Ask A Cleveland Chef: Best Latke Recipes For Hanukkah

November 20, 2013 7:00 AM

Whether thin and crispy or thicker with a little chew, latkes, traditional potato pancakes, are yours for the taking at any number of restaurants in Cleveland. The only question is can you alter a perfectly old-fashioned recipe into a modern masterpiece? Well, if you’re the head chef at one of Cleveland’s funkiest and most popular brunch spots, i.e. Brian Dolye at The Beachland Ballroom and Tavern, you can. He has had latkes and smoked salmon on the menu for ages and its popularity is steadfast. The crispy, perfectly seasoned latke, whether accompanied with applesauce or sour cream, is a hit for multiple generations. If you’re looking for some new ways to prepare latkes, take inspiration from chef Doyle. His following recipes are the perfect combination of humble latke preparation and new-age intuition.

Chef Brian Dolye
The Beachland Ballroom and Tavern
15711 Waterloo Road
Cleveland, OH 44110
(216) 383-1124
www.beachlandballroom.com

With chef Brian Doyle at the helm, The Beachland Ballroom and Tavern brunch has grown in popularity so enormously in the past few years that call-ahead seating is preferred and the menu has winners written all over it. Aside from the latkes and smoked salmon, brunch items also include chicken and waffles with Ohio maple syrup or the eggs Beachland with homemade biscuits and your choice of grits or hashbrowns. Chef Brian, and the rest of the outstanding crew at The Beachland, work through a lunch and dinner menu too, using local, organic and humanly sustained food sources for your dining pleasure. Look to the Beachland Ballroom and Tavern for your next quick bite or leisurely brunch, the dress code is casual and the food is amazing.


The Beachland Ballroom And Tavern Go-To Latke Recipe

Ingredients:

  •  2 pounds Russet/Burbank potatoes (grated in food processor, squeeze out excess water)
  • 1-2 tablespoons potato starch or rice flour
  • 3 eggs
  • 1/4 teaspoon nutmeg (grated on microplane, do not use pre-ground)
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • Light flavored olive oil or clarifed butter as needed

Directions:

Combine all of the ingredients except for the oil/butter. In a large skillet on medium heat, add enough oil to coat the pan. Drop potato batter of about 2-3 ounces in size to make cakes. Fry on first side for about 5-7 minutes or until browned. Turn cakes over and continue to fry for another 3-5 minutes. Drain on to paper towels and continue the frying process until the batter is all used. You will need to continuously change the oil/butter as you work to avoid burnt flavor and color. Keep the pan clean as you work.

Related: Best Brunch Spots in Cleveland

Latkes and Swiss Chard

Ingredients:

  • 2 pounds Russett/Burbank potatoes (grated in food processor, squeeze out excess water)
  • 2 bunches of swiss chard
  • 1/4 cup minced garlic
  • 3 large eggs
  • 1/4 teaspoon grated nutmeg
  • 1 cup shredded pecorino romano or parmigiano reggiano
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • EVOO (Extra Virgin Olive oil for frying)

Directions:

Wash the swiss chard very well. Roughly chop the swiss chard and boil it for 5 minutes. Drain and let cool. Squeeze as much moisture out as possible. Chop the chard some more and combine it with rest of the ingredients (grated potatoes, salt and pepper, cheeses, etc) besides the EVOO (that is for frying the cakes). Make into latke cakes about 2 inches in diameter. Fry in a thin layer of EVOO for about 4 minutes per side on medium-high heat. Drain on a paper towel and serve. They can be served at room temperature.


Fall Latkes

Ingredients:

  • 2 pounds Russet/Burbank potatoes (grated in food processor, squeeze out excess water)
  • 1 large sweet potato (grated in food processor, squeeze out excess water)
  • 1-2 tablespoons potato starch or rice flour
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • Light flavored olive oil or clarified butter as needed

Directions:

Combine all of the ingredients except for the oil/butter. In a large skillet on medium heat, add enough oil to coat the pan. Drop potato batter of about 2-3 ounces in size to make cakes. Fry on the first side for about 5-7 minutes or until browned. Turn cakes over and continue to fry for another 3-5 minutes. Drain on to paper towels and continue the frying process until the batter is all used. You will need to continuously change the oil/butter as you work to avoid burnt flavor and color. Keep the pan clean as you work.

Related: Best Autumn Desserts In Cleveland

Marissa Burke is a happily adventurous wife, mother and runner. Living in Lakewood, Ohio she searches neighboring communities for exciting food and drinks that are good and good for you in the Cleveland area. Her work can be found at Examiner.com.

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