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Jake Cohen’s Latkes with Lemon-Horseradish Ricotta Topping

Recipe: Jake Cohen’s Latkes with Lemon-Horseradish Ricotta Topping

Jake Cohen’s Latkes with Lemon-Horseradish Ricotta Topping

A creamy, lemony ricotta with a little kick is the perfect topper for classic latkes
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 savory topping of lemon-horseradish ricotta, which sweet-heat cuts through the fried pancakes and is sure to make an impression on your Hannukah table.
Jake Cohen’s Latkes with Lemon-Horseradish Ricotta Topping
A creamy, lemony ricotta with a little kick is the perfect topper for classic latkes
  • Prep Time : 20 min.
  • Cook Time : 15 min.
  • Total Time : 45 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

Directions For Latkes

  1. Using a food processor fitted with the coarse grating attachment, grate together potatoes and onion.
  2. 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.
  3. 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

  1. In a small bowl, whisk together the ricotta with the horseradish, olive oil, lemon zest and salt until smooth.
  2. Spoon the ricotta over each latke and drizzle each with a little lemon olive oil. Garnish with dill fronds, then serve.

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