Who says latkes have to be savory? These S’mores Latkes sandwiches are rich, gooey, and so naughty you’ll be happy Jews don’t have to worry about where you’ll end up on Santa’s list. (Hint: it’s not the nice list.)So this is one of those recipes you’re just going to have to make to understand its complete awesomeness. I first thought of s’mores latkes when we were making the treat one night last summer around 2am. Totally sober, of course. We decided to get creative in the kitchen, and incorporated some additions found around the kitchen. Peanut butter was a success. Pretzels, not bad either. But the winner was potato chips. Salty and crunchy and sweet. Oh just heaven.
And what is a potato chip? Basically a latke, right? Following? I like to think of potatoes as a neutral carb. A canvas for awesomeness. So how about stuffing marshmallows and chocolate betwixt two graham flavored latkes?? Oh yeah.
Oh and because great minds think alike, go check out Melinda’s version of s’mores latkes too! I like her version. A lot.
I used crushed graham crackers to bind the latkes. So they really taste like graham crackers latkes! And for some reason, the graham make the latkes extra crunchy. Must be science.
I like these too because they are fun for Hanukkah party guests to make and are super kid friendly. Though you should may just want to be alone with the latkes. No judging.
- 2 pounds (5 cups shredded) russet potatoes, washed and peeled
- 1 large egg, whisked
- ½ cup graham crackers, crushed into crumbs
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar, plus more for sprinkling
- ½ teaspoon kosher salt, plus more for sprinkling
- ½ cup oil (such as canola or grape seed)
- 5 marshmallows (plus a few more for eating)
- 5 chocolate squares (or pieces of gelt!)
- To make latkes, fill a large bowl with ice and cold water. Shred potatoes using the large holes of a hand grater into the bowl of ice-cold water and let sit for 10 minutes.
- Then, remove the potatoes (use tongs if necessary. The water is super cold. You may be tougher than I am.) and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes really well with a towel.
- Let the water sit for 15 minutes so the starch builds up on the bottom of the bowl with water. Carefully drain off water and reserve the milky white starch. You may have to scrape it off. Dry the bowl very well.
- Place shredded potatoes back in the large bowl. Then add in egg, reserved starch, graham cracker crumbs, cinnamon, sugar and salt and stir to combine.
- Heat up a ¼ inch layer of oil in a large sauté pan over medium heat. You know the oil is ready if a small bit of latke batter sizzles when placed in oil. Scoop ¼ cup dollops of the latke mixture into oil and flatten slightly and fry until golden brown, about 2-3 minutes. Flip and fry on the other side. Repeat with remaining batter adding more oil if necessary (make sure to heat the oil back up.)
- Drain latkes briefly on towels and place on cooling racks. Season with salt and sugar immediately.
- To make sandwiches, drain oil from pan and heat over medium heat. Place one latke down, top with a marshmallow split in half the long way and a piece of chocolate. Top with another latke. Brown 1-2 minutes per side until marshmallow is gooey and chocolate is melted. Eat right away!
Literal food porn.