Mmmm, latkes. Chef Sarah Wade runs Boston’s Stillwater restaurant, a comfort food wonderland of epic proportions: deviled eggs with crackly chicken skin, fried chicken encrusted with Ritz crackers, ricotta doughnuts…you get the picture.
This week, she’ll celebrate Hanukkah with “Eight Days of Latkes”: Devour a latke grilled cheese with tomato bisque, try a roasted-beet-dill version with green apple sauce or maybe feta-olive dunked in roasted garlic aioli.
If you’re daring—or in desperate need of something to do—try making some at home! She shared her recipe for cacio e pepe latkes and roasted tomato sauce with JewishBoston, below. It’s the perfect family-friendly dish for a chilly winter’s night. Happy cooking, and happy Hanukkah!
Cacio e Pepe Latkes With Roasted Tomato Sauce
Ingredients
- For the latkes:
- 2 peeled Idaho potatoes
- ½ white onion
- 1 egg
- ⅓ cup all-purpose flour
- ¼ teaspoon granulated garlic
- ½ teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ cup grated parmesan
- Canola oil
- For the roasted tomato sauce:
- 5 beefsteak tomatoes
- ½ onion, diced
- ¼ cup canola oil
- ½ teaspoon chopped garlic
- ½ cup white wine
- 4-5 basil leaves
- Salt and pepper to taste
Directions
- For the latkes: Grate potatoes and onion on a box grater. Using a kitchen towel, squeeze as much liquid out of the potatoes and onion. Put into a mixing bowl. Add the rest of the ingredients and mix to combine. Heat enough canola oil to cover the entire bottom of a sauté pan over medium heat.
- When the oil is warm (look for the shimmer), using an ice cream scoop, scoop latke mix into grease and press slightly to flatten. Don’t overcrowd the pan!
- Let latkes cook for 2-3 minutes on each side, flipping once they are golden brown. Serve warm with roasted tomato sauce.
- For the roasted tomato sauce: Preheat oven to 400 degrees. Cut tomatoes in large quarters. In a roasting pan, place diced onions on the bottom, then top with the tomatoes (this keeps the onions from burning). Pour canola oil over the top and roast for 30 minutes.
- Take the roasted tomatoes and onions and put into a pot on the stove. Add garlic and wine. Simmer over medium-high heat. Using a whisk, mash up the tomatoes and onions to release the rest of their liquid. Cook for 30 minutes.
- Remove from heat. Season with salt and pepper. Julienne the basil leaves and stir them in.
