Potato, Carrot and Leek Latkes with Hanukkah Toppings and Brussels Chips

Potato, Carrot and Leek Latkes

Thoroughly squeezing the vegetables keeps the centers tender rather than wet. Loose edges give the carrot and leek plenty of surface area to become crisp.

Ingredients

• 1½ lb russet potatoes, peeled
• 2 medium carrots, peeled, about 6 ounces
• 1 large leek, white and light-green parts only
• 2 large eggs, beaten
• 3 tablespoons cassava flour
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ cup ghee, plus more as needed for shallow-frying

Instructions

1. Halve the leek lengthwise, rinse between the layers and dry thoroughly. Slice crosswise into thin half-moons.
2. Coarsely grate the potatoes and carrots. Wrap in a clean kitchen towel and squeeze firmly over a bowl until very little liquid comes out. Let the liquid stand for 5 minutes.
3. Pour off the liquid, keeping any settled potato starch at the bottom. Add the squeezed vegetables, leek, eggs, cassava flour, salt and pepper. Mix thoroughly.
4. Heat the oven to 225°F and set a wire rack over a baking sheet. Heat about ⅛ inch of ghee in a heavy skillet over medium-high heat until shimmering.
5. Divide the mixture into 8 portions. Add a few portions to the skillet without crowding, flattening each to about 4 inches across and ¼ inch thick. Leave the edges irregular.
6. Fry for 4–5 minutes per side, adjusting the heat to maintain a steady sizzle without scorching the leeks. The latkes should be deeply golden, crisp at the edges and fully tender in the center.
7. Transfer to the rack, sprinkle lightly with salt if needed and keep warm in the oven while frying the remaining batches. Add more ghee as needed and let it heat before adding more batter.

Notes

• Fry a small test piece first to check salt and binding. If the mixture sheds liquid as it stands, stir it and drain off excess liquid before forming the next batch.
• Avoid stacking or covering cooked latkes; trapped steam softens the crust.

Sour Cream

Cold, tangy sour cream provides a clean contrast to the hot, rich latkes.

Ingredients

• ½ cup full-fat sour cream

Instructions

1. Stir the sour cream until smooth and refrigerate until serving.
2. Allow about 2 tablespoons per person, spooned onto a latke just before eating.

Simple Applesauce

Gently cooked apples provide enough sweetness without added sweetener. A little lemon keeps the sauce bright against the fried vegetables.

Ingredients

• 3 medium apples, such as Fuji and Granny Smith, peeled, cored and chopped
• ¼ cup water
• 1–2 teaspoons lemon juice, to taste
• 1 pinch fine sea salt

Instructions

1. Combine the apples, water and salt in a small saucepan. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the apples collapse.
2. Uncover and cook for another 3–5 minutes if watery. Mash or briefly blend into a thick, spoonable sauce.
3. Add lemon juice to taste. Serve cool or at room temperature.

Turkey Gravy

Reduced turkey stock and drippings give the gravy roasted depth. A small arrowroot slurry thickens it without obscuring that flavor.

Ingredients

• 1½ cups gluten-free roasted turkey stock, preferably unsalted
• ¼ cup defatted turkey roasting juices
• 2 teaspoons arrowroot starch
• 1 tablespoon cold water
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Combine the stock and roasting juices in a small saucepan. Simmer uncovered until reduced to about 1¼ cups, tasting as it reduces so it does not become overly salty.
2. Mix the arrowroot with the cold water. Stir the slurry again, then whisk it gradually into the gently simmering stock until the gravy lightly coats a spoon.
3. Heat for 30–60 seconds, then remove from the heat. Season to taste and keep warm without prolonged boiling.

Notes

• If roasting juices are unavailable, use an additional ¼ cup rich turkey stock.
• Loosen thick gravy with a splash of stock. Arrowroot-thickened gravy should be reheated gently rather than boiled hard.

Gribenes

Slow rendering makes the poultry skin crisp while the onion turns deeply savory and sweet. Draining the cracklings keeps them crunchy.

Ingredients

• 8 oz chicken skin with attached fat, cut into ½-inch pieces
• ½ medium yellow onion, thinly sliced
• ¼ cup water
• to taste fine sea salt

Instructions

1. Put the chicken skin, attached fat and water in a heavy skillet. Cook over medium-low heat, stirring occasionally, until the water evaporates and the skin begins frying in its own rendered fat, about 15–20 minutes.
2. Continue cooking gently until the skin is pale golden, then add the onion. Cook for another 15–25 minutes, stirring frequently, until the skin is crisp and the onion is deep golden brown.
3. Remove browned onion pieces as needed to prevent burning. Lift the cracklings and onion out with a slotted spoon and drain on a rack or paper towels.
4. Season lightly with salt. Strain and reserve the rendered schmaltz separately.

Notes

• Use a splatter screen once the water has evaporated. The goal is deep golden brown, not blackened skin or onion.

Brussels Sprout Chips

Separated leaves roast quickly into delicate chips, with browned edges and a little green tenderness at their centers.

Ingredients

• 1 lb large Brussels sprouts
• 1½ tablespoons olive oil
• ¼ teaspoon fine sea salt, plus more to taste

Instructions

1. Heat the oven to 425°F. Wash the sprouts and dry very thoroughly.
2. Trim the stem ends and peel off the leaves, trimming the stems farther as needed to release more leaves. Reserve the tight centers for another meal.
3. Toss the leaves with the olive oil and salt. Spread loosely across two baking sheets, keeping them in a single layer.
4. Roast for 10–16 minutes, rotating the trays and checking after 7 minutes. Remove individual crisp leaves as they brown; thicker leaves may need longer.
5. Let the chips cool uncovered on the trays for a few minutes. Taste for salt and serve warm or at room temperature.

Notes

• Do not add lemon juice before serving; moisture softens the chips. Keep them uncovered.

Overall Timing / Workflow

Make the sauces and cracklings first so the final stretch is devoted to frying. The Brussels chips can wait briefly at room temperature without taking up the latkes' warming oven.

Instructions

1. 0:00 — Start rendering the gribenes. Prepare and simmer the applesauce.
2. 0:15 — Heat the oven to 425°F. Separate and dry the Brussels sprout leaves; start reducing the turkey gravy.
3. 0:30 — Roast the Brussels chips, checking and removing browned leaves as needed. Finish the applesauce and gravy.
4. 0:40 — Prepare and squeeze the latke vegetables. Finish and drain the gribenes when crisp.
5. 0:45 — Remove the Brussels chips and lower the oven to 225°F. Mix the latke batter and heat the frying skillet.
6. 0:50 — Fry the latkes in batches, keeping finished ones on a rack in the warm oven. Two skillets shorten this stage.
7. 1:15–1:25 — Gently warm the gravy, set out the cold sour cream and plate the latkes immediately.

Notes

• The applesauce and gravy can be made a day ahead. Budget extra time if working with only one small frying skillet.

Plating

Keeping most toppings separate preserves the latkes' crust and lets each bite alternate between tangy, sweet and savory.

Instructions

1. Place two hot latkes on each plate, with minimal overlap.
2. Spoon sour cream onto one latke and a modest amount of warm turkey gravy over the other, leaving crisp edges exposed.
3. Add a spoonful of applesauce and a small pile of gribenes beside the latkes.
4. Arrange the Brussels chips alongside, away from the wet sauces. Serve any remaining toppings at the table.

Leftover Path

Separate storage prevents the toppings from soaking the latkes. Dry oven heat restores their crisp edges much better than a microwave.

Instructions

1. Refrigerate cooled latkes, gribenes, gravy and applesauce in separate covered containers within 2 hours. Keep sour cream refrigerated and use the cooked leftovers within 3–4 days.
2. Reheat latkes on a rack in a 400°F oven for 10–15 minutes, until crisp and hot throughout. Re-crisp gribenes on a separate tray for the final few minutes, watching closely.
3. Reheat gravy gently to 165°F, whisking in a little water or stock if needed.
4. Brussels chips are best the day they are made. Refrigerate any leftovers and re-crisp briefly at 350°F; expect a less delicate texture.
5. Roast the reserved Brussels sprout centers for another meal, and refrigerate the strained schmaltz for later savory cooking.