Showing posts with label Hanukah recipes. Show all posts
Showing posts with label Hanukah recipes. Show all posts

Tuesday, November 30, 2010

Special Chanukah Latkes from a teen Iron Chef by Cleo Coyle

A few weeks ago on Facebook, Nancy Prior Phillips, one of our wonderful followers, mentioned that her teenage son, Connor, whipped up my Autumn Potatoes recipe (a mashed potato makeover, adding flavor and nutrition to your classic mashed via garlic and carrots).

I was delighted to hear that Connor, an aspiring chef, was inspired by my recipe to take it one step further. He added a few ingredients and fried them up as pancakes! Brilliant!

The result is a delicious latke recipe that my husband and I inhaled the day we tried them. I hope you enjoy them, too. Connor even gave us a sweet variation. Go, Chef Connor! You’re on your way to becoming the next Iron Chef!

Wednesday evening, December 1st, of course, brings us the first night of Chanukah, and latkes (potato pancakes) are a tasty, traditional Chanukah food.

The Jewish custom of eating foods fried or baked in oil comes from the original miracle of the Chanukah menorah, which involved the discovery of a small flask of oil that lasted many more days than it should have. Consequently, the “Festival of Lights” is eight days long and marked each night by the lighting of a new candle.

My barista character, Esther, has her own unique spin on her mother’s traditional latke recipe. In Holiday Grind, I share her recipe with readers. For today’s post, I am delighted to share…

Connor Phillips’
Chanukah Latkes (2 Ways!)

To print, save, or share this recipe in a PDF document, click here.  The PDF includes Connor's Latke recipe along with Cleo's Autumn Potatoes.

Garlic-Carrot Potato Latkes
with Dill, topped with
Ginger Sour Cream 

Servings: 6 pancakes

1 egg, well beaten
1 tablespoon Wondra flour
2 teaspoons dried dill
3 cups of Cleo Coyle's Autumn Potatoes (click here to get Cleo's free PDF of her recipe, which will give you 3 cups of garlic-carrot mashed potatoes) 
Olive oil (enough for 1/2 inch in frying pan)

For Topping:
1/2 cup sour cream
1/2 teaspoon ground ginger (or to your own taste)

Directions: Mix together Cleo's Autumn Potatoes, egg, flour, and dried dill. Now heat 1/2 inch of olive oil in a cast iron skillet (or frying pan) until it shimmers. (Be sure oil is nice and hot or the results will be greasy.) Using an ice cream scoop, carefully place mounds of the batter into the hot oil. Flatten with a spatula. Cook these small pancakes until they brown and form crunchy crusts (5 or 6 minutes on one side), then flip over and continue until the other side is similar (another 5 or 6 minutes). Remove the pancakes from the pan and drain on paper towels. Serve with ginger sour cream.

Sweet Latkes with
Cinnamon and Apple Sauce 

Servings: 6 pancakes

1 egg, well beaten 
1 tablespoon Wondra flour
2 teaspoons nutmeg or cinnamon 
3 cups of Cleo Coyle's Autumn Potatoes (click here for Cleo's free PDF of her recipe, which will give you 3 cups of garlic-carrot mashed potatoes)
Olive oil (enough for 1/2 inch in frying pan)

Directions: Follow cooking instructions in previous latke recipe. Top with cinnamon apple sauce (Connor used the chunky kind). You can also use vanilla yogurt or sour cream swirled with vanilla and cinnamon.


Cleo's Tip #1:

For best results, be sure to use 1/2 inch of olive oil. Don't skimp. Remember: It's the temperature of the oil that will give you greasy latkes and not the amount.

Just make sure the oil is hot enough before you plop in your first scoop of batter. As Connor advises, wait until the oil "shimmers." (As Esther advises, "It's the oil that's the mitzvah, so don't be stingy with it!") 

Plopping scoops of latke
batter into the hot oil.

Flatten with spatula.

Cleo's Tip #2:

Be patient. The pancakes will take 5 or 6 minutes to cook per side. The oil needs to be nice and hot (note the bubbling in the photo).

Flip with care: Allow the latkes to cook until nice and crispy on one side before flipping to the other or they may fall apart on you. And don't flip more than once. Just fry until crispy. Flip. Fry until crispy, and you're done.

When finished frying, drain them on a paper towel,
plate them up, add a little sour cream, and...

Eat with joy!


Thank you,

Happy Chanukah,

~ Cleo Coyle, author
of The Coffeehouse Mysteries

To get more of my recipes, find out more about my books, or sign up to win free coffee, visit my *virtual* coffeehouse at...


by Cleo Coyle

Holiday Grind: 
A Coffeehouse Mystery,

“Fun and gripping…” —The Huffington Post 

“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.” Mystery Scene

Friday, November 6, 2009


Enter our new "Secret Ingredient" contest.
Find out how in the post above this one...

Happy Friday...

I cannot believe it's already November!
Man, does time fly...

For many of us, November marks the start of holiday season buzz. We're already starting to make our plans for family gatherings, office parties, religious celebrations...

For me, November also marks the publication of a very special entry in the Coffeehouse Mystery series: HOLIDAY GRIND.

The story is set during the Thanksgiving-Chanukah-Christmas nexus, which can be an incredibly uplifting time of year but (let's face it), sometimes a grind to get through.

You know what I'm talking about: the shopping, the crowds, the high epectations, the cooking for far too many guests, the interaction with certain family members who might be, shall we say, not so easy to deal with!

Anyway, some of these "grinds" get covered in my mystery, which is partly about my main character (Clare Cosi) solving the murder of a friend and partly about her desire to reclaim the spirit of the season, which was lost to her because of that murder.

In a way, the story is Clare's search for the meaning of the season, (admittedly) a well-worn theme for holiday books, but with good reason. I think many of us find ourselves looking for meaning at this time of year, and if we're very lucky, we find it.

You can read a free excerpt
by clicking here (pdf doc).


Next week, I'll have a brand new recipe for you here. For today, I'm sharing what foodie finds I have in store for those who pick up Holiday Grind...
The "Recipes and Tips" section for my latest mystery is by far the largest I've ever done (80 pages -- practically a mini book in itself). But, as I explained in Holiday Grind's afterword, this is really my bonus gift to those readers who continue to get a kick out of the coffee and culinary themes in my novels.

Flourless Chocolate Jamaican Rum Cake with Warm Coffee-Rum Sauce

This is a picture of just one of the many recipes you'll find in the back section of my new Coffeehouse Mystery...

(Another recipe from
Holiday Grind...)

Candied Citrus Peels

This recipe
also produces a
fantastic by product:

Bar Syrup

To see a list of exactly what Recipes and Tips you will get in the back of HOLIDAY GRIND, simply CLICK HERE.
LINK will jump you to my Web site's Recipe Page. Scroll all the way down and you will see the recipes listed...

Cheers & Happy Holidays!
(a little early),

~ Cleo Coyle

author of The Coffeehouse Mysteries &
The Haunted Bookshop Mysteries (as Alice Kimberly)

My Official Web Home:

"Where coffee and crime
are always brewing..."

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