Multicultural Fusion: Mexican Latkes

Latkes

Shredded potatoes, onions, eggs, salt, pepper, baking powder, and oil—heavy emphasis on the oil—are the only ingredients necessary for a batch of latkes. While latkes are not complex or intricate in any way, they do hold significance to Jewish people globally. They’re typically made to celebrate Hanukkah, an 8-day holiday that typically falls between late November and late December (always starts on the 25th of Kislev on the Hebrew calendar). For this holiday, foods fried in oil are common as Hanukkah is a celebration of one day’s supply of oil lasting eight days when the Jews reclaimed their temple from the Greeks in the 2nd century, B.C.E.

This recipe, from Lola Dweck’s website, Lola’s Cocina, is how Dweck combines her Mexican heritage with her husband’s Jewish traditions to help her son embrace both cultures. She describes a book she’d read about a boy whose mother is Mexican and father is Jewish, and how this boy was torn when he had to decide what food to bring in for International Day at school—how can he represent both identities? He decides to bring jalapeno bagels, a combination of both sides. This inspired Dweck to incorporate elements of both cultures into her cooking, seen in this serrano pepper latke recipe:

https://lolascocina.com/spicy-serrano-latkes/#

Spicy Serrano Latkes

Ingredients

• 3 Russet potatoes, shredded (about 2 cups)
• 2 medium eggs
• Salt and pepper, to taste
• 2 green onions, thinly sliced into rings
• 1 serrano chile pepper, thinly sliced into rings
• 1 tablespoon flour
• 1/4 teaspoon baking powder
• 1/2 cup canola oil

To Prepare:

Rinse potatoes very well and use a nut milk bag or piece of cheesecloth to squeeze out any excess water. You can shred potatoes in advance and refrigerate them in water to chill the night before.

In a medium bowl, mix eggs, shredded potatoes, serrano pepper, flour, and baking powder. Add shredded potatoes and mix until completely covered in egg.

Prepare oil in a cast iron skillet over medium-high heat. Once hot (test with a small piece of potato and make sure it sizzles), carefully drop the potato mixture into the oil by the tablespoon. Flatten and shape into a round patty with spoon. Fry on each side until golden brown and crispy, about 3 minutes on each side. Remove from heat and drain on a paper towel to remove excess oil. Taste and season with additional salt while hot if necessary. Keep warm until remainder of the patties are fried – this can be in an oven that’s set at 275 degrees Fahrenheit.

(All credit for the images and content goes to Lola’s Cocina, attached above)