JOY of KOSHER with Jamie Geller - Samosa Latkes Recipe

Short Summary

Main recommendation: Make samosa latkes, a curry-spiced potato latke with peas, as a festive Hanukkah side to Bombay salmon, mango cardamom shortcakes, and Persian cucumber salad. The host presents them as a variation on traditional latkes that adds curry powder and peas, with a Baron Herzog Pinot Grigio suggested as the wine pairing.

Key Points

• Samosa latkes differ from traditional latkes by adding curry powder and peas to the grated potato mixture.
• The host recommends pairing them with Bombay salmon for a complete Hanukkah menu.
• She points to joyofkosher.com for eight latke recipes (one per night of Hanukkah) and five or six baked latke options.
• The host's first cookbook, Quick and Kosher, is cited as the source of her authentic potato latke recipe.
• A crisp Pinot Grigio is suggested because its acidity cuts through the rich, potatoey dish.

Details Worth Noting

• Concrete instructions: Grate three Idaho potatoes directly into a bowl (the host skipped the food processor to avoid extra cleanup). Add matzo meal, curry powder, peas, one small chopped onion, eggs, and about one teaspoon of salt. Mix thoroughly with your hands. Heat about one inch of oil over high heat, and line a cookie sheet with paper towels for draining. Scoop a small ladleful, pat it into shape, and fry. Fry once, without repeated flipping, which keeps the latkes crispier. Let larger latkes brown longer on the underside. Finish with coarse flake sea salt or kosher salt. Serve with sour cream.
• The host notes peanut oil is popular for frying, mentions some say peanut oil isn't so bad for mild allergies but she won't make that call, and offers grapeseed oil as an alternative.
• Exact quantities for matzo meal and curry powder were not stated in the transcript.
• The recipes are published at blog.joyofkosher.com, with the host encouraging viewers to try two per night.

Bottom Line

Samosa latkes are a curry-and-pea twist on classic potato latkes, best served alongside Bombay salmon and paired with a crisp white wine for a festive Hanukkah meal.