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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Too Many Cooks

Sweet Cinnamon Latkes

This week's Food section celebrates Spokane family recipes for latkes.

They're a traditional food at Hanukkah - which is right around the corner - because they're fried in hot oil, a symbol of the eight-day Jewish festival of lights.

Wednesday's recipes are for savory latkes. Meantime, here's one for Sweet Cinnamon Latkes from Jamie Geller, known as the "Queen of Kosher."

Sweet Cinnamon Latkes

From “Joy of Kosher” by Jamie Geller

This "dressed-down," sweet version comes from Geller's latest cookbook. (A "dressed-up" version ran with a review in The Spokesman-Review Food section on April 9, 2014.) The founder of the Kosher Media Network and mother of five, Geller lives in Israel with her husband and children.

4 large russet potatoes (about 2½ pounds)

3 large eggs, beaten

Pinch or 2 salt

2 teaspoons ground cinnamon

3 tablespoons sugar

Canola oil, for frying

¼ cup fine cornmeal or matzo meal

1 cup sour cream

¼ cup maple syrup

Fill a large bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and place them in the bowl of cold water to prevent browning.

Combine the eggs, salt, cinnamon and sugar in a large bowl; set aside.

Heat about 1 inch of the canola oil in a large sauté pan over medium-high heat.

Put the potatoes in a food processor and pulse until pureed. Transfer the mixture to the large bowl with eggs. Add the cornmeal and mix to combine.

Line a baking sheet with paper towels.

Using a ¼-cup measuring cup, scoop up the potato mixture and carefully drop it onto the hot oil. Use the back of the measuring cup to flatten the latke. Fill the pan with as many latkes as you can, but do not let them touch. Do not overcrowd your pan, or the latkes will be soggy instead of crispy. Fry until golden brown and crispy, 3 to 5 minutes per side. Drain on the prepared baking sheet. Repeat with the remaining batter.

To keep the latkes warm and crispy once fried, spread them in a single layer on a baking sheet in a 200-degree oven until ready to serve.

Mix sour cream with maple syrup in a medium mixing bowl.

To serve, place the latkes on a large tray and serve with sour cream mixture on the side.



Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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