Join us on Monday, December 19th from 6-9PM at The Brooklyn Museum for the 8th Annual Latke Festival to benefit The Sylvia Center. Enjoy unique and delicious latkes from 20 NYC restaurants and vote for your favorite with our panel of celebrity judges. Last year’s highlights included Sweet Potato and Rutabaga Latke with Braised Short Rib and Persimmon Gastrique and Cassava Latke with Chana Masala, Coconut Yogurt, and Cilantro.
Don’t miss The Sylvia Center’s very own latke! Our students from the Cooks for Health teen program will be cooking and serving Parsnip and Potato Latkes with Apple Chutney.
If you can’t make it out, fret not! See our recipes below –
Parsnip and Potato Latkes
Makes about 16 latkes
2 lbs russet potatoes, peeled and coarsely grated
1 lb parsnips, peeled and coarsely grated
juice of 1 lemon
1/4 cup flour
2 tsp salt
2 tsp turmeric
2 tsp cumin
2 tsp black pepper
2 tsp coriander
3/4 cup vegetable oil
- Preheat oven to 250° F.
- Toss grated potatoes with lemon juice in a bowl. Squeeze potatoes and discard as much liquid as you can. Stir potatoes together with parsnips, flour, eggs, turmeric, cumin, black pepper, coriander, and salt until combined well.
- Heat oil in a 12-inch nonstick skillet over medium heat. Spoon 1/4 cup of the mixture into the pan and press down lightly with spatula; repeat with 3 more spoonfuls (don’t crowd the pan). Cook 1-2 minutes on each side, until golden brown. Transfer to a paper-towel-lined sheet pan in the oven. Repeat with remaining mixture.
- Top latke with apple chutney and enjoy!
Makes about 3 cups
2 Granny Smith apples
2 Gala apples
1 1/2 cups cider vinegar
1 1/2 cups packed light brown sugar
1 large onion, chopped
1/2 teaspoon hot red-pepper flakes
2 tablespoons finely chopped peeled ginger
2 bay leaves
2 tablespoons fresh lemon juice
1 cup golden raisins
- Peel and core apples, then cut into 1/4-inch pieces.
- Heat saucepan and add apples, onions, ginger, raisins, and pepper flakes. Keep moving until some liquid has been released.
- Add brown sugar, apple cider vinegar, lemon juice, cloves, and bay leaves.
- Simmer and add 1 teaspoon salt, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.