Let the Ferraro latke factory commence! 1 latke recipe down and 2 more to go and my waistline is thinking otherwise. Christmas cookies will have to wait, because this year, Hanukkah falls on Christmas Eve and this interfaith family is reaping in the fried rewards!
These saffron latkes were on the agenda last week for a fun table spread I made for my newest head shots! It was so much fun and I met some awesome local women entrepreneurs who made me feel and look beautiful and took pretty pictures of my tasty eats! Thanks to Elizabeth Marie Makeup for doing my makeup and making me feel absolutely glamorous and Katheryn Moran Photography for these gorgeous photos and understanding my love of pretty eats.
The inspiration for our food shoot was Mediterranean, but of course I had visions of holding up mile high pile of latkes. So with the Mediterranean theme in mind, I made a Sephardi twist with saffron, turmeric latkes and topped with marinated feta and gorgeous jeweled pomegranate seeds.
How gorgeous is that plate of saffron latkes?? I can’t take credit for this beautiful photo, but so thrilled that Katy captured exactly what I was envisioning! Fun, bold, colorful and temping bites…yes!
And get your oil hot and save room for more crispy goodness…2 more latkes recipes will make it your way before the holiday hits!
Saffron Latkes with Herbed Feta and Pomegranate
- 2 russet potatoes or large enough to fit through food processor feed tube, peeled and chopped into quarters
- 1/2 large yellow onion
- 1 tsp turmeric powder
- 1 tsp saffron water or pinch of saffron blommed in warm water
- 3 whole eggs whisked
- 1/2 cup matzo meal
- Salt and pepper to taste
- Canola or grapeseed oil for frying
- 1 cup feta not crumbled, but rather in large chunks
- Lemon peel about 3 strips
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- Pinch of red pepper flakes
- Olive oil
- Pomegranate seeds for garnish
- First, make the marinated feta. In a medium bowl, add feta, herbs, red pepper, lemon peel and pour enough olive oil to cover the feta. Then cover, place in refrigerator and allow to marinated for at least an hour. The longer, the better and it easily keeps for a few days.
- Next, prep for the latkes. Using a food processor with the small shred blade, shred the potatoes and onion and add to a bowl. Use a clean towel and scoop mixture, a handful at a time and squeeze as much liquid out as you can, then add to a clean bowl.
- Next, add the saffron water, turmeric and salt and pepper and mix well.
- Heat a large skillet over medium-high heat and add enough canola oil to coat the bottom of the pan.
- Then use a large tablespoon and spoon a tablespoon-sized amount of latke mixture and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
- Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
- Once done, remove to a paper towel lined baking sheet and sprinkle with salt as soon as they are done frying.
- Garnish latkes with herbed feta and pomegranate seeds.