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CAJUN LATKES Makes 12 to 16 latkes

½ cup peanut, canola, or vegetable oil for frying Creole seasoning Garnishes of your choice

Use a medium-size disher scoop (also called an ice cream scoop) to scoop about 3 ounces of potato mixture at a time into the hot oil, pressing down on each one to form ¼- to ½-inch thick patties. Fry the latkes in batches, adding more oil as needed and turning over once. When the latkes are golden brown on both sides, transfer to the prepared paper towel-lined baking sheet. Transfer latkes to the sheet pan, place in preheated oven, and bake for 6 to 7 minutes to finish. Serve with sour cream, applesauce or hot sauce, or another garnish of your choice.

WHAT YOU WILL NEED: 3 cups peeled and shredded Yukon gold or russet potatoes ½ cup Trinity (diced bell pepper, onion and celery) 2 tablespoons chopped green onion 3 garlic cloves, minced 1 pinch dried thyme ½ teaspoon cayenne pepper 3 eggs, beaten ¼ cup all-purpose flour, matzo meal or potato starch 1½ teaspoons kosher salt

HOW TO PREP: Preheat the oven to 350°F.

Line a large sheet pan with foil. Line another baking sheet or platter with paper towels. In a medium bowl, stir all the ingre dients except the oil together. In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot. (Drop a shred of potato in hot oil; if it starts to brown, then you know the oil is ready.)

“Michael’s recipe is great — I love the

addition of bell pepper, onion, celery and Cajun seasoning. We supersized his version so everyone could have one big latke, and

we made ours a little spicier, because that’s just how we

cook. You can use Crystal Farms Simply Potatoes Shredded Hash Browns, which are sold fresh in our refrigerated section (they taste like homemade) or shred your own. Because our latkes are larger, we also used a

combination of flash-frying and baking to ensure that the latkes are a beautiful light golden color on the outside and fully cooked on the inside. ” – Mickey Bordelon, Rouses Markets

HANUKKAH ARROW-CIRCLE-RIGHT During Hanukkah, Jews enjoy a variety of traditional foods and dishes, often cooked with oil to commemorate the miracle of the oil in the Temple. Some common foods associated with Hanukkah include latkes (potato pancakes), which are grated potatoes mixed with onions, eggs, flour and seasoning, then fried in oil until crispy, and served with applesauce or sour cream; and sufganiyot, which are deep-fried doughnuts filled with jelly or custard and dusted with powdered sugar. Sufganiyot are a sweet treat symbolizing the miracle of the oil.

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