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Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime. If you use matzoh meal as a binder, as Jamie Geller suggests in her new cookbook, Joy of Kosher, the latkes will be safely kosher for Passover. And if you continue to follow her guidance and whip up a batch of puréed latkes, you'll have fried potato pancakes in no time. Made from a thick potato-y batter, these latkes are like a three-way cross between hash browns, fry bread, and blini. In other words, they are awesome.
Why I picked this recipe: I realize that latkes aren't exactly Passover food, but I was too curious about this puréed variation to pass it up.
What worked: These are, hands-down, the easiest and best latkes I've ever made. Plus the crème fraîche and caviar don't hurt.
What didn't: Nothing.
Suggested tweaks: To make the latkes Kosher for Passover, substitute matzoh meal for the cornmeal and olive oil for the canola oil. I served the latkes with salmon roe; you can use any caviar that fits in your budget and/or availability. (The latkes are also great without the caviar.) You can substitute sour cream for the crème frâiche.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.