ukkah (lol), and we made a bunch of cool Jewish gifts on ModernTribe too to celebrate!

Remember Thanksgivukkah? When Hanukkah and Thanksgiving overlapped in 2013? A glorious mash-up, and the first time I made Bourbon and Coffee Braised Brisket! (First of many.) Obvi Merry Jew Year’s Eve-ukkah needs its own recipes, and I’m starting things off with these Jew Year’s Day Lucky Latkes.

I took the traditional latke for Hanukkah (check), and added in a bunch of elements that are traditional for good luck for the New Year. Pomegranate arils, black eyed peas, and greens, to make the luckiest latke around! 
If you’re lucky enough to eat them, I think you’ll enjoy!

Pretty even before their lucky shower.

And as a bonus, they are Christmas colored!! (That’s red, white and green, y’all.) Perfect for all 8 nights for Merry Jew Year’s Eve-ukkah!

Lucky Jew Year’s Latkes

Amy Kritzer

Traditional Hanukkah potato latkes topped with enough lucky symbolic New Year’s food to last you the whole year.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side

Cuisine Hanukkah

Servings 10 latkes

Ingredients

  

1x2x3x

• For Lucky Salsa:
• 1 ½ cup black eyed peas
• 2 plum tomatoes diced
• 1 cup cilantro leaves minced
• 3 tablespoons pomegranate arils
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin
• Pinch chile powder
• Kosher salt and fresh cracked black pepper to taste
• For Latkes:
• 5 cups 2 pound russet potatoes, washed and peeled
• 2 cups spinach or your favorite greens rough chopped
• 2 tablespoons onion minced and dried well
• 2 clove garlic minced
• 1 large egg whisked
• 2 tablespoons all-purpose flour or matzo meal
• ½ teaspoon salt plus more for seasoning
• ½ cup vegetable or other high-heat oil
• Sour cream for garnish
• 2 tablespoons green onions sliced, for garnish (both green and white parts)

Instructions

 

• First, make your salsa. Combine all ingredients in a medium bowl. Refrigerate until ready to use.
• Now, latkes time. Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
• Place potatoes in a large bowl, dry again very well. Then add in the spinach, onion, garlic, egg, flour and salt and reserved starch and combine.
• Meanwhile, heat up vegetable oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3 minutes. Then flip and fry the other side. Season immediately with salt and drain on a rack over paper towels. Repeat with remaining latkes.
• Serve latkes immediately with sour cream, lucky salsa and green onions.

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