Cowgirl Creamery wishes a Happy Hanukkah to all who celebrate! This holiday commemorates (among other things) the victory of the Jewish People over an invading Assyrian army. Once observed with the consumption fried salty cheese, the new world crop of potato gained favorability over the salty cheesy treat. While we love a good fried cheese curd, we will be helping to bring light into the darkness this season with our Sous Chef Jill’s family Latke Recipe, passed down from Generation to Generation by her Grandma Dorothy, to her mother Phoebe to her, on special this weekend at our Pt Reyes Creamery Barn Shop & Cantina. While there is a spirited debate between which condiment  is to be served up alongside the delectably salty/savory Potato Latke (ketchup, apple sauce, or sour cream) we could not resist whipping up a delicious herbed Cowgirl Creamery Crème Fraiche dipping sauce.

Recipe from Grandma Dorothy

Serves 4-5 

Ingredients

For latkes:

4-5 baking or russet potatoes
1 large or 2 small white onions
2-3 tablespoons all-purpose flour
1-2 eggs
1-2 teaspoons salt
vegetable oil, 2 inches deep in frying pan 
large cotton tea/dish towel

For dipping sauce:

5.3 oz Crème Fraîche (or more!)
2 tablespoons chopped fresh herbs, like dill, parsley, or tarragon 

Directions

1. Line large bowl with towel. Peel, then grate potatoes with grater or food processor attachment and add potatoes to lined bowl.
2. Gently squeeze excess water out of potatoes, and drain from bowl (leaving potato starch).
3. Grate onions and add to bowl with drained potatoes.
4. Add flour, egg, and salt and mix to combine.
5. Meanwhile, heat vegetable oil in deep, heavy skillet over medium-high heat, about 360-375F.
6. Form potato mixture into patties (about 2-3 tablespoons) and fry until golden brown (approximately 2-3 minutes per side).
7. Drain on paper towel, and hold in warm oven until remaining latkes are fried.
8. Mix chopped herbs into Crème Fraîche or sprinkle over top of latkes for a fragrant garnish.
9. Optional: serve with applesauce and ketchup, or the sauce of your choice. (Jill loves the Filipino classic Sawsawan, vinegar-based sauces often combined with chiles, soy, and/or fish sauce).

This Friday - Sunday (December 11th - 13th), Sous Chef Jill (Cheesemonger Invitational Champion) will be serving up her family recipe at our Pt Reyes Creamery Barn Shop & Cantina, made with organic Live Oak Farm cortland onions, fried in organic safflower oil, and served with our herbed Crème Fraîche (4 Latkes with Dipping Sauce for $8.99 + tax). Call us at (415) 663-9335 or stop by from 11-4 pm to place your order!

Do you have a favorite family holiday recipe? Let us know in the comments below.