Right after Top Chef I participated in an event at the Synagogue at 6th & I in Washington, DC. First off 6th & I is one of the coolest synagogues with amazing programs. They invited my mother and I to be guest chef for an evening for “Latkamania”. My mother and I demonstrated all different kinds of latkas to make with toppings. You can imagine two cooks in a kitchen is way too many for my family but we had a lot of fun and my mother of course even taught me some new things. This recipe is our favorite twist on an old delicious classic. Just to switch things up a bit and show the table your chefy-ness.
Photo by Cydney Puro
In a bowl mix everything above. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
For Date Puree
Blanch the seeded dates and then shock in ice water bath. Discard peels. In a sauce pot add dates and enough Manischewitz to cover with the orange peel. Cook until dates out nice and tender and liquid is somewhat reduced. Add dates to a blender, sparingly adding remaining juice until puréed nice and smooth. Apple sauce consistency. Discard orange peel.
For Spices Cream
Whisk until hard peaks form.
Potato Latka, Spread date purée on top and garnish with Spices Crema.