On Tuesday, The Jewish Link office had the pleasure of trying some Chanukah treats from Ember by Smokey Joe. Joe Godin, “Smokey Joe” himself, came by our office with three different types of latkes along with the requisite applesauce and (parve) sour cream, as well as some Jewish-style brisket and maple-bacon doughnuts (and the “bacon” was beef, of course).

The latkes were crispy and fresh, each with their own unique flavor profile that hit the spot. The brisket was different from Smokey Joe’s signature smoked brisket, but was just as juicy and delicious. The maple-bacon doughnuts were wonderfully salty and sweet, and had a luscious custard filling in the center.

Godin shared his original recipes with The Jewish Link so that readers can recreate these fantastic latkes at home. Thank you, Smokey Joe!

Traditional Potato Latkes

30 minutes prep, 20 minutes cooking

Makes about 24 medium latkes

Ingredients

• 4 russet potatoes (about 1.5 lb), scrubbed clean but not peeled. Slice each potato into 6 wedges
• 1 whole white onion, sliced into wedges
• 4 eggs
• 1/3 cup matzah meal
• 1 teaspoon white pepper
• 1 ½ teaspoon kosher salt
• More salt for finishing
• Canola oil for frying (about 1 ½ cups)
• 1 teaspoon lemon juice

Preparation

1. Using an electric processor or a hand grater, shred the potatoes and onion, alternating between potato and onion. Add the lemon juice to keep the potatoes from turning black. When you have grated all of the onions and potatoes, transfer them to another bowl lined with cheesecloth. Gather up the cheesecloth and squeeze into another bowl in order to drain the liquid. Let the liquid sit for 10 minutes and then “harvest” the white potato starch found at the bottom of the liquid. In a heavy bottom skillet, Dutch oven or even a wok, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
2. Lightly beat the eggs and add in the salt and pepper.
3. Combine the potato and onion with the eggs. Gently fold in the matzah meal. Using the perfectly shaped ladle, form the latkes into 2 inch patties and fry for 3-4 minutes on each side. Sprinkle with a little more salt to taste.

Tips

Always use a glass bowl so that the potato does not react with metal. The juice of 1⁄2 lemon can be used to acidulate the water and prevent the potatoes from turning black.

Sweet Potato and Apple Latkes

30 minutes prep, 20 minutes cooking

Makes about 12 large latkes

Ingredients

• 2 sweet potatoes, about 1 pound, peeled
• 2 firm-tart Granny Smith or similar apples, unpeeled, cored and quartered
• 1 medium onion, peeled and sliced
• 2 large eggs, lightly beaten
• 1⁄2 cup matzah meal
• 2 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cinnamon
• 1 thumb-sized piece of ginger, about 1⁄2 ounce
• Canola oil, for frying, about 2 cups
• Sour cream and applesauce for serving

The blend of sweet and mildly spicy provides a little bit of heat and turns these latkes from ordinary to memorable.

Preparation

1. Using an electric food processor fitted with the shredding blade, shred the sweet potato, onions and green apples. Shred the ginger, unpeeled, into the processor’s work bowl.
2. Beat the eggs and mix in the salt, pepper and cinnamon.
3. Add the egg mixture to the latke mix. Gently fold in the matzah meal. Because the sweet potatoes do not release starch, you will not have to drain them or wait to begin cooking.
4. In a heavy bottom skillet, Dutch oven or even a wok, preheat your oil to 370° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
5. Using your hands, form the latkes into patties about 2 1⁄2” wide and fry for 3-4 minutes on each side. Sprinkle with a little more salt, pepper and even cinnamon if you like.

Tip

Sweet potatoes will cook more quickly than white potatoes. Use caution and do not let them burn. You can make this batter several hours ahead and then fry to order.

Butternut Scallion Latkes (Gluten Free)

30 minutes prep, 20 minutes cooking

Makes about 12 large latkes

Ingredients

• 1/2 butternut squash (about 1 1⁄2 pound), peeled and shredded
• 1 whole onion, shredded
• 6 eggs
• 10 ounces gluten-free rice flour
• 1 teaspoon pepper
• 2 teaspoon salt
• 1/2-1 cup scallions (depending on your preference)
• Canola oil for frying (about 1 1⁄2 cups)

“These latkes are my new favorites. They are light and gluten free, with a clean and naturally sweet flavor from the butternut squash. Honestly, I think I like these better than the traditional potato latkes,” writes Smokey Joe.

Preparation

1. Using an electric processor, or an old grater if you are brave, shred the butternut squash and onion, alternating between squash and onion.
2. Beat the eggs and add in the salt, pepper and scallions. Mix.
3. Combine the shredded butternut and onion with the eggs. Gently fold in the rice flour and let sit for 10 minutes.
4. In a heavy bottom skillet, Dutch oven or even a wok, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
5. Using your hands, form the latkes into patties about 2 1⁄2” wide and fry for 3-4 minutes on each side. Sprinkle with a little more salt and white pepper to taste.

Tips

You can make the batter ahead by a couple of hours, refrigerate and then fry them when you are ready to eat. Alternatively, you can fry them ahead of time and then reheat in the oven, frying pan or air fryer.

Order from Ember by Smokey Joe for your Chanukah celebration! Visit embernyc.com or call (917) 239-2269.