Special Diets | 15 December 2016Dessert Latkes with Fruit Compote and Marshmallow Sour Cream Share article facebook twitter google pinterest There’s nothing like a delicious, crispy potato latke. Now you can create authentic kosher treats with some modern flair! Like this sweet take on a Hanukkah classic from Amy Kritzer’s Sweet Noshings. Hanukkah is all about the fried food. Luckily, the holiday occurs smack in the middle of winter, when a little more cushioning around the waist is welcome. These latkes are a testament to that. Latkes are fried grated potato cakes, sort of a Jewish hash brown. They are typically savory, but I created a sweet version with a super-simple marshmallow sour cream sauce, and a pear and cranberry compote instead of the traditional applesauce. I like sprinkling the sweet topping on post-fry so you can have a few plain latkes if you like. Plus, it keeps them extra crispy, which is exactly what we want. For marshmallow sour cream 1¼ cups marshmallow crème ½ cup (115 g) sour cream For compote 1 tablespoon unsalted butter 1 pear, peeled, cored, and diced (Bartlett or Anjou work great), about 1 cup (150 g) 2 cups (220 g) fresh or thawed frozen cranberries ¼ cup (60 ml) wine (sweet or dry, red or white works great; use what you have open!) ½ cup (115 g) light or dark brown sugar, or more if you want a sweeter sauce 1 teaspoon ground cinnamon ½ teaspoon nutmeg ¼ teaspoon ground ginger For latkes ¾ cup (170 g) dark brown sugar 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg Pinch cayenne 1½ teaspoons kosher salt, divided 2 pounds (900 g) russet potatoes, washed and peeled 1 egg ¼ cup (36 g) all-purpose flour or matzah meal ½ cup (120 ml) neutral high burning point oil ¼ cup pecans (25 g), for garnish To make marshmallow sauce, whisk together marshmallow crème and sour cream until smooth. Refrigerate until ready to use. To make pear-cranberry compote, melt butter in a large saucepan over medium heat. Then add pears and sauté for 2–3 minutes until they start to soften. Add remaining ingredients, and simmer until cranberries pop and the mixture is thick, about 10–15 minutes. Cover to keep warm. In a separate small bowl, whisk together brown sugar, cinnamon, nutmeg, cayenne, and ½ teaspoon salt for the latke topping. Set aside. To make latkes, have a cooling rack nearby. Shred potatoes using the large holes of a hand grater into a bowl of ice water and let sit for 10 minutes. Remove the potatoes (you may need gloves since the water is very cold) and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes really, really well with a towel. Let water sit for 15 minutes to allow the starch to build up on the bottom of the bowl. Carefully drain water and reserve the milky white starch. You may have to scrape it off with a spoon. Dry the bowl very well. Return shredded potatoes to the large bowl. Then add in egg, reserved starch, flour or matzah meal, and salt and stir to combine. Heat a ¼-inch (6 mm) layer of oil in a large sauté pan over medium heat. You’ll know the oil is ready if a small bit of latke batter sizzles when placed in oil. (You may have to add more oil as you fry; make sure to wait for it to heat back up.) Scoop ¼-cup dollops of the latke mixture into oil and flatten slightly; fry until golden brown, about 2–3 minutes. Flip and fry on the other side. If your latkes aren’t holding together, try to add a little more flour and egg. Drain briefly on paper towels and place on cooling racks. Sprinkle with sugar mixture, and serve immediately with compote, marshmallow sour cream, and pecans. If not eating immediately, cover lightly with foil to keep warm or keep warm in a 200ºF/93ºC oven. Tip Grate your potatoes by hand! Unless you are making latkes for hundreds, it’s only a few potatoes and the texture is superior. For crispy latkes, and get your potatoes as dry as possible. Make sure the oil is hot—latkes should sizzle but not brown immediately. Hot oil is key for latkes that hold together and crisp up. Don’t crowd the pan! Too many latkes cool down the oil. And please don’t use a nonstick pan. We want caramelized, golden brown latkes! Buy from an Online Retailer US: No matter your religion, you’ll enjoy these tasty recipes. We know Jew will! Growing up, Amy Kritzer loved to cook traditional foods with her Bubbe Eleanor. Whether they were braiding challah or rolling out rugelach dough, there was always tons of laughter (and a messy kitchen.) These days, inspired by Bubbe’s best dishes, Amy puts her own modern twists on everyone’s favorite classic Jewish recipes. She incorporates modern ingredients and techniques to make some of the most innovative Jewish creations ever! Her recipes have been featured in The Huffington Post, The Today Show Food Blog, Bon Appetit and more. Jewish food is totally having its moment. Sweet Noshings takes the ever-evolving world of Jewish desserts to the next level. With stories of life as a Jew in Texas, and plenty of kitsch, Amy’s modern interpretations of classic recipes bring new light to old favorites and creates a whole new unique cuisine. You don’t have to be Jewish to love these sweets; just enjoy getting creative in the kitchen. Over 30 delicious recipes including: -Chocolate Halva Hamantaschen -Lemon Ricotta Blintzes with Lavender Cream -Apricot Fig Stuffed Challah -Manischewitz Ice Cream with Brown Butter Charoset and Manischewitz Caramel -Tex Mex Chocolate Rugelach -Honey Pomegranate Whiskey Cake -Dark Chocolate, Peanut Butter and Sea Salt Babka Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.