Light and Latkes Contestant Recipes

Brussel Sprout Latke 
Anshe Emet Joseph & Belle Braun Religious School

4 large egg
1 tablespoon fresh lemon juice, plus lemon wedges for serving

4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

  1. For the latkes: Whisk together the eggs and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.
  2. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.
  3. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Yucca Latke
Akiba Schechter 

1 yucca root
1 parsnip
1 shallot
1 sweet potato
3 tbls egg replacer
4 tsp  garlic powder
2 tsp pink himalayin salt
½ cup white rice flour
2 tsp mani

Olive oil for cooking and white vinegar for cleaning the veggies.
Shred the root, parsnip, shallot and sweet potato.  Add other ingredients.   Use cheese cloth to drain.

Fry them up!

Elan & Elad’s OG Potato Latke
Bernard Zell 

4 large Organic Russet potatoes (approx. 2 lb.)
2 large Organic Yellow onions (approx. 1lb.)
4 large Organic eggs
1 cup of Organic all-purpose flour
4 teaspoons of coarse kosher salt—more for sprinkling on top
2 teaspoons of baking powder
1 teaspoon freshly ground black pepper
Vegetable oil for frying

Optional Finish:
Organic Apple Sauce
Organic Crème Fraiche

Butternut Squash Latke
Chicago Jewish Day School

1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
3 eggs
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish

Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.

If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.

Applesauce Recipe

Ginger Applesauce
8 honey crisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup

Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.

If you find the applesauce too chunky, mash it with a fork.