I have very few traditions. But my new favorite tradition is winning the latke cooking contest at Atlanta Chevre Minyan’s Hanukkah contest. Last year, I scored big with my garlic salted latkes with cardamon fig apple sauce, winning best overall and best condiment. Just goes to show that preserving your own Moroccan lemons does pay off in the end!
This year, I plan on kicking some major you-kn0w-what with a new variation on garlic latkes, this time with a cumin salt blend. The side item? A fire roasted pepper and apple chutney, with nods to both apple sauce and Tex Mex salsa.
1 bag shredded potatoes (with water squeezed out)
1 yellow onion chopped fine
around 3 tbsp chopped garlic (or more, to taste)
1/2 cp flour
more oil than you can imagine
Combine egg, flour, potatoes, garlic and onion. Mix well.
Fry in small batches in hot oil. Use a non-stick pan and slotted spatula!
Place on paper towel and lovingly sprinkle with cumin and salt.
1 small red pepper
1/4 cp lemon juice
1/4 cp brown sugar
3 apples, mixed, and partially peeled
small bunch chopped cilantro
chopped ginger (to taste)
Roast peppers, then place in a paper bag. This will sweat off the skin. After ten minutes, remove from the paper bag and wash.
Chop peppers and onions. Saute in a little bit of oil until onions are soft. Add chopped apple and ginger. Cook until soft. At the last minute, add ginger, brown sugar and lemon juice. Combine until brown sugar is melted.
Place in a covered dish in the fridge. Allow this to sit for at least an hour (ideally, overnight). The longer it sits, the better, as the juices marinade together.