Hanukkah wouldn't be right without latkes. And, while classic potato latkes are my favorite and I once made 200 of them for my sister-in-law and brother's annual holiday party, I also like to cook up different varieties.
In addition to fried foods, dairy is also an iconic food for Hanukkah.
So -- dairy latke!
This one is made with cornmeal and cheddar cheese. Good for breakfast, lunch or as a side dish at a vegetarian meal. Perfect accompaniment to sunnyside eggs, for dipping into runny yolks.
Also, versatile. Add chives, scallions, corn kernels, chili peppers. Whatever.
Also -- make them ahead and rewarm.
Cornmeal-Cheddar Latkes
- 4 tablespoons butter
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cornmeal
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2-1/3 cups milk, approximately
- 2 large eggs
- 5 ounces shredded cheddar cheese
- butter for frying
- optional: 1 small chopped jalapeno or serrano pepper; 1 cup corn kernels; 2 tablespoon chopped chives
Melt the butter and set it aside to cool. In a bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Set aside. In a separate bowl, mix the milk, eggs and cooled melted butter. Pour the milk mixture into the flour mixture, stirring gently. Fold in the cheese. If the mixture seems too thick, stir in more milk.
Heat about 1 tablespoon butter in a sauté pan over medium-low heat. When the butter has melted and looks foamy, drop 1/4 cup of the batter per pancake and cook for 2-3 minutes per side or until golden brown.
Makes about 24