Jake Cohen’s Latkes with Apple, Honey, and Gjetost Topping

Classic potato pancakes topped with a modern take on a traditional sweet-salty combination

It's impossible not to love a good Latke: the crispy on the outside, soft and supple on the inside potato pancakes, enjoyed by Jews and non-Jews alike during Hanukkah. We wanted an expert to provide us with a recipe for the potato pancakes and some not-so-traditional toppings options (not that there's anything wrong with the classic sour cream and apple sauce), so we called Jake Cohen, the Food and Drinks Editor at Time Out, and self-proclaimed "good Jewish boy". Jake was kind enough to give us his personal latke recipe along with a sweet topping of Gjetost, a Norwegian cheese that tastes of salted butterscotch, along with caramelized apples. A crowning touch of honeycomb is as aesthetically pleasing as it is tasty. Give the applesauce a break this year, and wow your guests with this new topping combo instead.

Jake Cohen’s Latkes with Apple, Honey, and Gjetost Topping

Classic potato pancakes topped with a modern take on a traditional sweet-salty combination

Prep Time : 10 min.
Cook Time : 15 min.
Total Time : 25 min.
Makes 10 Latkes

Ingredients

FOR CRISPY POTATO LATKES
16 ounces russet potatoes (about 3 large), peeled and quartered
1/2 yellow onion
1/4 cup matzo meal
2 tsp kosher salt
2 large eggs
vegetable oil, for frying

For Apple, Honey and Gjetost Latke Topping
1/4 cup orange juice
3 tbsp Bee Raw Orange Blossom Honey
1/4 tsp kosher salt
2 large Honeycrisp apples, cored and chopped
10 slices Ski Queen Gjetost cheese
Red Bee Honey Comb, for garnish

Directions For Latkes

Using a food processor fitted with the coarse grating attachment, grate together potatoes and onion.
Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.
Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop ⅓ cup balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.

Directions For Topping

In a small saucepan, combine the orange juice, honey, salt and apples over medium heat. Cook until the apples are soft and the liquid has reduced into a syrup, 12 to 15 minutes. Let cool completely.
Top each latke with 1 slice gjetost cheese, a spoon of the cooled apples and a piece of honeycomb, then serve.

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Jake Cohen’s Latkes with Apple, Honey, and Gjetost Topping

Jake Cohen’s Latkes with Apple, Honey, and Gjetost Topping

Ingredients

Directions For Latkes

Directions For Topping

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