We're celebrating Chanukah on this week's Louisiana Eats! First, we'll hear from Michael Twitty about the overlapping food customs between his African-American heritage and his Jewish faith. Then, Joan Nathan returns to the program to talk about Jewish culinary influences across the South. Plus, Andrew Zimmern recounts stories from around the world.
Michael Twitty's Southern Latkes
2 cups peeled and shredded Yukon gold or Russet potatoes
1 tablespoon grated onion
1 tablespoon of chopped celery
2 tablespoons of green onion
1 small minced garlic clove
1 pinch of thyme
1/2 teaspoon of cayenne pepper –powder or flakes
3 eggs, beaten
2 tablespoons all-purpose flour, matzoh meal or potato starch
1 1/2 teaspoons salt
1/2 cup peanut oil for frying–canola or vegetable oil if you have allergies…
Wring the potato shreddings in a cheesecloth, and repeat several times to extract as much moisture as you can. Then, in a medium bowl stir the ingredients together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Most recipes call for between 350-375 degrees. Place a heaping tablespoon and a half of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with an extra dusting of hot pepper and a few slices of green onion.
These latkes can also be served with a dip like applesauce, sour cream, or sweet chili sauce.