A Mediterranean twist on a Hanukkah favorite. Saffron latkes topped with marinated herbed feta and jeweled pomegranate seeds.
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!
More great Latkes:
Salt and Vinegar Potato Latkes
Saffron Latkes with Herbed Feta and Pomegranate
LittleFerraroKitchen.com
Ingredients
Saffron Latkes
- 2 russet potatoes or large enough to fit through food processor feed tube, peeled and chopped into quarters
- ½ large yellow onion
- 1 teaspoon turmeric powder
- 1 teaspoon saffron water or pinch of saffron blommed in warm water
- 3 whole eggs whisked
- ½ cup matzo meal
- Salt and pepper to taste
- Canola or grapeseed oil for frying
Herbed Feta
- 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
Instructions
- 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.
Nutrition
A_Boleyn says
I was reading your latke recipe and noted that, although eggs and matzoh meal are included in the list of ingredients, they're not mentioned in the instructions for making the latke mixture. Just thought you'd like to know. The latkes look very tasty.
PS: Though I'm not Jewish, but Roman Orthodox, my mom worked in a Jewish deli for 20 plus years so I was exposed to many great Jewish dishes and have even made some of them and shared on my own blog. This year, I made hamantaschen filled with poppy seeds.
I'm looking forward to reading more posts on your blog now that I've subscribed. Are you still in Hawaii? I love spam musubi and moco loco. I hope to make poke (tuna or salmon) one of these days. My own cooking bucket list hasn't been updated in a while ... that reminds me. 🙂
https://a-boleyn.livejournal.com/134513.html
Samantha says
Hiii and thanks for the heads up about the instructions, I'll go change it! I live in Washington now but my mom is still in Hawaii. I also have a poke recipe on my blog if you want to search for it and OMG loco moco's are so good but soooo heavy! haha I will check you out now..Happy New Year!