Seattle — Samantha Ferraro grew up in Jewish Brooklyn, but then moved to Hawaii, then Southern California and now resides in Bellingham. She is a food blogger and author of her cookbook, The Weeknight Mediterranean Kitchen: 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking. Her blog, The Little Ferraro Kitchen, features cuisine from around the world. We had her on the show to make a traditional Hanukah dish. She makes latkes, but uses root vegetables instead of potatoes.
Beet Latkes with Cumin
Yields 10-12 Latkes
* 3 medium red beets, peeled and chopped in half
* 1/2 red onion cut in quarters
* 1 potato potatoes, peeled
* 2 eggs
* 1/4 cup matzo meal
* 1 tsp cumin
* Salt and pepper to taste
* Canola oil for frying
1. Using a food processor with the small shredding blade, shred the beets, potatoes and onion.
2. In a large bowl, add the beet mixture, eggs, matzo meal, cumin and salt and pepper together and mix well.
3. Heat a large skillet with ¼ inch canola oil. Make sure oil is hot before frying by testing with a small piece of vegetable. It should sizzle when it’s ready. Use a tablespoon to scoop mixture and carefully placing it in the hot oil.
4. Allow to cook on first side for about 3 minutes and use a flat spatula to carefully turn latke over and cook other side for about 2-3 minutes/
5. Place latkes on paper toweled lined wire rack and sprinkle with salt.
Caprese Latkes
Yields 10-12 Latkes
Latkes
* 1 garlic bulb, op cut off
* 3 medium sized potatoes peeled and cut into chunks
* 1/2 shallot
* 1 egg
* ¼ cup matzo meal
* Salt and pepper to taste
* Canola or vegetable oil for frying
Toppings
* 1-2 tomatoes cut into 1/2 inch slices
* Burrata cheese
* Few sprigs of fresh Basil
* Olive oil
1. First roast the garlic and tomatoes. Wrap the garlic in foil and roast at 400 degrees F until very tender, about 30-40- minutes. On the same baking sheet, place tomato slices and drizzle of oil and roast for about 30-40 minutes. Then remove from oven and allow to cool.
2. While the garlic is roasting, shred potatoes and onion using either a hand grated or shred blade in a food processor.
3. Take the shreds and place a handful at a time in a clean towel and using that to squeeze as much liquid out of the potatoes as you can so they are very dry.
4. Then in a large bowl, add the potatoes, onion, egg, matzo meal, roasted garlic (skin removed) and season with salt and pepper. Mix to combine.
5. Heat 1/4 inch of canola oil until hot and sizzles when tested with a small piece of mixture. Then use a tablespoon to scoop latkes and carefully place them in the oil. Use the back of your spoon to gently flatten them out. Fry for about 3-4 minutes or until golden brown and flip to the other side and fry for another 2 minutes.
6. Remove the latkes onto a paper toweled lined baking sheet and sprinkle with salt.
7. To make the basil oil, simple add chopped basil and olive oil together into a blender or small food processor and blend together. Set aside.
8. To assemble, top latkes with roasted tomato, a dollop of burrata cheese and drizzle with basil oil.
Parsnip Latkes with Lox and Crème Fraiche
Yields 10-12 Latkes
Parsnip Latkes
* 2 large parsnips about 1lb, peeled and cut into chunks
* 1 large potato peeled and cut into chunks
* 1 small onion cut into quarters
* 1/4 cup matzo meal
* 2 whole eggs
* Salt and pepper to taste
* Canola or vegetable oil fir frying
Toppings
* Creme fraiche or sour cream + lemon zest
* Smoked Salmon
* Caviar
* Micro greens
1. For the latke, shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
2. Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
3. Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
4. Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.
5. Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
6. When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
7. To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
8. Top latke with a slice of lox, a dollop a bit of the creme fraiche, chives or micro greens and caviar (optional).
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