Hanukkah Twist: Hazelnut Latkes
Crispy on the outside, tender on the inside—these latkes get a nutty upgrade with BC-grown hazelnuts. Serve with a dollop of chive-infused sour cream for a festive and flavourful twist on a beloved classic.
Ingredients
For the Latkes:
2 large russet potatoes, peeled and grated
1 small onion, grated
1/2 cup BC-grown hazelnuts, finely chopped
2 large eggs, beaten
1/4 cup all-purpose flour (or matzo meal for Passover)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon baking powder (optional, for extra crispiness)
Vegetable oil for frying
For the Chive Cream:
1 cup sour cream (or plant-based alternative)
2 tablespoons fresh chives, finely chopped
1 teaspoon lemon juice
Pinch of salt
Method
Prepare the Ingredients:
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure crispy latkes.
Make the Latke Mixture:
- In a large bowl, combine the drained potatoes and onion, chopped hazelnuts, eggs, flour, salt, pepper, and baking powder (if using). Mix thoroughly until well combined.
Fry the Latkes:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Scoop about 1/4 cup of the mixture for each latke, shaping into patties. Carefully place them in the hot oil.
- Fry for 3–4 minutes per side, until golden brown and crispy. Adjust the heat if necessary to prevent burning.
- Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Prepare the Chive Cream
- In a small bowl, combine sour cream, chives, lemon juice, and a pinch of salt. Mix well.
- Chill the chive cream until ready to serve.
Serve:
- Serve the warm, crispy latkes with a generous dollop of chive cream.
- Garnish with extra chives and a sprinkle of chopped hazelnuts for a festive finish.
Notes:
Extra Crisp: Squeeze out as much moisture as possible from the potatoes for the crispiest texture.
Make Ahead: Fry latkes in advance and reheat them in the oven at 400°F for 5–10 minutes to restore their crispiness.
Dairy Free: Use plant-based sour cream for a non-dairy version of the chive cream.
Pairing Suggestions: Serve alongside applesauce for a sweet-savory combo or pair with roasted vegetables and a light salad to balance the richness for a holiday feast.
