There’s something about the miracle of the Hanukkah oil that really speaks to me. Maybe because it’s the excuse I’ve been looking for to eat nothing but fried foods for a week straight. When Hanukkah comes around, my family and I gorge ourselves on latkes loaded with sour cream and gravlax or, ideally, caviar. But as the week wears on, I start to look for new ways to put fried goodness on the table. Enter: these falafel latkes.
I combine Trader Joe’s boxed falafel mix with russet potatoes, onion and egg for a vibrantly seasoned, extremely easy version of the classic Hanukkah staple. TJ’s falafel mix is redolent of cumin and garlic, which I love, but feel free to use your favorite mix. Because falafel is meant to be fried anyway, this recipe results in perfectly crispy-on-the-outside, pillowy-on-the-inside latkes every single time.
Ingredients
For the tahini-yogurt sauce:
- 1 clove garlic
- 1 cup plain yogurt
- ¼ cup tahini paste
- Juice of one lemon
- Salt and pepper, to taste
For the latkes:
- ½ cup vegetable oil, for frying
- 2 russet potatoes
- 1 small onion
- 2 eggs
- 1 cup Trader Joe’s Falafel Mix
Directions
- To make the tahini-yogurt sauce, mince garlic and combine all ingredients, tasting and adjusting seasoning as necessary. This sauce can be made up to three days in advance and stored in the fridge.
- Wash, peel and shred potatoes with a box grater or in a food processor. Cover with water in a medium bowl.
- With the box grater or in the food processor, shred the onion and set aside. Use a fork to briefly whisk eggs.
- In a medium skillet, heat ¼ cup vegetable oil over medium heat until a drop of water sizzles. Drain potatoes and use a kitchen towel to dry thoroughly. Combine potatoes and remaining latke ingredients, and mix to combine.
- Form latkes by hand, ¼-½ cup in size, and gently place in the hot vegetable oil. Cook for about 4 minutes on each side or until golden brown. Place cooked latkes on a baking sheet over a sheet pan, and sprinkle with salt. Use the remaining ¼ cup of vegetable oil as needed to keep a consistent layer of oil in the pan.
